Kittencal's Banana Blueberry Muffins
Recipe: #8543
March 09, 2013
Categories: Snacks, Banana, Blueberry, Baby Shower, Brunch, Fathers Day, Game/Sports Day, Mothers Day, Picnic, Potluck Sunday Dinner, Oven Bake, Vegetarian, Kid's Lunches, Flour, Muffins, Kosher Dairy, more
"This recipe goes back many years they have remained a favorite muffin recipe, berries should be semi-thawed if using frozen.. or omit the berries and add in mini chocolate chips or nuts or dried cranberries, raisins, what ever!"
Original is 14 servings
Ingredients
Nutritional
- Serving Size: 1 (78.7 g)
- Calories 186.9
- Total Fat - 7.2 g
- Saturated Fat - 4.3 g
- Cholesterol - 32.3 mg
- Sodium - 269.8 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 1.4 g
- Sugars - 15.5 g
- Protein - 2.4 g
- Calcium - 39.8 mg
- Iron - 0.4 mg
- Vitamin C - 3.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Position oven rack to second-lowest position.
Step 3
Line 14 regular size muffin tins with paper liners.
Step 4
In a medium or large bowl sift together flour with baking powder, baking soda, salt and cinnamon.
Step 5
In another bowl beat the melted butter with sugar, egg and vanilla extract until well blended (about 2 minutes) using a wooden spoon mix in the mashed bananas until just blended.
Step 6
Using a wooden spoon mix in the flour mixture until just blended (the batter will be lumpy, do not over mix).
Step 7
Gently mix in the blueberries.
Step 8
Divide the batter evenly (3/4's full) between muffin tins.
Step 9
Bake for about 22-25 minutes, or until muffins test done (if using partially thawed blueberries baking time will be slightly longer).
Tips
No special items needed.
1 Reviews
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