Rich moist muffins that are filled with juicy bites of delicious banana & blueberries are subtly elegant and absolutely intoxicating. Full of sweet flavor that burst with the natural juices of banana & blueberry take snack time to a happy place. Everyone in the house will meet you at the table when baking these wonderful muffins. My family absolutely loves this recipe and we are sure your will too.Watch the video and follow the instructions below to have this warm muffins today.
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Perfect for breakfast or snack time.
Smash the ripe bananas using a fork or potato masher.
Add brown sugar, eggs, vanilla extract and mix. Add melted butter and mix.
In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Combine wet and dry ingredients together. Mix until well combined.
Add 1 cup of blueberries (if using frozen blueberries: do not let thaw, mix in while still frozen) then gently fold the batter with spatula until evenly distributed throughout the batter (do not over mix or use a mixer on this step, be gentle).
Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops).
Sprinkle ½ cup of blueberries on top of the batter.
Bake for 25-28 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.
Can be kept up to a week. Serve & Enjoy!
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Banana Blueberry Muffins
Equipment
- Muffin Tins
Ingredients
- 3 large ripe bananas
- 1 ½ cup (divided) fresh or frozen blueberries
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar
- ½ cup unsalted butter melted
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- 2 large eggs room temperature
Instructions
- Preheat the oven to 375°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
- Smash the ripe bananas using a fork or potato masher. Add brown sugar, eggs, vanilla extract and mix. Add melted butter and mix.
- In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
- Combine wet and dry ingredients together. Mix until well combined. Add 1 cup of blueberries (if using frozen blueberries: do not let thaw, mix in while still frozen) then gently fold the batter with spatula until evenly distributed throughout the batter (do not over mix or use a mixer on this step, be gentle).
- Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Sprinkle ½ cup of blueberries on top of the batter.
- Bake for 25-28 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.
Can be kept up to a week. Serve & Enjoy!
Video
Muffin Recipes
Breakfast Recipes
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