banana blueberry muffin recipe
The Best banana blueberry muffin recipe
Banana Blueberry Muffins
A moist, flavorful muffin packed with ripe bananas and sweet blueberries, perfect for breakfast or a snack. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tbsp granulated sugar
👨🍳Directions
-
1
Preheat oven to 375°F. Line a muffin tin with paper liners or lightly grease. -
2
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla. -
3
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. -
4
Gently fold in the blueberries and any remaining sugar for the topping. -
5
Fill muffin cups two-thirds full with the batter. Sprinkle blueberries and a pinch of sugar on top of each muffin. -
6
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
🔧Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Muffin tin
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Banana Blueberry Muffins Works
❓ Frequently Asked Questions About Banana Blueberry Muffins
How do I adjust the batter thickness for different muffin sizes?
Yes, you can use a standard muffin tin (about 1-inch diameter cups) for this recipe, but if you prefer larger muffins, reduce the batter by about one-third. For smaller muffins, you may need to add a little more flour or let the batter rest for 10 minutes before pouring it into the pan. The batter is thick enough to hold its shape, so it won’t overflow if you use a standard tin.
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Can I substitute fresh blueberries for frozen ones?
Absolutely! Use frozen blueberries, but rinse them first to remove any excess ice or liquid. Thaw them under cold water or in the microwave for 10–15 seconds before folding them into the batter. Frozen blueberries work just as well as fresh ones and add a slightly different texture.
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What if I don’t have a muffin tin?
No muffin tin? No problem! You can bake these in a greased 9-inch round cake pan, using a spoon to scoop batter into 1-inch-high rounds. Or try mini muffin tins if you have them—just adjust the batter slightly if needed to fill them fully. The muffins will be slightly denser but still delicious.
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How can I ensure the muffins stay moist longer?
To keep muffins soft, store them in an airtight container at room temperature for up to 2 days. For longer freshness, freeze them after cooling completely. To reheat, place a muffin in a microwave-safe dish with a splash of water for 20–30 seconds or toast them in a preheated oven at 300°F (150°C) for 3–5 minutes.
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What if I don’t have a stand mixer?
You can mix this batter by hand with a whisk or a large fork. Combine the wet ingredients first, then fold in the dry ingredients and blueberries gently until just combined—no need to overmix. The texture will be slightly denser, but the muffins will still be tasty.
