The Best Blueberry Banana Muffins

Everybody loved these - perfect combination of blueberries and bananas. I used 1/4 cup sour cream instead of the buttermilk, 2 large overripe bananas, and 1 1/2 cup fresh blueberries. 350 degrees 23 minutes for the round silicone muffin cups, 27 minutes for the square ones. Made 22 regular size muffins. Next time maybe I'll use less butter.

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Loved the combination of blueberries and bananas...perfect for a Sunday breakfast.

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Delicious!!! This will be my go-to recipe when I've got a few overripe bananas.

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These truly are the "Best"! My DD and DH gobbled these up so quickly. I've made blueberry muffins before and have been so disappointed due to lack of flavor; these are delicious! I did not have buttermilk so I used Buttermilk. Thank you for posting, Bliss!

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I made these muffins with the following changes: I used 1/2 cup salted butter and omitted the 1/8 tsp salt. I also used 1/2 cup plain lowfat yogurt instead of buttermilk. Finally, I used 1 tsp baking soda. This provided enough batter for 18 regular sized muffins which I baked at 400 degrees for 22 minutes. They came out delicious with a wonderful soft texture. They will be a favorite of ours from now on.

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These are very rich, buttery muffins that are absolutely delicious. They don't last very long in my house because they get eaten so fast!

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These are yummy! I made these in a normal sized muffin pan and got 12 large muffins. I had to bake them for 45 minutes because at 30 minutes they were still runny inside. Overall though these are very moist and very good! I wold make these again.

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Very good recipe. Good use of those very ripe bananas. I doubled the recipe, used 1/2 whole wheat flour and added a little cinnamon sugar on top. I reduced the sugar in the recipe by 1/4 cup per batch.

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Excellent recipe! My family and I loved these - you just can't beat buttermilk muffins!! Thank you so much!!

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Great muffins! I estimated the butter--more than 1/2 cup, less than 2/3, and 1 cup white flour, 1 cup white whole wheat flour. Creamed the butter and sugar first, but otherwise followed the recipe. They turned out lovely. I ended up w/ 14 muffins.

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Oh my YES! I made these for a friend's birthday. Only used 2c sugar and 1c butter. Creamed the butter/suger first then I beat the eggs before adding. I sifted the dry ingredients before adding to the mix. I used fresh blueberries and added 1/2c of chopped walnuts. These took 30 minutes in regular muffin cups. This recipe made 42 small muffins. I only got to eat ONE, they were gone so fast.

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A very nice muffin! I used half Splenda and half sugar and only one stick of butter. I sprinkled cinnamon sugar on top before baking to make a crunchy topping. This will brighten our mornings again soon! Thanks, Carole in Orlando

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We loved these muffins.I made them using 4 bananas because that is what I had on hand and I couldn't leave one orphan banana.Other than that I followed the recipe exactly and they are fantastic!!Very moist and tasty. thanks so much for sharing the recipe, it's definitley a keeper.

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Oh Bliss, these were wonderful. I made the batter in my food processor, pulsed the flour until just combined, then folded in the blueberries. It made almost 24 standard (2 inch) muffins. my DH is elated that he will have them for the rest of the week. I made these again. Still excellent. DH still loves them. Kit

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These did not turn out as I'd hoped but they were still decent tasting muffins. I don't know if I did something wrong but they did not rise much at all with 3/4 tsp baking soda and they were a bit on the oily side. They had to bake for about 45 minutes in a texas sized muffin pan but I probably should have cooked them a little longer because they were slighty "raw" in the middle. I think if I made these again I'd use more baking soda, less butter and use a 12 count muffin pan for faster baking.

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Oh, these are excellent! The blueberries and bananas are a wonderful combination, and the kids just gobbled these up! I baked them for 25 minutes, and was rewarded with 16 moist, flavorful muffins. (The kitchen smelled great, too!) I found the butter didn't mix very well with the other 5 ingredients in step 2, so next time I will first cream the butter and sugar before adding the other ingredients. You're right, Bliss; these are the best!!!

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Thanks,tasted great.

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Just a follow up---I double the recipe then divide the batter into 3 batches. One for Blueberries, one for strawberries, and one with walnuts for a banana walnut muffin. I sprinkle the walnuts in the batter & on top. What more can I say-this is a great recipe.

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These were great! I ran out of white flour so I just used whole wheat flour and they still turned out light and moist, and hey now healthier for you even..Thanks Bliss for the great recipe.

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I was looking for a recipe to use up my over ripe bananas. This one appealed to me because it called for blueberries, too. A wonderful combination. I got 15 large muffins, with beautiful domed tops. I left blueberries out of 4 of the muffins (my son asked me to leave them out) and they were barely cooled off when he had them eaten.) I know I will be making this recipe again, Bliss. With or without the blueberries, it truly is delicious. Oh yes, I baked them for exactly 18 minutes and they were perfect. Thanks for a great recipe.

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