By The Homestyle Family Cookbook
Banana Blueberry Muffins
4 steps
Prep:20minCook:30min
VARIATION TIP: Swap out the blueberries for raspberries if you’d like. Use the same amount, and make sure you toss them in flour before adding them to the batter so they don’t all sink to the bottom.
Updated at: Mon, 16 Oct 2023 02:32:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories172.1 kcal (9%)
Total Fat7.9 g (11%)
Carbs25.8 g (10%)
Sugars20.7 g (23%)
Protein1.2 g (2%)
Sodium197.7 mg (10%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
1. Preheat the oven to 375°F. Line six cups of a muffin tin with cupcake liners.
Step 2
2. In a small bowl, toss the blueberries with 1 tablespoon of flour to coat evenly.
Step 3
3. Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix the butter, granulated sugar, and brown sugar together in a large bowl. Add the egg white and then the mashed banana. Add the remaining 1 cup of flour, baking soda, and salt, and mix until the batter is smooth. Fold in the floured blueberries last. Divide the batter evenly among the six cups, filling them nearly to the top.
Step 4
4. Bake the muffins for 25 to 28 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes and then serve.
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