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Moist and delicious with juicy berry tidbits in each bite, these banana blueberry muffins are one of my favorite summer breakfast recipes. One bite, and you’ll know exactly why.
Blueberry Banana Muffins
These banana blueberry muffins have all the deliciousness of my epic blueberry bread with the convenience of single servings. It's an easy recipe that comes together in a bowl and it's better than any one from the box.
When I need high-protein muffins, I make my blueberry cottage cheese muffin recipe. Otherwise, this recipe is a keeper for indulging myself and the kids after school or on weekends.
Ingredients
To make these muffins, use ripe bananas: the riper the bananas, the sweeter and moister the muffins will be. Then, you’ll need egg, a little sugar, butter, flour, baking soda and baking powder to help the batter rise, salt, and fresh or frozen blueberries. If you prefer a low-carb version or need a dairy-free recipe, try these blueberry coconut flour muffins.
How to Make Banana Blueberry Muffins
Check out the easy steps to make these banana blueberry muffins:
- Prep the oven and the bananas.
While the oven preheats, grease or line a muffin pan. Then, mash the bananas until they have a puree-like texture. - Make the batter.
Whisk the mashed bananas with the egg. Then, add sugar and butter, and mix. In another bowl, combine flour, baking soda, baking powder, and salt. Finally, combine both and fold the blueberries gently. - Fill and bake.
Fill the muffin pan and bake the muffins until the tops are golden and a toothpick inserted in the middle comes out clean. Allow them to cool down for a few minutes before serving.
Tips and Tricks for the Perfect Muffin
With the following baking tips and tricks, you’ll make sure these banana blueberry muffins turn out perfect every time:
Ingredients at room temperature yield an even and smooth batter that makes muffins soft and airy. This doesn’t apply to frozen blueberries; you can add them frozen.
Instead of packing flour into your measuring cup, use a spoon to fill the measuring cup, so you don’t end up with overly dense muffins. Here, you can find more tips for measuring baking ingredients and watch how to do it. This applies to more than just muffins! Use this tip for cakes, breads, and pancakes to get a fluffier result.
Overmixing the batter also dries out the muffins, so mix and fold until just combined. You want a thick batter that can only be transferred to the muffin pan using a spoon.
For moist banana blueberry muffins, check doneness after 20 minutes of cooking. The muffins are ready when the tops are golden and a toothpick inserted in the middle comes out clean or with just a few crumbs.
More Easy Muffin Recipes
If you love finding fruit in your muffins, I’ve got you covered with more must-try recipes, such as these pear muffins with cinnamon crumble, these strawberry muffins with frozen strawberries, and these coffee cake muffins.
Banana Blueberry Muffin
Ingredients
- 3 large ripe bananas, mashed
- 1 egg
- ¾ cup sugar
- ⅓ cup butter, melted
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup blueberries
Instructions
Prep:
- Preheat the oven to 375F with the top rack in the middle of the oven. Grease or line a 12-muffin pan.
- Mash the bananas on a plate or in a zip bag until they have a puree-like texture. Transfer them into a large mixing bowl.
Make the batter:
- To the large bowl with the mashed bananas add the egg. With a fork, break up the egg and whisk it in to the bananas. Add the granulated sugar and melted butter and mix to combine.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. I like to do this separately so all the muffins rise evenly.
- Add the dry mixture to the large bowl and mix until well combined. Gently fold the blueberries into the batter.
- Distribute the banana blueberry muffin batter into the prepared muffin pan.
Bake:
- Bake in the preheated oven for 20-22 minutes, until the tops are golden and a toothpick inserted in the middle comes out clean.
- Remove the muffins from the oven and let them cool down for a few minutes before removing them from the muffin pan.
Storage:
- Store in an airtight container on the counter for 1 day, in the refrigerator for up to 4 days, and in the freezer for up to 3 months.
Jasmine says
My family absoultely LVOED these banana blueberry muffins. They were so moist and flavorful! Definitely making again.