Best Banana Blueberry Muffins With Lavender Recipes
BANANA-BLUEBERRY MUFFINS
This one is for the Banana-Blueberry Muffin lovers. Ready in 30 minutes-these perfect-for-anytime muffins will not disappoint. When whipping up a batch of blueberry and banana muffins, don't overstir or overthink these simple muffins. Overstirring can cause little "mountain peaks" to form on your delightfully delicious Banana-Blueberry Muffins. Add these to your next at-home brunch menu for a surefire hit. Nothing beats muffins from scratch!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups.
- Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 100, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg
BLUEBERRY-BANANA MUFFINS
Provided by Food Network Kitchen
Time 35m
Yield about 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. If using, add the ground cinnamon, ginger or pie spice.
- In a separate bowl, whisk the eggs until combined. Whisk in the cooled melted butter or oil, milk and vanilla extract. Stir in the bananas.
- Add the wet ingredients to the bowl with the dry ingredients and stir just to combine. Stir in the blueberries until just combined.
- Fill each paper liner in the prepared muffin tin at least three-quarters of the way with batter. If desired, sprinkle the tops with sugar in the raw.
- Bake the muffins until they rise and a toothpick inserted into the center comes out clean, 18 to 25 minutes. Let cool a few minutes in the pan, then remove the muffins to a rack to cool completely.
Nutrition Facts : ServingSize 1 of 12 servings, Calories 190, Fat 6g, SaturatedFat 4g, Carbohydrate 31g, Fiber 1g, Sugar 16g, Protein 3g, Cholesterol 45mg, Sodium 186mg
LAVENDER AND FRESH BLUEBERRY MUFFINS
From www.stoneyhollowherbaltreasures.com located in Canada. We are fortunate here in Oregon to have delicious blueberries in the summer ready to be picked and used in a all sorts of recipes, both savory and sweet! Homemade lemonade served with these muffins would do nicely.
Provided by COOKGIRl
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 F degrees.
- Combine the first four dry ingredients in a large mixing bowl.
- In a separate bowl, combine the lemon juice with milk and let stand for 5 minutes.
- Add the rest of the wet ingredients including the lemon zest, lavender and blueberries to the milk/lemon juice mixture.
- Gradually stir wet ingredients into the dry ingredients until all dry ingredients are moistened. DO NOT overstir.
- Bake 25-30 minutes. Cool completely before removing from pan.
- Makes 12 muffins.
Nutrition Facts : Calories 257.8, Fat 8.5, SaturatedFat 1.7, Cholesterol 55.4, Sodium 306.9, Carbohydrate 40.1, Fiber 1.2, Sugar 15.3, Protein 5.7
EASY MOIST BANANA BLUEBERRY MUFFINS
Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.
Provided by DebM2348
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mash bananas in a large mixing bowl.
- Add sugar and egg.
- Add butter and blueberries.
- Combine dry ingredients and gently stir into banana mixture.
- Pour into 12 well-greased muffin cups.
- Bake at 375 degrees for 20 minutes.
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