So I recently joined a Mom’s group. It meets twice a month and each meeting half the alphabet brings a dish to share. I chose to make these BBB Muffins. I put them into a basket lined with napkins and they looked and tasted great!

My family fell in love with these. They are light and sweet and perfect! It is a banana buttermilk blueberry muffin … YUM!

Whenever my family doesn’t eat the bananas quickly enough, I peel them and pop them into a freezer bag. Then when we are in the mood for banana bread or a banana in a shake we have them available.

Make sure to line your muffin pans with paper liners or spray with a non-stick cooking spray. Preheat the oven to 350°F. In a large bowl mix together the flour, baking powder, baking soda, and salt. Then set aside.

In a large bowl, beat butter and sugar on medium speed until light and fluffy 3-5 minutes.

Beat in eggs, buttermilk, and vanilla until well combined.

Now if your bananas were frozen like mine make sure to thaw and mash. If they were fresh and very ripe just smash between fingers as you add them to the bowl. Beat the Bananas in until well combined.

Mix in flour mixture until just combined. Add blueberries and fold to combine.

Scoop into prepared muffin tins and bake in preheated oven 15-20 minutes or until a tester inserted comes out clean.

BBB Muffins

• Servings: 18 muffins
• Time: 50mins
• Difficulty: easy
• Print

1 3/4 Cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 Cup unsalted butter, softened
1 Cup Sugar
2 Large Eggs
1/3 Cup Buttermilk
1/2 tsp Vanilla
3 Ripe Bananas
1 Heaping Cup Blueberries

Preheat the oven to 350°F. Lightly coat a muffin tin with non-stick spray.

In a bowl combine flour, baking powder, baking soda, and salt. Set aside

In a large bowl beat butter and sugar on medium speed until light and fluffy 3-5 minutes. Beat in eggs, buttermilk, and vanilla until well combined. Beat in bananas, until well combined. Gradually add flour mixture to the sugar mixture at low-speed until JUST combined.

Add blueberries, folding in gently.

Scoop into prepared muffin tins and bake for 15-18 minutes or until lightly golden around the edges, and a tester inserted into the middle comes out clean.

Remove from the oven and allow to cool in the pan for 5 minutes before turning out to cool completely on a wire rack.

ENJOY!!!