 | | Directions |
- Preheat oven to 375º F.
- In a bowl, cream together sugar and butter/margarine. Add eggs, milk, vanilla and bananas. Stir until combined. Add 1¾ cup flour (reserve 1/4 cup), baking soda, baking powder and salt. Mix until combined.
- Fill a small bowl with blueberries (if you are using frozen blueberries, do not thaw them) and coat thoroughly with remaining 1/4 cup of flour. Fold into batter.
- Put muffin liners into tins and spoon the batter into muffin liners, filling approximately 2/3 full. Bake 20-25 minutes.
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Container: mixing bowl, muffin tin and foil liners
Servings: 15
|  | | Ingredients | | - | | 1/2 cup granulated sugar |
| - | | 1/2 cup butter or margarine |
| - | | 2 eggs, slightly beaten |
| - | | 1/2 cup buttermilk (or sour milk) |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon baking powder |
| - | | 1/2 teaspoon salt (optional) |
| - | | 2 cups all purpose flour, divided |
| - | | 1 teaspoon vanilla |
| - | | 3 bananas, mashed |
| - | | 1 cup blueberries |
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