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Banana Blueberry Muffins

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Banana Blueberry Muffins

Banana Blueberry Muffins recipe

 

Yield

12 servings

Prep

15 min

Cook

25 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup bananas
over-ripe, pureed
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½ teaspoon baking soda
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½ teaspoon salt
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6 tablespoons butter, unsalted
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½ teaspoon lemon zest
grated
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6 tablespoons brown sugar
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1 cup blueberries
frozen, rinsed, drained
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1 each eggs
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1 ½ cups all-purpose flour
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½ teaspoon baking powder
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Ingredients

Amount Measure Ingredient Features
237 ml bananas
over-ripe, pureed
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2.5 ml baking soda
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2.5 ml salt
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9E+1 ml butter, unsalted
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2.5 ml lemon zest
grated
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9E+1 ml brown sugar
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237 ml blueberries
frozen, rinsed, drained
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1 each eggs
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355 ml all-purpose flour
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2.5 ml baking powder
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Directions

Preheat the oven to 375℉ (190℃).

Cream the butter and brown sugar until light and fluffy.

Mix in the banana and egg.

Combine the flour, baking powder, baking soda, salt and lemon peel.

Blend into the banana mixture by hand until just moistened.

Do not over blend.

Gently fold in the blueberries. Line large muffin cups with paper liners.

Coat the liners lightly with vegetable spray.

Fill each cup a little more than half full.

Bake for about 20 to 25 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 43539% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 509mg 21%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 9%
Sugars g
Protein 13g
Vitamin A 12% Vitamin C 7%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 
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