Buttermilk makes these blueberry and banana muffins moist and delicious!
Muffins are a favorite of mine because you can literally make them in so many flavors; they are portable and portioned controlled! When I saw this recipe for Buttermilk Blueberry Banana Bread, I knew I had to make it, but into muffins. I love adding buttermilk into my recipes because it adds a slight tartness and so much moisture. Plus the combination of blueberries and banana was very inviting. I did lower the sugar being that I was making them for a neighbor who isn't allowed a lot of sugar, and even so, they turned out amazing! I can't wait to make a few batches of these and store them in the freezer for a quick breakfast...enjoy!
Ingredients are as follows:
1 3/4 C flour
1 tsp. baking powder
1/8 tsp. baking soda
1/2 C salted butter
1/2 C brown sugar
1/4 C buttermilk
1 tsp. vanilla
3 bananas (equal to 1 cup)
1 C blueberries
Preheat oven to 350 degrees and line a muffin tray with liners.
Cream the butter and brown sugar together.
Add in the eggs, buttermilk, and vanilla; stir until combined.
In a separate bowl mix the flour, baking powder, and baking soda together.
Mix half of the dry ingredients into the wet ingredients; stir.
Mix in the bananas until combined.
Add the remaining dry ingredients and stir until incorporated.
Toss the blueberries in a little bit of flour and then fold into the batter.
Evenly distribute the batter into 12 muffins.
Bake for 20-25 minutes until a toothpick comes out clean.
Allow to cool then serve and enjoy!
Labels: banana, blueberries, bread, breakfast, buttermilk, dessert, muffins