Banana-Blueberry Muffins Modified from EatingWell

Name: Banana-Blueberry Muffins Modified from EatingWell
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup buttermilk (I used 1 tablespoon vinegar and skim milk to make the rest of the 3/4 cup); ¾ cup light brown sugar, packed; ¼ cup canola oil; 2 large eggs; 1 cup banana (mashed, I used 3 large yield a lot more than 1 cup); 2 ¼ cups white whole wheat flour (less 1 tablespoon); 1 tablespoon cornstarch; 1 ½ teaspoons baking powder; ¾ teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon ground nutmeg; 1 ½ cups blueberries (more or less to taste); ¼ cup coarse sugar (turbinado); 1 teaspoon cinnamon

Servings: persons

¾ cup buttermilk (I used 1 tablespoon vinegar and skim milk to make the rest of the 3/4 cup)
¾ cup light brown sugar, packed
¼ cup canola oil
2 large eggs
1 cup banana (mashed, I used 3 large yield a lot more than 1 cup)
2 ¼ cups white whole wheat flour (less 1 tablespoon)
1 tablespoon cornstarch
1 ½ teaspoons baking powder
¾ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ cups blueberries (more or less to taste)
¼ cup coarse sugar (turbinado)
1 teaspoon cinnamon

1
Preheat oven to 400F Coat 16 (1/2-cup) muffin cups with cooking spray or line with paper liners.
2
Whisk buttermilk, brown sugar, oil and eggs in a large bowl.
3
Stir in mashed bananas.
4
Whisk flour, corn starch, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
5
Fold the dry ingredients into the wet ingredients and stir until just combined.
6
Fold in blueberries.
7
Divide the batter among the prepared muffin cups.
8
(If you have extra empty muffin cups, fill them half way with water so they don't burn).
9
Mix coarse sugar and cinnamon and sprinkle on top of muffins.
10
Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes.
11
Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

1050

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¾ cup buttermilk (I used 1 tablespoon vinegar and skim milk to make the rest of the 3/4 cup), ¾ cup light brown sugar, packed, ¼ cup canola oil, 2 large eggs, and more.

Yes, Banana-Blueberry Muffins Modified from EatingWell falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!