These muffins are loaded with fresh blueberries and topped with a sweet buttery topping. Buttermilk gives the muffins a lightly tangy flavor and tender crumb. This recipe makes a big batch, so, depending on your muffin pan the recipe will yield 22 to 24 muffins.
For the Muffins
- 2 medium-sized bananas, mashed
- 3/4 cup buttermilk (see note)
- 3/4 cup packed brown sugar
- 1/4 cup vegetable or canola oil
- 2 eggs
- 2 1/4 cup all-purpose flour (see note)
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries, plus extra for topping
For the Topping
- 3/4 cup unpacked brown sugar
- 1/2 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 cup cold unsalted butter, cut into small cubes
Make the Muffin Batter
- Preheat oven to 375°F. Prepare a muffin pan with either paper liners or spray it with cooking spray.
- In a large bowl, combine the mashed bananas, buttermilk, oil, and eggs. In a medium bowl, whisk the flour, baking powder, cinnamon, baking soda and salt. Add the dry ingredients to the wet ones in a few batches, stirring until just combined. Fold in the blueberries.
- Fill each muffin cup approximately 3/4 full with batter.
Make the Topping
- In a medium bowl, whisk the brown sugar, flour and cinnamon. Add the cubed butter. Using a fork, stir to coat the butter in the dry ingredients and press on the butter to break it up. The butter won’t be fully incorporated – you want small chunks in the flour/sugar mixture.
- Sprinkle the topping over the muffin batter in the pan reserving approximately half for the second batch of muffins. Place a few blueberries on the topping.
Bake the Muffins
- Bake the muffins for 15 to 18 minutes or until an inserted toothpick comes out clean. Cool the muffins for five to 10 minutes in the pan. Run a dinner knife around the edges of the muffins to loosen them and then transfer them to a baking rack to cool.
- Once the pan cools a bit, bake the second batch of muffins. You should have enough batter and topping to make 10 to 12 more muffins.
- Store the muffins in an airtight container. They will keep for a few days at room temperature. Or, wrap them tightly and freeze them for up to two months.
- You can make your own buttermilk if you don’t want to buy it. For this recipe, combine 3/4 tablespoon of white vinegar or lemon juice with 3/4 cup of whole milk.
- I like to use the “stir and spoon” method for measuring flour. First, I stir the flour in the container a few times, scoop it into the measuring cup using a spoon and level it off with a knife.
- Recipe adapted from Eating Well
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 191
- Sugar: 14.9g
- Fat: 7.6g
- Carbohydrates: 28.9g
- Fiber: 1.1g
- Protein: 2.7g
Keywords: buttermilk muffins, blueberry muffins,