** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. In larger mix bowl, combine sugar, buttermilk, butter, eggs and vanilla.
3. Beat at medium speed, scraping bowl often until creamy (1-2 min).
4. Add flour, baking soda, and salt. Beat at low speed until moistened (1-2 min).
5. By hand, stir in blueberries. Spoon into paper lined muffin cups.
6. Bake for 25-30 minutes or until toothpick inserted into the center comes out clean.
7. Remove from pan, cool and sprinkle with powdered sugar.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Banana, Butter, Gluten, Blueberries, Natural Sweeteners allergies.