These were fantastic! I made 12 large muffins; 375 degrees for 25 minutes. Buttery and fluffy! =)
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.
Loved the combination of blueberries and bananas...perfect for a Sunday breakfast.
Delicious!!! This will be my go-to recipe when I've got a few overripe bananas.
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!
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.
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!
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.
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.