Monday, August 8, 2011

Easy Banana Blueberry Muffins

With fresh blueberries now in season, take advantage of the bounty by whipping up a batch of delicious blueberry muffins.
These muffins are super easy and fat free! Bananas are used as a substitute for high fat butter or vegetable oil. These muffins are very moist and flavorful. They keep well and can be frozen. A good way to use up over-ripe bananas, also!

Easy Banana Blueberry Muffins

Makes 12 muffins

2 small-med. very ripe bananas, mashed
3 cups Buttermilk Baking Mix
3/4 cup sugar
1/2 cup milk
1 egg beaten
3/4 cup chopped walnuts
1 1/2 cups fresh or frozen blueberries
(if using frozen blueberries, thaw for 20 min. and pat dry with paper towels, sprinkle with extra 1 tbsp Baking Mix to keep from sinking in batter)
Paper cupcake liners (12)

Preheat oven to 350 degrees

In a large mixing bowl, mash bananas well.

Measure milk and add egg to measuring cup and whisk together.

Add the Baking Mix, sugar, and milk - egg mixture to mashed bananas in bowl. Stir just until moistened. (Over-mixing causes flat muffins)

Chop walnuts to measure 3/4 cups. I have this handy-dandy nut chopper from the 1930's. It has a plunger with razor sharp choppers. The little jar has measuring markers. The bottom of the jar has a round wooden block that removes for cleaning. I love this little chopper. There are modern versions of the same and I recommend getting one. It makes life easy.
Add the chopped walnuts and gently fold in.

Then add the blueberries last, also gently folding in so as not to break them. Spoon them into a 12 section muffin pan lined with paper cupcake liners.

Bake at 350 degrees for 20 minutes or until golden brown and a toothpick stuck into the middle comes out clean.


(note: If Buttermilk Baking Mix is not available where you live, use a standard blueberry muffin recipe and substitute 2 small to med. very ripe bananas for the butter, veg. oil, or shortening)

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