Ingredients
- 1 Cup Blueberries
- 3 Ripe Bananas, mashed
- 2/3 Cup Cane Sugar
- 1 Egg
- 1/2 Cup Butter
- 1 Tsp. Vanilla
- 1/3 Cup Milk
- 1 Tsp. Baking Powder
- 1 1/2 Cup All Purpose Flour
- 1 Tsp. Cinnamon
- 3 Tsp. Cane Sugar
Make it step by step
- Heat oven to 375 degrees. Grease 12 muffin tin or line with cupcake liners.
- In a medium bowl, mash bananas and set aside.
- Rinse blueberries and set aside. If using frozen blueberries, let stand for 10 minutes so that they thaw.
- Combine cane sugar and butter in a large bowl. Beat well for 2 minutes on high. Add egg and vanilla. Beat for another minute.
- Combine flour and baking powder in a small bowl. Add to batter alternately with milk. Beat well together.
- Stir in mashed banana. Stir in blueberries. Mix well.
- Fill muffin tins to the top.
- Bake at 375 for 18 to 20 minutes or until toothpick inserted in center comes out clean.
- While muffins are baking, combine cinnamon and the 3 tsp. of cane sugar.
- Sprinkle tops of muffins with cinnamon/sugar.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kyle Dalakas, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.