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.
Serves:
Ingredients
- vegetable oil cooking spray
- ½cupyellow cornmeal
- 1tspbaking powder
- ½tspbaking soda
- ¼tspsalt
- 1cupall purpose flour
- 2tspall purpose flour
- 1½cupsripe bananas
- ½cuplow fat buttermilk
- 1tbspbrown rice syrup,or honey
- 1tbspfresh lemon juice
- 1large egg
- 1tspvanilla extract
- 1cupblueberries,fresh or frozen
- 1½tspsanding sugar,or granulated sugar
Instructions
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Preheat oven to 375 degrees F. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
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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.
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Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
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Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar.
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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.)
Nutrition
- 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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