A friend pinned this recipe yesterday. With three ripe bananas sitting on my counter, today was the perfect day to try it. The original recipe called for the batter to be baked in four mini loaf pans, but I recently got rid of my mini loaf pan because, quite frankly, I did not like using it. No need to panic or ditch the recipe, I simply converted it to muffins.
It’s not unusual for me not to have buttermilk in the fridge. Again, no need to panic or ditch the recipe. I do keep powdered buttermilk on hand & you can’t tell the difference when you bake with it. It’s rare that I even mix the buttermilk powder with water before adding it to the recipe. I put the dry powder into the dry ingredients & combine the water with the wet ingredients. Since the ratio of powder to water differs between brands, I am not giving instructions in the ingredient list. Simply read the can and divide the amount of powder for 1 cup by 4 to equal the powder needed for 1/4 cup. If it causes stress to do that, again no need to panic or ditch the recipe, just mix up a cup of buttermilk & use 1/4 cup.
This recipe makes 18 muffins.
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, softened
1 cup sugar
1/4 cup buttermilk
1/2 teaspoon vanilla
3 ripe bananas, mashed
1 cup blueberries
Preheat oven to 350 degrees. Spray muffin pans with cooking spray.
In a large bowl, combine flour, baking powder, baking soda and salt.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add dry ingredients to the sugar mixture at low speed, beating just until incorporated.
Gently fold in blueberries.
Divide batter evenly into muffin pans. Bake for 25-30 minutes, or until golden brown.
Remove from oven. Cool for 10-15 minutes before removing muffins from pan.