Banana-Blueberry Cornmeal Muffins Recipe

Banana-Blueberry Cornmeal Muffins Recipe

How To Make Banana-Blueberry Cornmeal Muffins

These cornmeal muffins are hearty little treats that carry some fresh fruit flavors from the combination of bananas and blueberries.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • vegetable oil cooking spray
  • ½cupyellow cornmeal
  • 1tspbaking powder
  • ½tspbaking soda
  • ¼tspsalt
  • 1cupall purpose flour
  • 2tspall purpose flour
  • cupsripe bananas
  • ½cuplow fat buttermilk
  • 1tbspbrown rice syrup,or honey
  • 1tbspfresh lemon juice
  • 1large egg
  • 1tspvanilla extract
  • 1cupblueberries,fresh or frozen
  • tspsanding sugar,or granulated sugar


  1. Preheat oven to 375 degrees F. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.

  2. 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.

  3. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.

  4. Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar.

  5. Bake for about 30 minutes, until a toothpick inserted into center of 1 comes out clean. Let cool completely in pan on a wire rack. (Muffins can be stored in an airtight container at room temperature for up to 3 days.)


  • Calories: 123.43kcal
  • Fat: 1.88g
  • Saturated Fat: 0.32g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 0.98g
  • Polyunsaturated Fat: 0.40g
  • Carbohydrates: 24.14g
  • Fiber: 1.58g
  • Sugar: 5.91g
  • Protein: 2.85g
  • Cholesterol: 15.91mg
  • Sodium: 159.89mg
  • Calcium: 46.52mg
  • Potassium: 154.11mg
  • Iron: 1.02mg
  • Vitamin A: 10.03µg
  • Vitamin C: 4.24mg
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