Make Ahead

Triple B Muffins

Name: Triple B Muffins
Yield: Makes 12-15 muffins
Cuisine: American
Ingredients: 3 tablespoons unsalted butter at room temperature; 3/4 cup sugar, preferably turbinado or other less-refined sugar; 1/4 cup light-bodied olive oil (or a neutral oil); 1 cup buttermilk at room temperature; 2 large eggs at room temperature; 1/2 teaspoon vanilla extract; 3/4 teaspoon sea salt; 1 cup /4 1/2 ounces all-purpose flour; 1 cup /4 1/2 ounces whole wheat flour; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1 cup blueberries, fresh or frozen (unthawed); 1 medium banana, ripe but not soft, cut into blueberry-sized chunks; 1/4 cup turbinado sugar

by: vvvanessa

May 23, 2010

5 Ratings

Makes 12-15 muffins

Jump to Recipe

Author Notes

The Bs in these muffins are blueberry, banana, and buttermilk; they have everything I like in my breakfast bread: subtle sweetness, a sturdy but tender crumb, chunks of moist fruit, whole grains, a little bit of spice. This recipe makes 12 muffins in my standard muffin pan, which means there's leftover batter, so I just pour it into a greased mini-loaf pan and bake it alongside the tin. Sometimes I'll throw in some finely grated lemon or orange zest, a handful of toasted almonds or walnuts, or freshly grated ginger or nutmeg. Or, if I'm not getting enough butter in my diet, I'll use 1/4 cup melted, cooled, unsalted butter in place of the oil. Not getting enough butter in my diet? Ha! Not likely! But I might go ahead and make the substitution anyway. —vvvanessa

What You'll Need

Ingredients

3 tablespoons unsalted butter at room temperature
³/₄ cup sugar, preferably turbinado or other less-refined sugar
¹/₄ cup light-bodied olive oil (or a neutral oil)
1 cup buttermilk at room temperature
2 large eggs at room temperature
¹/₂ teaspoon vanilla extract
³/₄ teaspoon sea salt
1 cup /4 1/2 ounces all-purpose flour
1 cup /4 1/2 ounces whole wheat flour
2 teaspoons baking powder
³/₄ teaspoon baking soda
¹/₂ teaspoon ground cinnamon
1 cup blueberries, fresh or frozen (unthawed)
1 medium banana, ripe but not soft, cut into blueberry-sized chunks
¹/₄ cup turbinado sugar

Directions

Preheat oven to 350ºF. Generously butter the wells of a 12-cup muffin pan. Set aside.
In a large bowl, whisk together the sugar, oil, buttermilk, eggs, vanilla, and salt until well combined. Set aside.
In another bowl, whisk together the flours, baking powder, baking soda, and cinnamon.
Add the dry mixture to the wet mixture. Fold/mix gently so that there are still some large patches of dry mix are still visible.
Scatter the blueberries and banana over the top of the batter. Continue to fold gently until ingredients are just combined, taking care not to overmix the batter.
Divide batter evenly among the muffin cups, filling them to the top. Sprinkle a single layer of turbinado sugar over the surface of each muffin.
Bake for 20-25 minutes, rotating the pan after 10 minutes. The muffins are ready when the tops are firm and golden and a cake tester tests clean. Take care not to overcook.
Remove from the muffins from the oven and allow them to cool for a few minutes. Finish cooling them out of the pan on a cooling rack.
Eat them warm. With a little butter, of course.

Tags:

Contest Entries

Your Best Breakfast Baked Good

See what other Food52ers are saying.

vvvanessa
c2Ann
Angella
catmwright

Popular on Food52

11 Reviews

c2Ann July 24, 2021

Lovely, a nice balance of fruits and not too sweet.

Angella April 18, 2015

Despite my issues with being unable to read part of the recipe I found a way around that obstacle and them. I am so glad I did! The first effort involved dried cranberries, pumpkin seeds and raisins (what I had on hand). They rose beautifully and the flavor was not over powered by the banana. The second time I had blueberries and I have to say these are by far the best muffins I have ever made or tasted. They didn't rise as high but the texture and taste were even better. Reduced the sugar as I was making them with diabetics in mind and she can't not raving about them. Thanks so much so glad when I find a recipe that works just as it is!

vvvanessa April 19, 2015

Thanks, Angella! I'm so glad it worked out! The recipe works well with white whole wheat flour, too, if you want to fiber it up a little.

Angella April 10, 2015

Since saving this recipe it appears a photo has been added so because of that I am unable to see the complete recipe. Can something be done please. I would really like to make these muffins.

vvvanessa April 17, 2015

Hi, Angella! I'm not sure why you can't see the recipe. Maybe the editors and staff can help out here?

catmwright April 15, 2013

I'm curious about the butter and oil this recipe calls for. The directions only say to combine the oil with the other wet ingredients. And the combination of 3 tablespoons butter and 1/4 cup of oil seems like a lot of fat relative to the dry ingredients. Is it either or? Thanks!

vvvanessa April 15, 2013

The butter is for the muffin pans, which should be greased generously (step 1).

pghcooks December 5, 2011

I will never make muffins without buttermilk again. These rise above the usual muffin fare - they are light (thanks to the minimal final mix - although I whisked the heck out of the egg mixture) but rich with layers of flavor. I used almost 2 bananas and they still puffed up beautifully. Sweetened minimally - kind of elegant really. Thanks for a great recipe!

vvvanessa September 18, 2012

Thank you for the nice comments! I'm really glad they worked out so well for you.

inthebow May 23, 2011

These are wonderful! Not too sweet and great flavor.