Best 2 Banana Blueberry Cornmeal Muffins Recipes
Banana blueberry cornmeal muffins are a delectable treat that combines the sweetness of ripe bananas, the tanginess of blueberries, and the nutty flavor of cornmeal. These muffins are a perfect way to start your day or enjoy as a snack. With their moist and fluffy texture, these muffins are sure to be a hit with people of all ages. Whether you're a seasoned baker or a beginner in the kitchen, this article will guide you through the process of creating delicious banana blueberry cornmeal muffins.
Here are our top 2 tried and tested recipes!
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
BANANA - BLUEBERRY CORNMEAL MUFFINS
Steps:
- Preheat oven to 375 degrees. Spray tin with cooking spray or line with paper liners coated with cooking spray. Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, 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 toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on wire rack. Muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips:
- For the best results, use fresh blueberries and bananas. Frozen fruits can be used, but they should be thawed and drained before being added to the batter.
- To make sure the muffins are cooked through, insert a toothpick into the center of one. If it comes out clean, the muffins are done.
- These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
- To add a little extra sweetness, you can sprinkle the tops of the muffins with a cinnamon-sugar mixture before baking.
- If you don't have cornmeal, you can substitute an equal amount of all-purpose flour.
- These muffins are also delicious made with other fruits, such as strawberries, raspberries, or blackberries.
Conclusion:
These banana blueberry cornmeal muffins are a delicious and easy-to-make breakfast or snack. They're perfect for busy mornings or on-the-go lunches. Plus, they're a great way to use up ripe bananas and blueberries. So next time you're looking for a tasty and healthy treat, give these muffins a try!
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