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.
Check out the recipes below so you can choose the best recipe for yourself!
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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