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Banana-Blueberry Muffins

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Banana and blueberries taste great in this delicious muffin - ready in 30 minutes!

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 12

Ingredients

2/3
cup milk
1/4
cup vegetable oil
1/2
cup mashed very ripe banana (1 medium)
1
egg
2
cups all-purpose flour
2/3
cup sugar
2 1/2
teaspoons baking powder
1/4
teaspoon ground nutmeg
1
cup fresh or frozen (thawed and well drained) blueberries

Directions

  • 1 Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only.
  • 2 In large bowl, mix milk, oil, banana and egg with fork. Stir in remaining ingredients except blueberries just until flour is moistened. (Muffin batter should be lumpy. If you overmix the batter, muffins will be tough and have pointed, rather than rounded, tops.) Gently stir in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
  • 3 Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Info

The Quick Take:

  • Calories 190
  • Fat 6g
  • Saturated Fat 1g
  • Sodium 115mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
190
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
115mg
115%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
  Sugars
14g
14%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Why it Works: Keep Your Color Have you ever opened a delicious looking blueberry muffin only to be greeted with streaks of green? What you've witnessed is a reaction between the blueberries and the baking soda. Blueberries get their color from a group of pigments called anthocyanins (literally “blue plant”). These are the same pigments that color apples, cherries and red cabbage. When exposed to a base, such as baking soda, the blueberries turn green. To avoid this colorful surprise, use only baking powder in your blueberry muffins.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 07/23/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
190
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
115mg
115%;
Total Carbohydrate
32g
32%
(Dietary Fiber
1g
1%
  Sugars
14g
14%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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