Banana-Blueberry Muffins

The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries.

Jim Romanoff

Used by permission. (c) Eating Well, Inc.

Banana-Blueberry Muffins

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    3/4 cup nonfat or low-fat buttermilk 1 1/2 teaspoons baking powder
    3/4 cup packed light brown sugar 3/4 teaspoon ground cinnamon
    1/4 cup canola oil 1/2 teaspoon baking soda
    2 large eggs 1/2 teaspoon salt
    1 cup mashed ripe bananas, (about 3 medium) 1/4 teaspoon ground nutmeg
    1 1/4 cups whole-wheat pastry flour, (see Note) 1 1/4 cups blueberries, fresh or frozen
    1 cup all-purpose flour


    Prep: 20 min Total: 60 min
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat oven to 400F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

    • 2

      Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

    • 3

      Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

    • 4

      Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).

    • 5

      Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.


    Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

    nutritional information

    3 g
    6 g
    Saturated Fat:
    1 g
    41 g
    4 g
    248 mg
    Monounsaturated Fat:
    3 g
    1 starch, 1/2 fat, 1 carbohydrate (other), 1 fat
    36 g
    Carbohydrate Servings:
    163 mg
    Added Sugars:
    0 g
    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving