Berry Buttermilk Banana Muffins

Berry Buttermilk Banana muffins packed with flavor! Bite into fluffy muffins with bursts of Wyman’s delicious blend of blueberries, blackberries and raspberries. Our families love when we make a batch of muffins at the beginning of the week. They’re easy to throw into lunch boxes for work or school, or pop into the microwave before you head out the door. Additionally, they can be frozen to extend the shelf life, too. Kit Broihier, who wrote this delicious recipe, suggested to adjust the ratio of all-purpose flour to whole-wheat flour if you’d like.

Elevate your muffins

We love a good, basic muffin- but sometimes it’s fun to add a little something extra. Give these a tryL

1. Before baking, sprinkle AP Cinnamon-Vanilla French Toast Sugar (#1536) on top of the batter in each well.
2. Make a simple struesel topping with flour, sugar, butter, and oats.
3. If you need to make dairy-free buttermilk, simply add a splash or two of lemon juice to Silk Unsweetened Vanilla Almond Milk (#1457) and let it sit for at least 15 minutes.

Berry Buttermilk Banana muffins packed with flavor! Bite into fluffy muffins with bursts of Wyman’s delicious blend of blueberries, blackberries and raspberries.

Berry Buttermilk Banana Muffins

Ingredients:

Instructions:

1. Preheat oven to 350 degrees.
2. Line 12 standard muffin cups with Wax Baking Cups (#1646).
3. In the bowl of an electric mixer, beat eggs and sugar about 4 minutes, or until mixture is thicker and lighter in color. Add in the mashed bananas, buttermilk, oil and vanilla; mix to combine. Scrape down the bowl.
4. In a medium bowl, stir together the 1 cup flour, ½ cup white whole-wheat flour, baking powder, baking soda, salt and flaxseed meal. Add the flour mixture to the mixing bowl all at once; mix just until blended—do not over beat.
5. Add the frozen berries into the now-empty flour mixture bowl and toss them with the reserved 2 Tablespoons flour to coat. Gently stir berries into the muffin batter.
6. Scoop batter into lined muffin cups, dividing it evenly (batter will come to the top of the muffin cups).
7. Bake for 20-22 minutes, or until top is golden brown and toothpick inserted into the center of a muffin comes out clean.
8. Cool muffins completely and store covered.

Recipe by Kit Broihier, MS, RD, LD for Wyman’s. Featured in Catalog #2, 2022.

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