Banana-Blueberry Muffins

By SapphireBlu957

The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries.

Ingredients

• 3/4 cup(s) nonfat or low-fat buttermilk
• 3/4 cup(s) packed light brown sugar
• 1/4 cup(s) canola oil
• 2 large eggs
• 1 cup(s) (about 3 medium) mashed ripe bananas
• 1 1/4 cup(s) whole-wheat pastry flour (see Note)
• 1 cup(s) all-purpose flour
• 1 1/2 teaspoon(s) baking powder
• 3/4 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) ground nutmeg
• 1 1/4 cup(s) blueberries, fresh or frozen

Preparation

Step 1

Preheat oven to 400 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.
Whisk buttermilk, brown sugar, oil, and eggs in a large bowl. Stir in mashed bananas.
Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt, and nutmeg in a medium bowl.
Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).
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. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Nutritional Information
(per serving)
Calories 232
Total Fat 6g
Saturated Fat 1g
Cholesterol 36mg
Sodium 248mg
Total Carbohydrate 41g
Dietary Fiber 3g
Sugars --
Protein 4g
Calcium --