Blueberry Banana Bread Muffins
These banana and walnut-topped muffins are incredibly moist, dense, and delicious. They have become another of my family's favorites, so don't be surprised if they disappear within one day.They have the perfect sweet balance from the brown and white sugar combined with the bananas and make the perfect treat for breakfast, dessert, or as a snack.
Ingredients
- 3 cups Bisquick
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ cup butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar
- 6 ripe bananas
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup fresh blueberries
Topping
- 1 cup walnuts (chopped and toasted) (place the walnuts on a foil-lined baking sheet and bake for five to ten minutes at 375℉)
- 4 tbsp granulated sugar
Instructions
- Preheat the oven to 375℉ and line two twelve-cup muffin pans with liners
- In a large bowl, combine the three cups of Bisquick, and one-half teaspoon each of cinnamon and nutmeg. Set aside.
- In the bowl of a stand mixer, using a paddle attachment, cream one-half cup of butter with one cup of granulated sugar and one-half cup of brown sugar. Add in six ripe bananas and continue mixing for three minutes.
- Add two large eggs and two teaspoons of vanilla and mix until well combined.
- Stir the dry and wet ingredients together until incorporated without over mixing.
- Scoop the batter evenly into the muffin liners, and sprinkle with the toasted walnuts and some of the granulated sugar.
- Bake for twenty minutes or until the muffins become golden brown and a toothpick inserted in the middle comes out clean.
- Let the muffins cool down in the muffin tin before removing.
Tried this recipe?Let us know how it was!
