BANANA-BLUEBERRY CORNMEAL MUFFINS
You can use frozen blueberries in these hearty cornmeal muffins. They're perfectly moist, thanks to the addition of buttermilk, and lightly sweetened with a touch of brown-rice syrup in the batter and a sprinkling of sanding sugar on top just before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
- Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
- Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. Muffins can be stored in an airtight container at room temperature up to 3 days.
Nutrition Facts : Calories 186 g, Cholesterol 18 g, Fiber 4 g, Protein 4 g, Sodium 164 g
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Karen Lyles
[email protected]These muffins look delicious! I can't wait to try them.
Muhammad Arif Butt Butt
[email protected]I'm not sure what I did wrong, but my muffins didn't turn out well. They were too dense and didn't have much flavor.
Emon Deb
[email protected]These muffins were a disappointment. They were dry and crumbly.
Haleem Prince
[email protected]These muffins are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Bd Free fire
[email protected]I love the flavor of these muffins. The cornmeal gives them a nice texture and the bananas and blueberries add a sweetness that's not overpowering.
Jamie Burt
[email protected]These muffins are a great way to use up leftover bananas. They're also a delicious and healthy snack.
Bandile Simelane
[email protected]I made these muffins gluten-free by using gluten-free cornmeal and flour. They turned out great!
Tyhme Nk
[email protected]I'm not a big fan of cornmeal muffins, but these were surprisingly good. They're moist and flavorful, and the blueberries add a nice sweetness.
Fatima Asadi
[email protected]These muffins are a great way to get kids to eat their fruits and vegetables. They're also a fun and easy recipe to make with kids.
Masa Rakgati
[email protected]I added a streusel topping to these muffins and they were amazing. They're definitely a new favorite recipe.
Ch Azhar rehman
[email protected]These muffins are so moist and fluffy. They're the perfect grab-and-go breakfast or snack.
Mirza Ayaan
[email protected]I love the crispy edges of these muffins. They're the perfect combination of soft and chewy.
Basant Kunwar
[email protected]These muffins are a great way to use up ripe bananas. They're also a healthier alternative to other muffins because they're made with cornmeal.
Halee Studebaker
[email protected]I've tried many banana blueberry muffins recipes but this one is by far the best. The muffins are fluffy, moist, and packed with flavor.
Jamyang jutshen Tshogyal
[email protected]These muffins are moist and flavorful. The cornmeal gives them a nice texture and the bananas and blueberries add a sweetness that's not overpowering.
Hello06
[email protected]I made these muffins for my family and they loved them. They're especially good with a cup of coffee or tea.
Shino Koko
[email protected]These muffins are so easy to make and they always turn out delicious. I've made them several times and they're always a favorite.
Wilhelmina Shangula
[email protected]I love the combination of banana, blueberry, and cornmeal in these muffins. They're a great way to start the day or enjoy as a snack.
Oyedokun Princepaul
[email protected]These muffins were a hit! They're moist, flavorful, and have the perfect amount of sweetness. I followed the recipe exactly and they turned out perfectly.