Blueberry Banana Muffins (Printable)
Moist muffins bursting with blueberries and mashed banana—golden, tender, perfect for breakfast or a snack.
# What You 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 (if frozen, do not thaw)
# How To Cook:
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 ground cinnamon until evenly distributed.
03 - In a large bowl, whisk the mashed bananas, granulated 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 to a wire cooling rack to cool completely before serving.
# Expert Tips:
01 -
- The banana keeps these muffins moist for days, which means they actually taste better on day two when the flavors settle.
- Frozen blueberries work perfectly, so you can make these any time of year without hunting for fresh fruit.
- They come together in one bowl with zero fancy equipment, making them the most forgiving baking project you will attempt this week.
02 -
- Tossing the blueberries in a light dusting of flour before folding them in prevents them from sinking to the bottom during baking.
- The batter can be made the night before and kept covered in the fridge, then baked fresh in the morning for warm muffins with zero prep.
03 -
- Let your bananas reach peak ripeness on the counter, then peel and freeze them in a bag so you always have the perfect baking bananas ready whenever the mood strikes.
- Fill any empty muffin cups halfway with water before baking to help the tin heat evenly and prevent warping over time.