Bake up a warm and satisfying batch of Blueberry-Banana Muffins as soon as you can. These Blueberry-Banana Muffins are sure to be appreciated by everyone.
What You Need
Original recipe yields 16 servings
2-1/4 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup butter, softened
1 cup sugar
1 cup mashed fully ripe bananas (about 3)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup blueberries
1/2 cup PLANTERS Sliced Almonds
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Let's Make It
Heat oven to 350ºF.
Combine first 4 ingredients. Beat butter and sugar in large bowl with mixer until light and fluffy. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in blueberries.
Spoon into 16 paper-lined muffin cups; sprinkle with nuts.
Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool muffins in pans 5 min. Remove to wire racks; cool slightly or to room temperature.
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Stir 1 tsp. orange zest into prepared batter before spooning into prepared muffin cups and baking as directed.
These muffins can be prepared using fresh or frozen blueberries. If using frozen blueberries, do not thaw them before stirring them into the batter and baking. If necessary, increase the baking time by 1 to 2 min. or until toothpick inserted in centers of muffins comes out clean.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.