Banana-Blueberry Cornmeal Muffins

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I make these muffins all of the time.  They are healthy, moist, and easy to make.  On occasion, I forget to put sugar on the top, a mistake.  They are transformed with just that little bit of sweetness.

This recipe is adapted from Martha Stewart Living.

  • Vegetable-oil cooking spray
  • 1/2 cup yellow cornmeal, preferably stone ground
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour ( I use 1/2 cup whole wheat flour)
  • 1 1/2 cups mashed ripe bananas (from 3 large bananas)
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon brown-rice syrup or honey
  • 1 tablespoon fresh lemon juice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 1/2 teaspoons turbinato sugar, sanding sugar or granulated sugar
  1. Preheat oven to 375 degrees. Coat a standard (12-cup) muffin tin with cooking spray, or line with paper liners and coat liners with cooking spray.
  2. Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Gently fold blueberries into batter.
  3. Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 18 to 20 minutes (convection). Let cool completely in pan on a wire rack.

Banana Blueberry Cornmeal Muffins

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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