Moist Banana Blueberry Buttermilk Muffins
Ingredients
- 2 ripe bananas
- 100 g softened butter
- 150 g sugar
- 1 tsp vanilla extract
- 2 large eggs
- 280 g all-purpose flour
- 2 1/2 tsp baking powder
- 60 ml buttermilk
- 200 g blueberries (fresh or frozen)
Preparation
Preheat the oven to 180°C (356°F) for conventional or 160°C (320°F) for convection
Line a 12-cup muffin tin with paper liners
Peel the bananas and mash them with a fork
In a mixing bowl, cream together the softened butter and sugar until light and fluffy, then mix in the vanilla extract
Add the eggs and mashed bananas, and mix until combined
Sift the flour and baking powder into the batter and mix well, then stir in the buttermilk
Wash and dry the blueberries, or use frozen blueberries without thawing, and gently fold them into the batter with a spatula
Divide the batter evenly among the 12 prepared muffin cups
Bake in the preheated oven for about 20 minutes, or until golden brown
Let cool on a wire rack after baking
Tips
Perfect for taking along
Prepare the muffins ahead and store at room temperature for at least 3 days
Keep airtight to maintain freshness and moisture longest
