Blueberry Banana Buttermilk Muffins

Blueberry Banana Buttermilk Muffins

(Makes approximately 24 muffins)

1 teaspoon vanilla

½ cup shortening

1 cup sugar

2 eggs

2 cups flour

½ teaspoon salt

1 teaspoon baking powder

¾ teaspoon baking soda

¼ cup buttermilk

1 cup mashed bananas (approximately 2 ripened bananas)

1 cup blueberries

Mix ingredients together and spoon into cupcake liners.  Fill liners about half to three/fourths full.  Bake at 350 degrees F for 25 minutes.

Cream together the shortening and sugar.

Add the eggs and vanilla.

Add the mashed bananas & mix.

Just a quick tip: When you have bananas that are past their prime, but don’t necessarily want to make banana bread or muffins at the time, just peel the banana and put the banana in a Ziploc bag in the freezer. Some people like to store the bananas in the freezer, but they don’t peel them ahead of time-this causes an unnecessary struggle when you actually want to use them & you can lose some of the liquid that you need!

Add the flour, salt, baking powder, baking soda & the buttermilk powder (if using dry buttermilk).

Supplies!

Mix & add 1/4 cup water (if using dry buttermilk) or add the liquid buttermilk at this time.

Now add the blueberries! Note: Use a spatula to mix in the blueberries so as not to smash them.

Fill the cupcake liners about 3/4 full.

Bake for approximately 25 minutes at 350 degrees F. Use a toothpick to test for doneness-should come out “clean” with no residue on the toothpick when you pull it out.

Fresh out of the oven.

Take a bite!

86 WW points/24 muffins=4 WW points per muffin