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Banana-Blueberry Muffins

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Servings: 12
  • Course: Breakfast, Appetizers & Snacks

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.

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Ingredients

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

Directions

Step 1

Preheat oven to 400°F. Line a muffin tin with 12 Reynolds® Baking Cups.

Step 2

Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

Step 3

Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

Step 4

Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared baking cups (they will be full).

Step 5

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 from the pan and let cool on a wire rack for at least 5 minutes more before serving.

Ingredient Note

Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

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