Banana Blueberry Buttermilk Muffins

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In my quest to find a GF banana bread recipe so I could use up all the over-ripe bananas that were quickly morphing into some kind of hideous monstrosity inside the fruit bowl, I found this.  The original recipe was for a Buttermilk Banana Blueberry Bread, but it worked great for making into muffins. (Yield: 18)

I wasn’t overly disappointed that the recipe wasn’t GF because of the magic words “buttermilk.”  Back to the whole grind-your-own-whole-wheat-then-soak-in-vinegar concept to break down the gluten, making your own buttermilk using apple cider vinegar and whole milk fits the bill.  Simply mix all the ingredients together the night before then cover and let “soak” inside the refrigerator overnight. Bam!  You now have a close-to GF recipe without the fuss.  Might I add that having the batter prepared the night before made fixing breakfast the next morning a total breeze. :-)

Even with using entirely whole wheat flour instead of AP flour, the taste was scrumptious!  Tim loved it and asked that I put this recipe in the “keeper” file.

Banana Blueberry Buttermilk Muffins

  • 1 3/4 C. whole wheat flour
  • 1 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 C. butter, at room temperature
  • 1 C. sugar
  • 2 large eggs
  • 1/4 C. buttermilk (mix 1/4 T. vinegar and the rest regular milk to make 1/4 C.)
  • 1/2 tsp. vanilla
  • 3 ripe bananas, mashed
  • 1 C. blueberries

INSTRUCTIONS:  Mix butter and sugar inside an electric mixer until fluffy.  Add eggs, buttermilk, vanilla and bananas.  Blend until combined.  In a separate bowl, combine all dry ingredients.  Slowly add the dry ingredient mixture to the mixer a little at a time, beating just until incorporated.  Stir blueberries in last.  Cover and place inside refrigerator to “soak” for 12-24 hours.

Preheat oven to 350 degrees.  Spray muffin tins and fill 3/4 full with batter.  Bake for 20 minutes or until toothpick inserted into the center comes out clean.  Remove from oven and let cool for a few minutes before removing from pan onto a wire rack.  (Yield:  18 muffins)

NOTE:  Adapted from Damn Delicious (sorry for the language).

Author

Amy Kinnard is a wife, mother, pastor's wife, and the manager of the Kinnard Homestead. As a part of her role homesteading, she frequently publishes blog articles and YouTube posts to help reach a growing audience of readers and listeners.

Comments (2)

  • Colleen Gougeon

    Can I use regular flour for this recipe

    September 14, 2021 at 9:34 am
  • Amy Kinnard

    Yes, you can use AP flour. Just keep in mind that it will have a higher gluten ratio compared to using whole wheat flour.

    September 16, 2021 at 7:19 pm

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