The line between snack cake and muffin is one that is so fine that I choose not to walk it. The main difference here is that often with muffins you use the well method and add the wet ingredients to the dry whereas with this snack cake you do the opposite. Either way, these make a tasty treat. I think you could make these in a mini-loaf pan and have them come out nicely as well. They might even make a good gift.
Blueberry Banana Snack Cakes
1 1/4 cups sugar
2/3 cup butter, melted
1/4 cup buttermilk
1 tsp. vanilla
2 cups ripe bananas, mashed (about 3 medium bananas)
2 cups all-purpose flour
3/4 tsp. baking soda
1/8 tsp. salt
1 cup fresh or frozen blueberries
1- Preheat oven to 350. Line muffin pan with paper cup liners.
2- In large mixer bowl, combine sugar, butter, buttermilk, eggs and vanilla. Beat at medium speed until creamy. Add bananas and beat until well mixed. Add flour, baking soda and salt. Beat at low speed until moistened (do not overmix at this point or snack cakes will get tough). By hand, stir/fold in the blueberries.
3- Spoon batter into paper-lined cups to about 2/3 to 3/4 full. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from pan and let cool. Just before serving, sprinkle cakes with powdered sugar (this is optional if you want to keep them less messy).