Muffin Tops

I've been baking lots of muffins lately.  Perhaps I just want to think of muffin tops other than the one forming around my waistline.  Perhaps my pregnancy cravings are in full carb mode.  Either way, our kitchen counter is starting to look like a bakery display case.  

These yummy blueberry banana muffins are the recent favorites around here. 
Buttermilk Banana Blueberry Muffins

Makes 12 muffins
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 1/2 cups blueberries
  • 1 banana, diced small
  • 1 teaspoon vanilla  
  • zest of 1 lemon 


  1. Sift dry ingredients together in a large bowl.
  2. In another bowl, whisk eggs, buttermilk and oil.
  3. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
  4. Fold in blueberries, lemon zest and banana.
  5. Use a standard size ice cream scoop to place batter into greased muffin cups and bake till golden brown.
  6. Bake at 400 F for 20 -30 minutes.

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