Banana-Blueberry Muffins

2 1/4 c Flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
2 Or 3 ripe bananas
2 Eggs
2/3 c Brown sugar, packed
6 tb Butter, melted
1 ts Vanilla
1 c Fresh blueberries

Preheat oven to 400 degrees. Lightly grease 12 2-1/2 inch muffin cups. Combine flour, baking powder, salt, and cinnamon in a bowl. Beat bananas in a large bowl with an electric mixer until mashed. Add eggs, brown sugar, butter, and vanilla, beating until blended. Stir in combined dry ingredients with a wooden spoon until just blended. Stir in blueberries until just combined. Spoon into prepared muffin cups, dividing batter equally. Sprinkle tops of muffins with granulated sugar and bake 20-22 minutes, until golden brown. Remove muffins from pan and cool on wire rack. You can substitute the 6 Tbsp butter with 1/4 c nonfat yogurt, and these come out fine. The fat from the 2 eggs is negligible when divided by 12.

Banana-Blueberry Muffins printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.