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Banana Blueberry Muffins

Irresistibly Moist Banana Blueberry Muffins for Cozy Mornings

These Banana Blueberry Muffins are delightfully moist and perfect for breakfast, filled with ripe bananas and juicy blueberries.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Try whole wheat flour for a health boost.
  • 3/4 cup granulated sugar You can use brown sugar for a richer taste.
  • 1/2 cup unsalted butter, melted Coconut oil works well for a dairy-free option.
  • 2 large ripe bananas, mashed Ensure your bananas are very ripe for maximum sweetness.
  • 1 cup fresh blueberries Frozen blueberries are fine, just be aware they can bleed a bit.
  • 1 large egg A flax egg can be a great vegan substitute.
  • 1/2 cup milk Use almond milk for a lactose-free choice.
  • 1 tbsp baking powder Ensure proper rise.
  • 1/2 tsp baking soda Ensure proper rise.
  • 1/2 tsp salt Enhances overall flavors.
  • 1 tsp vanilla extract Opt for pure vanilla extract for the best results.

Equipment

  • Oven
  • muffin tin
  • Mixing Bowls
  • whisk
  • Spatula
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mash your ripe bananas until smooth, then add the granulated sugar, melted unsalted butter, large egg, milk, and vanilla extract, mixing until smooth.
  4. Pour the wet mixture into the bowl of dry ingredients and gently fold them together until just combined.
  5. Gently fold in the fresh blueberries until evenly distributed throughout the batter.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick comes out clean.
  8. Remove from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 250IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored at room temperature for 2-3 days, in the fridge for up to a week, or frozen for up to 3 months. Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for about 10 minutes.

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