Triple B Muffins Recipe

Name: Triple B Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter at room temperature; 3/4 cup sugar, preferably turbinado or other less-refined sugar; 1/4 cup light-bodied olive oil (or a neutral oil); 1 cup buttermilk at room temperature; 2 large eggs at room temperature; 1/2 teaspoon vanilla extract; 3/4 teaspoon sea salt; 1 cup /4 1/2 ounces all-purpose flour; 1 cup /4 1/2 ounces whole wheat flour; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1 cup blueberries, fresh or frozen (unthawed); 1 medium banana, ripe but not soft, cut into blueberry-sized chunks; 1/4 cup turbinado sugar

Servings: persons

3 tablespoons unsalted butter at room temperature
3/4 cup sugar, preferably turbinado or other less-refined sugar
1/4 cup light-bodied olive oil (or a neutral oil)
1 cup buttermilk at room temperature
2 large eggs at room temperature
1/2 teaspoon vanilla extract
3/4 teaspoon sea salt
1 cup /4 1/2 ounces all-purpose flour
1 cup /4 1/2 ounces whole wheat flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup blueberries, fresh or frozen (unthawed)
1 medium banana, ripe but not soft, cut into blueberry-sized chunks
1/4 cup turbinado sugar

1
Preheat oven to 350u00b0F. Generously butter the wells of a 12-cup muffin pan. Set aside.
2
In a large bowl, whisk together the sugar, oil, buttermilk, eggs, vanilla, and salt until well combined. Set aside.
3
In another bowl, whisk together the flours, baking powder, baking soda, and cinnamon.
4
Add the dry mixture to the wet mixture. Fold/mix gently so that there are still some large patches of dry mix are still visible.
5
Scatter the blueberries and banana over the top of the batter. Continue to fold gently until ingredients are just combined, taking care not to overmix the batter.
6
Divide batter evenly among the muffin cups, filling them to the top. Sprinkle a single layer of turbinado sugar over the surface of each muffin.
7
Bake for 20-25 minutes, rotating the pan after 10 minutes. The muffins are ready when the tops are firm and golden and a cake tester tests clean. Take care not to overcook.
8
Remove from the muffins from the oven and allow them to cool for a few minutes. Finish cooling them out of the pan on a cooling rack.
9
Eat them warm. With a little butter, of course.

1129

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 3 tablespoons unsalted butter at room temperature, 3/4 cup sugar, preferably turbinado or other less-refined sugar, 1/4 cup light-bodied olive oil (or a neutral oil), 1 cup buttermilk at room temperature, and more.

Yes, Triple B Muffins 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.

Triple B Muffins

How did you like this recipe?

Frequently Asked Questions