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Banana-Blueberry Muffins

Recipe photo courtesy of Marcus Nilsson

Plenty of people have their own go-to muffin recipe, but this light, moist rendition from Ellen O'Hara of Westwood, Massachusetts is hard to beat.

Source: Everyday Food, January/February 2009
Total Time Prep Yield



Cook's Notes

If the bananas on your countertop are looking overripe, don't throw them out; they'll add even more flavor to these whole-wheat muffins.

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How would you rate this recipe?
  • MS12216300
    23 FEB, 2018
    Very disappointed with the’s not healthy, too much butter, at least could be replaced with low fat yogurt or apple sauce and brown sugar....terrible recipe!!!!
    • Stephy_Editor
      8 MAR, 2018
      Hello and thank you for your reply! After reviewing this recipe we've removed “healthy” from the title as it's more of a typical muffin recipe than a healthy one.
    23 FEB, 2018
    I am disappointed that your recipes are often listed as "Healthy", including this one. This recipe contains a large amount of refined sugars, animal fat(butter) and refined white flour. Please do not list unhealthy recipes like this one as healthy.
    • Stephy_Editor
      8 MAR, 2018
      Hello! Thank you for your comment. We agree this is a typical muffin recipe rather than a healthy one so we have removed “healthy” from the title of this popular recipe.
    • myroadkingco
      23 FEB, 2018
      Might there be a similar recipe for Diabetics? If so, I'd also like a diabetic recipe for zucchini bread. Thanks so much!
  • hana-nakib
    9 JUL, 2017
    Seems great
  • vmblakewest
    25 APR, 2017
    I have to agree that I wouldn't consider this a truly "healthy" muffin recipe given the sugar, butter and traditional flours used. But, you can certainly subs[filtered]ute for those ingredients if healthier is the goal. I followed the original recipe closely, only subs[filtered]uting chia seeds for the wheat germ which I didn't have. Baked at 375 degrees for 38 minutes, rotated pans, came out great -- nice crunchy top, but very moist and light interior. Would suggest increasing the berry level to 1 1/2 cups.
  • emt
    13 APR, 2015
    Correction: This recipe is in the January/February 2009 issue of Everyday Food Magazine and is a reader recipe. Love these muffins!
  • Surly Mermaid of the Tiber
    19 APR, 2014
    Yummy template. I did change it up to make vegan & lighter. Almond-coconut milk (35 calories per cup), Ener-G egg replacer, added touch of flax seed, used whole wheat pastry flour & stone ground whole wheat for the white flour. I omitted the refined sugar and the butter (but would have used Earth Balance had I noticed that ingredient... So much for baking before coffee and yoga!). The muffins are scrumptious! Thanks for adding this recipe. What a lovely way to start a family weekend!
  • LindaKn234
    6 OCT, 2013
    Absolutely delicious! Moist and fluffy! I used milled flax seed instead of wheat germ, but otherwise followed the recipe exactly. Martha's recipes are always the best!
  • emily_k
    19 AUG, 2013
    I'm not sure what's so healthy about the recipe - the wheat flour? It seems like a pretty standard butter-and-sugar recipe to me. But they're delicious, even if you completely mess up the recipe. Making these the second time, I realized I'd used 1 and 1/3 cup milk instead of 1/3. You certainly get flat muffins - and more of them! - but they still got rave reviews. Here's hoping the second time (this time I actually did it right) is a charm as well.
  • jct176
    12 JUN, 2013
    I love the healthy concept behind this recipe, but I found my first batch to be quite bland so I made the following adjustments and they turned out delicious!! Perfect for breakfast! I added more banana (3 large or 4 small), more blueberries, 1 and 1/2 teaspoons of cinnamon and the zest of one orange. I also substituted canola oil for the butter and sprinkled a little granulated sugar on top of the muffins before baking. Baked at 325 degrees in my convection oven for about 18-20 mins.
  • canadianmama0911
    18 APR, 2013
    This is by far the best muffin recipe I've found . Feel a lot better about feeding these to my 17 month old son rather than a premade store bought brand . From now on this will be the only blueberry muffins I will give them since they are healthy and homemade. 375 is too high I baked mine on 350 for 25 mins n turned out perfect !

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