Description
This simple banana blueberry muffin recipe transforms overripe bananas into a batch of the most delicious, fluffy, and moist banana blueberry muffins. They are incredibly moist, perfectly sweet, and so simple to whip up that they’ve become a breakfast staple.
Ingredients
1 1/2 cups All-Purpose Flour
3/4 cup Granulated Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Ground Cinnamo
3medium Very Ripe Bananas
1 Large Egg
1/3 cup Unsalted Butter, melted and slightly cooled
1 tsp Vanilla Extract
1 cup Blueberries, fresh or froze
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease it with butter or non-stick spray
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamo
- In a separate medium-sized bowl, mash the ripe bananas thoroughly with a fork. Add the lightly beaten egg, melted butter, and vanilla extract to the mashed bananas and stir until well combined
- Pour the wet banana mixture into the bowl with the dry ingredients. Gently fold the ingredients together using a spatula until just combined. Do not overmix; a few streaks of flour are okay
- Gently fold the fresh or frozen blueberries into the muffin batter. If using frozen blueberries, add them directly from the freezer
- Evenly divide the batter among the 12 prepared muffin cups, filling each about two-thirds full
- Bake for 20 to 25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean or with a few moist crumbs
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely
Notes
Use Very Ripe Bananas: The darker and more speckled the banana peel, the sweeter and more flavorful your muffins will be.
Don’t Overmix the Batter: Mix the wet and dry ingredients only until they are just combined to avoid tough, rubbery muffins.
Coat Blueberries in Flour: To prevent blueberries from sinking, toss them in a tablespoon of flour from your measured dry ingredients before folding them into the batter.
Use Room Temperature Ingredients: For a more uniform batter and a better rise, use ingredients that are at room temperature, especially the egg.
Initial High-Heat Blast: For a professional bakery-style dome, start baking at 425°F (220°C) for the first 5 minutes, then reduce the temperature to 375°F (190°C) for the remainder of the baking time without opening the oven door.
Variations: Add 1/2 cup of chopped nuts (walnuts or pecans) or chocolate chips. For a zesty twist, add 1 teaspoon of lemon zest to the wet ingredients.
Storage: Store cooled muffins in an airtight container lined with a paper towel at room temperature for up to 3 days. They also freeze well for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 195 kcal
- Sugar: 17g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 22 mg