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Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 12
blueberry banana muffins
Ingredients
Ingredient Checklist
1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup reduced-fat (2 percent) milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries
Cook's Notes
If the bananas on your countertop are looking overripe, don’t throw them out; they’ll add even more flavor to these whole-wheat muffins.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 12
blueberry banana muffins
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 12
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 12
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Yield: Makes 12
Makes 12
blueberry banana muffins
blueberry banana muffins
Ingredients
Ingredients
- 1 cup whole-wheat flour (spooned and leveled)
- 3/4 cup all-purpose flour, (spooned and leveled)
- 1/4 cup wheat germ
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 2 large eggs
- 2 ripe bananas (about 1 pound)
- 1/3 cup reduced-fat (2 percent) milk
- 1 teaspoon pure vanilla extract
- 1 cup frozen blueberries
Directions
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
Cook's Notes
If the bananas on your countertop are looking overripe, don’t throw them out; they’ll add even more flavor to these whole-wheat muffins.
Cook’s Notes
If the bananas on your countertop are looking overripe, don’t throw them out; they’ll add even more flavor to these whole-wheat muffins.
Reviews (44)
Add Rating & Review
435 Ratings
5 star values:
109
4 star values:
134
3 star values:
114
2 star values:
58
1 star values:
19
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Reviews (44)
Add Rating & Review
435 Ratings
5 star values:
109
4 star values:
134
3 star values:
114
2 star values:
58
1 star values:
19
Add Rating & Review
435 Ratings
5 star values:
109
4 star values:
134
3 star values:
114
2 star values:
58
1 star values:
19
435 Ratings
5 star values:
109
4 star values:
134
3 star values:
114
2 star values:
58
1 star values:
19
435 Ratings
5 star values:
109
4 star values:
134
3 star values:
114
2 star values:
58
1 star values:
19
- 5 star values:
- 109
- 4 star values:
- 134
- 3 star values:
- 114
- 2 star values:
- 58
- 1 star values:
- 19
Martha Stewart Member
Rating: 2 stars
03/08/2018
I am disappointed that your recipes are often listed as "Healthy", including this one. This recipe contains a large amount of refined sugars, animal fat(butter) and refined white flour. Please do not list unhealthy recipes like this one as healthy.
Martha Stewart Member
Rating: 1 stars
02/23/2018
Very disappointed with the butter....it’s not healthy, too much butter, at least could be replaced with low fat yogurt or apple sauce and brown sugar....terrible recipe!!!!
Martha Stewart Member
Rating: Unrated
07/09/2017
Seems great
Martha Stewart Member
Rating: 4 stars
04/25/2017
I have to agree that I wouldn't consider this a truly "healthy" muffin recipe given the sugar, butter and traditional flours used. But, you can certainly subs[filtered]ute for those ingredients if healthier is the goal. I followed the original recipe closely, only subs[filtered]uting chia seeds for the wheat germ which I didn't have. Baked at 375 degrees for 38 minutes, rotated pans, came out great -- nice crunchy top, but very moist and light interior. Would suggest increasing the berry level to 1 1/2 cups.
Martha Stewart Member
Rating: Unrated
04/13/2015
Correction: This recipe is in the January/February 2009 issue of Everyday Food Magazine and is a reader recipe.
Love these muffins!
Martha Stewart Member
Rating: Unrated
04/19/2014
Yummy template. I did change it up to make vegan & lighter. Almond-coconut milk (35 calories per cup), Ener-G egg replacer, added touch of flax seed, used whole wheat pastry flour & stone ground whole wheat for the white flour. I omitted the refined sugar and the butter (but would have used Earth Balance had I noticed that ingredient... So much for baking before coffee and yoga!).
The muffins are scrumptious! Thanks for adding this recipe. What a lovely way to start a family weekend!
Martha Stewart Member
Rating: Unrated
10/06/2013
Absolutely delicious! Moist and fluffy! I used milled flax seed instead of wheat germ, but otherwise followed the recipe exactly. Martha's recipes are always the best!
Martha Stewart Member
Rating: Unrated
08/19/2013
I'm not sure what's so healthy about the recipe - the wheat flour? It seems like a pretty standard butter-and-sugar recipe to me. But they're delicious, even if you completely mess up the recipe. Making these the second time, I realized I'd used 1 and 1/3 cup milk instead of 1/3. You certainly get flat muffins - and more of them! - but they still got rave reviews. Here's hoping the second time (this time I actually did it right) is a charm as well.
Martha Stewart Member
Rating: Unrated
06/12/2013
I love the healthy concept behind this recipe, but I found my first batch to be quite bland so I made the following adjustments and they turned out delicious!! Perfect for breakfast! I added more banana (3 large or 4 small), more blueberries, 1 and 1/2 teaspoons of cinnamon and the zest of one orange. I also substituted canola oil for the butter and sprinkled a little granulated sugar on top of the muffins before baking. Baked at 325 degrees in my convection oven for about 18-20 mins.
Martha Stewart Member
Rating: Unrated
04/18/2013
This is by far the best muffin recipe I've found . Feel a lot better about feeding these to my 17 month old son rather than a premade store bought brand . From now on this will be the only blueberry muffins I will give them since they are healthy and homemade. 375 is too high I baked mine on 350 for 25 mins n turned out perfect !
Martha Stewart Member
Rating: Unrated
02/25/2013
This recipe turned out great! However temp of 375 was too high, cooked second batch at 350 and turned out fluffier!
Martha Stewart Member
Rating: Unrated
01/10/2013
These muffins turned out pretty good - my banana's weren't ripe so their flavor didn't come through. I checked the nutritional content and these are pretty good. Sharing here:
Nutrition Facts
Serving Size 77 g
Amount Per Serving
Calories 202 Calories from Fat 81
% Daily Value*
Total Fat 9.0g 14%
Saturated Fat 5.2g 26%
Cholesterol 51mg 17%
Sodium 268mg1 1%
Total Carbohydrates 27.0g 9%
Dietary Fiber 1.6g 7%
Sugars 9.5g
Protein 4.0g
Martha Stewart Member
Rating: Unrated
12/20/2012
Good recipe. I used sunflower seeds instead of the wheat germ and I thought they were a little overpowering and wouldve liked the nice crunch that walnuts provide. In any case my daughter and I will still be munching on these all day and the mini muffins are almost gone!
I got 12 regular muffins and 12 mini muffins out of this recipe - filling the regular sized till almost full.
Martha Stewart Member
Rating: Unrated
08/11/2012
Just tried these muffins, with fresh blueberries and they are fantastic. I made mini muffins for the kids and they loved them as well.
Martha Stewart Member
Rating: Unrated
07/23/2012
These are delicious! The recipe made 13, and I calculated the calories at 211 each. Not bad for a delicious dessert-like treat! I also subbed agave for the white sugar - a little less than called for.
Martha Stewart Member
Rating: 5 stars
07/22/2012
These are some of the tastiest muffins I have ever made. And to think they are also pretty healthy......
Martha Stewart Member
Rating: Unrated
07/15/2012
These muffins are AMAZING!!!! I added a little bit of cinnamon and nutmeg. I recommend using fresh blueberries. They only took about 20 minutes in the oven and came out beautiful and tasty!!
Martha Stewart Member
Rating: Unrated
06/18/2012
Very tasty. Also switched oatmeal for wheat germ. Didn't rise very much. Might try a little baking powder next time. Mixed fresh & frozen blueberries, the fresh one's liquified. Still tasted good. I'm going to try raspberry banana next batch.
Martha Stewart Member
Rating: Unrated
05/22/2012
I made these muffins for our family and they are unbelievably mouthwatering! I did use very ripe bananas and feel that helped bring out the banana flavor, I also substituted flax seeds for the wheat germ. Anyway you make them they are AMAZING!
Martha Stewart Member
Rating: Unrated
05/17/2012
Did a search for healthy banana muffins & this recipe came up. Just got done making them. They are delish! Not too sweet! I only had fresh blueberries & used ground flaxseed in place of wheat germ (since I didn't have any), & used natural cane sugar. Turned out great! Oh..I also made 6 large muffins instead of 12 reg sized ones. I baked them for about 30 mins but next time I'd check them in 25 b/c they were dark (but maybe b/c of the wheat flour & flaxseed?). Will def make again!!
Martha Stewart Member
Rating: Unrated
03/05/2012
I had fresh blueberries and bananas in abundance so this recipe looked great....the only thing I didn't have on hand was wheat germ so I substituted oatmeal. They turned out great!!
Martha Stewart Member
Rating: Unrated
09/19/2011
Tasty! I didn't have wheat germ so omitted it, adding a little more all purpose flour. Used whole wheat pastry flour. Good flavor. Next time I'll add yogurt or buttermilk for a bit of tang, in place of the milk. They were fully baked after 21 minutes.
Martha Stewart Member
Rating: 5 stars
07/11/2011
I really liked these - I used fresh blueberries, and that worked fine. My only suggestion would be to watch the cooking time - mine were probably done in 20 minutes (maybe if my blueberries had been frozen 25 minutes would have been fine?). They have a great nutty flavor, and of course, make you feel good for being a bit healthier. I added a bit of cinnamon and nutmeg for a little extra flavor.
Martha Stewart Member
Rating: Unrated
04/01/2011
FANTASTIC MUFFINS! For an added treat, I sprinkle wheat germ on top of the muffins before putting them in the oven.
Martha Stewart Member
Rating: Unrated
10/10/2010
Using cake flour vs all purpose made them lighter and I liked the crumb texture better. I used a lemon vodka that I had vanilla beans soaking in for over a year vs the vanilla extract...OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! So much flavor came from that.
Martha Stewart Member
Rating: Unrated
07/27/2010
Delicious!!! Any way you could list the nutrition facts?
Martha Stewart Member
Rating: Unrated
06/09/2010
These came out great. A good way to use ripe bananas.
Martha Stewart Member
Rating: Unrated
04/09/2010
I have been making these since the recipe was published last year. My picky eater 4 year old daughter loves them! I use all organic ingredients and have also substituted ground flax for the wheat germ with similar delicious results. They have always turned out perfectly, it's a great recipe, tasty and as healthy as a muffin can get and still be light and fluffy with a nice crisp crunch to the top!
Martha Stewart Member
Rating: Unrated
11/23/2009
I am so impressed with this recipe. My kids are eating them now nand loving every bite. This recipe is a keeper for sure!!
Martha Stewart Member
Rating: Unrated
09/18/2009
I should make this!
Martha Stewart Member
Rating: Unrated
06/28/2009
These are very versatile muffins. I forgot the eggs (can't believe I did that...) and they still taste great! A little dense, but otherwise fine.
Martha Stewart Member
Rating: Unrated
03/31/2009
Delicious fresh from the oven and also good thawed from the freezer. Great way to have a healthy breakfast on-the-go in the morning.
Martha Stewart Member
Rating: Unrated
02/26/2009
These are delicious when still warm from the oven. I think I stirred mine a little too hard because blueberry juice stained the tops much darker than pictured here. I recommend them, my husband asked for sugar on top to make them sweeter.
Martha Stewart Member
Rating: Unrated
02/23/2009
These are so moist and fluffy, and the perfect amount of sweetness. Definitely not the bland and dull muffin healthy is supposed to taste like! This is a keeper.
Martha Stewart Member
Rating: Unrated
02/23/2009
These were great! Yum!
Martha Stewart Member
Rating: Unrated
02/20/2009
This is a great recipe !
Martha Stewart Member
Rating: Unrated
02/19/2009
These are great. I did use low-fat buttermilk instead of 2% b/c I had some I wanted to get rid of... plus it is lower in fat than 2% and there seems to be plenty of fat in the recipe. These are great toasted as well. I was surprised how much my husband liked them.. he usually doesn't like anything with nutritional value! next time I may try to cut down butter a bit... great way to get whole wheat into your diet..
Martha Stewart Member
Rating: Unrated
02/16/2009
These were fantastic! So moist and flavorful. They will be a regular in our house. Chocolate chips make a great substitution for the blueberries when you want to make a special treat.
Martha Stewart Member
Rating: Unrated
02/16/2009
Would it matter if I just left out the wheat germ? I don't want to go buy anything extra.
Martha Stewart Member
Rating: Unrated
02/10/2009
We had these for breakfast this morning. Fantastic!
I did my usual messing with the recipe, cutting the butter farther down, omitting the white sugar and adding a bit more brown, using 1% milk, and adding an extra 1/2 cup of blueberries.
We'll definetly be making this one again.
Martha Stewart Member
Rating: Unrated
02/09/2009
I made these and they were yummy, great for the kids lunch boxes. They also freeze well. I didn't bother getting out the beater, I combined all of the dry ingredients, then I melted the butter, lightly beat the eggs with a fork, used buttermilk instead of plain milk, combined all the wet ingredients including mashed banana and then added the wet mix to the dry mix and mixed through.
Martha Stewart Member
Rating: Unrated
01/14/2009
Really really good. This made 12 regular 12 mini muffins. Made it all in one bowl: Beat butter and sugars, added eggs, than bananas in chunks, beat until they were sufficiently mashed, then milk and vanilla. Put all the dry ingredients in at once and only mixed till combined. Yay for less dishes to wash!
Martha Stewart Member
Rating: Unrated
01/12/2009
Just got done making these and I couldn't resist waiting 10 minutes for them to cool! VERY DELICIOUS!! I also used fresh blueberries and didn't have wheat germ so I used ground flax seed. Will make again:)
Martha Stewart Member
Rating: Unrated
01/11/2009
These are delish, especially considering how healthy they are. I used fresh blueberries and think you can add in a few more than just a cup. Yum!
Martha Stewart Member
Rating: 2 stars
03/08/2018
I am disappointed that your recipes are often listed as "Healthy", including this one. This recipe contains a large amount of refined sugars, animal fat(butter) and refined white flour. Please do not list unhealthy recipes like this one as healthy.
Rating: 2 stars
Rating: 1 stars
02/23/2018
Very disappointed with the butter....it’s not healthy, too much butter, at least could be replaced with low fat yogurt or apple sauce and brown sugar....terrible recipe!!!!
Rating: 1 stars
Rating: Unrated
07/09/2017
Seems great
Rating: Unrated
Rating: 4 stars
04/25/2017
I have to agree that I wouldn't consider this a truly "healthy" muffin recipe given the sugar, butter and traditional flours used. But, you can certainly subs[filtered]ute for those ingredients if healthier is the goal. I followed the original recipe closely, only subs[filtered]uting chia seeds for the wheat germ which I didn't have. Baked at 375 degrees for 38 minutes, rotated pans, came out great -- nice crunchy top, but very moist and light interior. Would suggest increasing the berry level to 1 1/2 cups.
Rating: 4 stars
Rating: Unrated
04/13/2015
Correction: This recipe is in the January/February 2009 issue of Everyday Food Magazine and is a reader recipe.
Love these muffins!
Rating: Unrated
04/19/2014
Yummy template. I did change it up to make vegan & lighter. Almond-coconut milk (35 calories per cup), Ener-G egg replacer, added touch of flax seed, used whole wheat pastry flour & stone ground whole wheat for the white flour. I omitted the refined sugar and the butter (but would have used Earth Balance had I noticed that ingredient... So much for baking before coffee and yoga!).
The muffins are scrumptious! Thanks for adding this recipe. What a lovely way to start a family weekend!
Rating: Unrated
10/06/2013
Absolutely delicious! Moist and fluffy! I used milled flax seed instead of wheat germ, but otherwise followed the recipe exactly. Martha's recipes are always the best!
Rating: Unrated
08/19/2013
I'm not sure what's so healthy about the recipe - the wheat flour? It seems like a pretty standard butter-and-sugar recipe to me. But they're delicious, even if you completely mess up the recipe. Making these the second time, I realized I'd used 1 and 1/3 cup milk instead of 1/3. You certainly get flat muffins - and more of them! - but they still got rave reviews. Here's hoping the second time (this time I actually did it right) is a charm as well.
Rating: Unrated
06/12/2013
I love the healthy concept behind this recipe, but I found my first batch to be quite bland so I made the following adjustments and they turned out delicious!! Perfect for breakfast! I added more banana (3 large or 4 small), more blueberries, 1 and 1/2 teaspoons of cinnamon and the zest of one orange. I also substituted canola oil for the butter and sprinkled a little granulated sugar on top of the muffins before baking. Baked at 325 degrees in my convection oven for about 18-20 mins.
Rating: Unrated
04/18/2013
This is by far the best muffin recipe I've found . Feel a lot better about feeding these to my 17 month old son rather than a premade store bought brand . From now on this will be the only blueberry muffins I will give them since they are healthy and homemade. 375 is too high I baked mine on 350 for 25 mins n turned out perfect !
Rating: Unrated
02/25/2013
This recipe turned out great! However temp of 375 was too high, cooked second batch at 350 and turned out fluffier!
Rating: Unrated
01/10/2013
These muffins turned out pretty good - my banana's weren't ripe so their flavor didn't come through. I checked the nutritional content and these are pretty good. Sharing here:
Nutrition Facts
Serving Size 77 g
Amount Per Serving
Calories 202 Calories from Fat 81
% Daily Value*
Total Fat 9.0g 14%
Saturated Fat 5.2g 26%
Cholesterol 51mg 17%
Sodium 268mg1 1%
Total Carbohydrates 27.0g 9%
Dietary Fiber 1.6g 7%
Sugars 9.5g
Protein 4.0g
Rating: Unrated
12/20/2012
Good recipe. I used sunflower seeds instead of the wheat germ and I thought they were a little overpowering and wouldve liked the nice crunch that walnuts provide. In any case my daughter and I will still be munching on these all day and the mini muffins are almost gone!
I got 12 regular muffins and 12 mini muffins out of this recipe - filling the regular sized till almost full.
Rating: Unrated
08/11/2012
Just tried these muffins, with fresh blueberries and they are fantastic. I made mini muffins for the kids and they loved them as well.
Rating: Unrated
07/23/2012
These are delicious! The recipe made 13, and I calculated the calories at 211 each. Not bad for a delicious dessert-like treat! I also subbed agave for the white sugar - a little less than called for.
Rating: 5 stars
07/22/2012
These are some of the tastiest muffins I have ever made. And to think they are also pretty healthy......
Rating: 5 stars
Rating: Unrated
07/15/2012
These muffins are AMAZING!!!! I added a little bit of cinnamon and nutmeg. I recommend using fresh blueberries. They only took about 20 minutes in the oven and came out beautiful and tasty!!
Rating: Unrated
06/18/2012
Very tasty. Also switched oatmeal for wheat germ. Didn't rise very much. Might try a little baking powder next time. Mixed fresh & frozen blueberries, the fresh one's liquified. Still tasted good. I'm going to try raspberry banana next batch.
Rating: Unrated
05/22/2012
I made these muffins for our family and they are unbelievably mouthwatering! I did use very ripe bananas and feel that helped bring out the banana flavor, I also substituted flax seeds for the wheat germ. Anyway you make them they are AMAZING!
Rating: Unrated
05/17/2012
Did a search for healthy banana muffins & this recipe came up. Just got done making them. They are delish! Not too sweet! I only had fresh blueberries & used ground flaxseed in place of wheat germ (since I didn't have any), & used natural cane sugar. Turned out great! Oh..I also made 6 large muffins instead of 12 reg sized ones. I baked them for about 30 mins but next time I'd check them in 25 b/c they were dark (but maybe b/c of the wheat flour & flaxseed?). Will def make again!!
Rating: Unrated
03/05/2012
I had fresh blueberries and bananas in abundance so this recipe looked great....the only thing I didn't have on hand was wheat germ so I substituted oatmeal. They turned out great!!
Rating: Unrated
09/19/2011
Tasty! I didn't have wheat germ so omitted it, adding a little more all purpose flour. Used whole wheat pastry flour. Good flavor. Next time I'll add yogurt or buttermilk for a bit of tang, in place of the milk. They were fully baked after 21 minutes.
Rating: 5 stars
07/11/2011
I really liked these - I used fresh blueberries, and that worked fine. My only suggestion would be to watch the cooking time - mine were probably done in 20 minutes (maybe if my blueberries had been frozen 25 minutes would have been fine?). They have a great nutty flavor, and of course, make you feel good for being a bit healthier. I added a bit of cinnamon and nutmeg for a little extra flavor.
Rating: Unrated
04/01/2011
FANTASTIC MUFFINS! For an added treat, I sprinkle wheat germ on top of the muffins before putting them in the oven.
Rating: Unrated
10/10/2010
Using cake flour vs all purpose made them lighter and I liked the crumb texture better. I used a lemon vodka that I had vanilla beans soaking in for over a year vs the vanilla extract...OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! So much flavor came from that.
Rating: Unrated
07/27/2010
Delicious!!! Any way you could list the nutrition facts?
Rating: Unrated
06/09/2010
These came out great. A good way to use ripe bananas.
Rating: Unrated
04/09/2010
I have been making these since the recipe was published last year. My picky eater 4 year old daughter loves them! I use all organic ingredients and have also substituted ground flax for the wheat germ with similar delicious results. They have always turned out perfectly, it's a great recipe, tasty and as healthy as a muffin can get and still be light and fluffy with a nice crisp crunch to the top!
Rating: Unrated
11/23/2009
I am so impressed with this recipe. My kids are eating them now nand loving every bite. This recipe is a keeper for sure!!
Rating: Unrated
09/18/2009
I should make this!
Rating: Unrated
06/28/2009
These are very versatile muffins. I forgot the eggs (can't believe I did that...) and they still taste great! A little dense, but otherwise fine.
Rating: Unrated
03/31/2009
Delicious fresh from the oven and also good thawed from the freezer. Great way to have a healthy breakfast on-the-go in the morning.
Rating: Unrated
02/26/2009
These are delicious when still warm from the oven. I think I stirred mine a little too hard because blueberry juice stained the tops much darker than pictured here. I recommend them, my husband asked for sugar on top to make them sweeter.
Rating: Unrated
02/23/2009
These are so moist and fluffy, and the perfect amount of sweetness. Definitely not the bland and dull muffin healthy is supposed to taste like! This is a keeper.
These were great! Yum!
Rating: Unrated
02/20/2009
This is a great recipe !
Rating: Unrated
02/19/2009
These are great. I did use low-fat buttermilk instead of 2% b/c I had some I wanted to get rid of... plus it is lower in fat than 2% and there seems to be plenty of fat in the recipe. These are great toasted as well. I was surprised how much my husband liked them.. he usually doesn't like anything with nutritional value! next time I may try to cut down butter a bit... great way to get whole wheat into your diet..
Rating: Unrated
02/16/2009
These were fantastic! So moist and flavorful. They will be a regular in our house. Chocolate chips make a great substitution for the blueberries when you want to make a special treat.
Would it matter if I just left out the wheat germ? I don't want to go buy anything extra.
Rating: Unrated
02/10/2009
We had these for breakfast this morning. Fantastic!
I did my usual messing with the recipe, cutting the butter farther down, omitting the white sugar and adding a bit more brown, using 1% milk, and adding an extra 1/2 cup of blueberries.
We'll definetly be making this one again.
Rating: Unrated
02/09/2009
I made these and they were yummy, great for the kids lunch boxes. They also freeze well. I didn't bother getting out the beater, I combined all of the dry ingredients, then I melted the butter, lightly beat the eggs with a fork, used buttermilk instead of plain milk, combined all the wet ingredients including mashed banana and then added the wet mix to the dry mix and mixed through.
Rating: Unrated
01/14/2009
Really really good. This made 12 regular 12 mini muffins. Made it all in one bowl: Beat butter and sugars, added eggs, than bananas in chunks, beat until they were sufficiently mashed, then milk and vanilla. Put all the dry ingredients in at once and only mixed till combined. Yay for less dishes to wash!
Rating: Unrated
01/12/2009
Just got done making these and I couldn't resist waiting 10 minutes for them to cool! VERY DELICIOUS!! I also used fresh blueberries and didn't have wheat germ so I used ground flax seed. Will make again:)
Rating: Unrated
01/11/2009
These are delish, especially considering how healthy they are. I used fresh blueberries and think you can add in a few more than just a cup. Yum!
All Reviews for Banana-Blueberry Muffins
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All Reviews for Banana-Blueberry Muffins
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
Reviews:
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Most Helpful
Most Positive
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