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.
Ingreadient
- ¾ cup nonfat or low-fat buttermilk
- ¾ cup packed light brown sugar
- ¼ cup neutral oil, such as canola or avocado
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 medium)
- 1 ¼ cups whole-wheat pastry flour (see note)
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 ¼ cups blueberries, fresh or frozen
Direction
Sign-Up/Login to continue ReadingRecipe Categories
