Blueberry Banana Muffins (Printable)
Moist muffins studded with blueberries and banana — simple batter, quick bake, great for breakfast or snacks.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
06 - 2 large ripe bananas, mashed
07 - 2/3 cup granulated sugar
08 - 1/2 cup vegetable oil or melted butter
09 - 2 large eggs
10 - 1/4 cup milk
11 - 1 teaspoon pure vanilla extract
→ Add-Ins
12 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly distributed.
03 - In a large bowl, whisk the mashed bananas, sugar, vegetable oil or melted butter, eggs, milk, and vanilla extract until smooth and well combined.
04 - Pour the dry ingredient mixture into the wet ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
05 - Gently fold the blueberries into the batter using a spatula, taking care not to crush them or overwork the mixture.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The banana keeps these muffins moist for days, which means they actually taste better on day two if they last that long.
- Frozen blueberries work beautifully here, so you can make these any time of year without hunting down fresh fruit.
02 -
- Overmixing the batter produces tough, rubbery muffins with tunnels instead of a tender crumb, so stop stirring the moment the flour disappears.
- Tossing frozen blueberries in a teaspoon of flour before folding them in prevents them from sinking straight to the bottom during baking.
03 -
- If your bananas are not quite ripe enough, pop them in a 300F oven for 15 minutes until the skins blacken and the insides turn syrupy sweet.
- Fill any empty muffin cups halfway with water before baking to help the heat circulate evenly and prevent warping your tin.