Blueberry Banana Buttermilk Muffins

After the early disasters of this week, I needed to make something simple that was sure to come out right. Enter this lovely muffin.


Bananas, blueberries, buttermilk, streusel, heaven. These muffins are easy to throw together and quite the dream to eat.


The crumb is tender, thanks largely to the buttermilk, and the fresh blueberries provide that quintessential summer sweetness. The banana flavor was light since my banans (not a typo) were yellow and without spot or wrinkle.


So do yourself a favor and make these muffins. I started with a Taste of Home recipe for Banana Buttermilk muffins and made my own little changes.

In bowl of stand mixer, cream 1/2 c. softened butter and 1 c. sugar.

Add 2 eggs, one a time, mixing well after each.

Add 1 tsp vanilla and 2 large ripe bananas (mashed) and mix.

Combine 2 c. AP flour, 1 tsp salt, 1 tsp baking powder, 1/2 tsp baking soda, 4 tbsp buttermilk powder in another bowl. Mix with fork.

Add dry ingredients to mixer in thirds, alternating with 1 c. water. (If you use actual buttermilk instead of the powder, you would add 1 c. now instead of the water.)

Dust 1 and 1/2 c. fresh blueberries with small amount of flour. Remove bowl from mixer and gently fold berries in.

Fill muffin cups 2/3 to 3/4 full. You can fill the cups without worrying; mine were quite full and they baked up instead of up and out. Perrrfect.

Make a streusel topping out of 1/4 c. flour, 1/4 c. packed brown sugar, 2 tbsp cold butter. Cut the butter in with a fork or pastry cutter. Sprinkle a heaping tsp of the topping over each muffin.

Bake muffins at 400 degrees for 16-20 minutes. Cool for 5 in the tin and then remove to a wire rack.

Oh my word. Enjoy.


I tossed some pecan pieces on the tops of some of the muffins. It was a good choice, but only if one likes pecans on one's muffins.