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Banana-Blueberry Cornmeal Muffins

  • yield: Makes 1 dozen

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Ingredients

  • 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 plus 2 teaspoons all-purpose 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 sanding sugar or granulated sugar

Cook's Note

Muffins can be stored in an airtight container at room temperature for up to 3 days.

Directions

  1. Step 1

    Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.

  2. Step 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. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.

  3. Step 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 30 minutes. Let cool completely in pan on a wire rack.

Source
Martha Stewart Living, April 2008

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Reviews (15)

  • 16 Sep, 2012

    This is the best healthy recipe I've found recently. I used 1/4 cup cornmeal and 1/4 cup wheat germ. Also I used agave syrup instead of honey. I have substituted greek yogurt for the buttermilk; it's good both ways.

  • 31 Jul, 2012

    I followed this recipe to the letter, although taste was good the texture was very dough-like.

  • 16 Jul, 2010

    I wish the recipes had nutritional facts!

  • 18 Feb, 2009

    Believe me, I love sweets, too, but I found these to be delicious just as the recipe is. I've made them twice and they were beautiful and delicious both times.

  • 17 Sep, 2008

    My reaction when folding in the dry ingredients was "Ack! There's not enough flour!"
    But overall they're not bad. Good for breakfast with a coffee. Not too sweet, and on the dense side. Be sure to thaw the blueberries first so they cook evenly! You'll definitely want to add some sugar or serve them with jam if you have a sweet tooth.

  • 23 Aug, 2008

    I truly follow MOST recipes exact-esp. in baking. Sorry I didn't follow my instincts when I saw only 1 T of honey! Found the missing ingred. was sweetness.
    IF making again, I'd add 1/2-3/4 C sugar.

  • 13 Aug, 2008

    I like the idea of this muffin, especially for a healthy family breakfast. However, it did not work out well for me...just like a previous contributor, they were kind of flat and dense. After reviewing the ingredients again to try to explain this, I see that 1 1/2 cup banana is alot, especially when combined with 1/2 cup buttermilk; there is only a total of 1 1/2 cups flour. Seems off. Taste was good, as was the combination of ingredients...would try again with maybe just 3/4 or 1 cup banana!

  • 12 Jun, 2008

    I added 1/2 cup of sugar and loved how they turned out. Just a hint of sweetness. Plus they turn out to be the perfect size. Not some over-sized jumbo thing that has a gazillion calories! I will defintely make them again.

  • 4 May, 2008

    These are great! True, they're not very sweet, but I found them to be the perfect sweetness. I used saskatoons instead of blueberries; they're smaller and sweeter, wild versions of blueberries. And best of all, they are relatively guilt-free compared to regular muffins.

  • 4 May, 2008

    These are great! True, they're not very sweet, but I found them to be the perfect sweetness. I used saskatoons instead of blueberries; they're smaller and sweeter, wild versions of blueberries. And best of all, they are relatively guilt-free compared to regular muffins.

  • 21 Apr, 2008

    I thought these muffins were very good. They're really moist and the consistency is similar to a souffle. I did modify them slightly using half a cup of raspberries and half a cup of blueberries (both frozen) and I replaced the buttermilk with fat free plain yogurt and left off the granulated sugar. I'll definitely make them again. Also, I made 14 instead of 12 muffins, which makes them only 1 point on Weight Watchers (of course they're more if you eat more than one)!

  • 17 Apr, 2008

    Did not turn out well for me. Very flat and I think needed a little more sweetness. My bananas were not as ripe as they should have been, so that might have part of the problem.

  • 8 Apr, 2008

    Nutritional Information per muffin (as per the magazine):
    186 calories
    0.33 g. saturated fat, 0 g unsaturated fat, 18 mg cholesterol, 43 g carbohydrate, 164 mg sodium, 4 g protein, 4 g. fiber.

  • 4 Apr, 2008

    We need the nutritional breakdown for us weight watchers people!
    Thanks!

  • 4 Apr, 2008

    Where is the nutritional breakdown?