Banana Blueberry Muffins
Full of sweet flavor that burst with the natural juices of banana & blueberry. It's perfect for breakfast or snack time.
Servings: 12 Muffins
Calories:
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.