Banana-Blueberry Muffins Modified from EatingWell

I modified the Eating Well recipe which specified 1 1/4 cup whole wheat pastry flour and less banana and blueberries. I added the cinnamon sugar on top for a little extra treat. It still came out tender, moist and delicious.

• Ready In: 45 mins
• Serves: 18
• Yields: 18 muffins

Ingredients

• 3⁄4 cup buttermilk (I used 1 tablespoon vinegar and skim milk to make the rest of the 3/4 cup)
• 3⁄4 cup light brown sugar, packed
• 1⁄4 cup canola oil
• 2  large eggs
• 1  cup banana (mashed, I used 3 large yield a lot more than 1 cup)
• 2 1⁄4 cups white whole wheat flour (less 1 tablespoon)
• 1  tablespoon cornstarch
• 1 1⁄2 teaspoons baking powder
• 3⁄4 teaspoon ground cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 1 1⁄2 cups blueberries (more or less to taste)

• Topping

• 1⁄4 cup  coarse sugar (turbinado)
• 1  teaspoon cinnamon

Directions

1. Preheat oven to 400°F Coat 16 (1/2-cup) muffin cups with cooking spray or line with paper liners.
2. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.
3. Whisk flour, corn starch, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
4. Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups. (If you have extra empty muffin cups, fill them half way with water so they don't burn).
5. Mix coarse sugar and cinnamon and sprinkle on top of muffins.
6. Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.