Blueberry Banana Muffins
Ripe bananas and juicy blueberries come together in these melt in your mouth Blueberry Banana Muffins. This is a tried and true recipe that gives incredible results.
Equipment
- Muffin Pan
Ingredients
- 3 medium to large very ripe bananas
- 1/2 cup unsalted butter (melted and cooled)
- 3/4 cup packed light or dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs (lightly beaten)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups blueberries* (fresh or frozen**)
Optional Topping
- 1/4 cup sugar
- 1 tablespoon all purpose flour
- 1/4 teaspoon ground cinnamon
- 2 teaspoons melted butter
Instructions
- Preheat oven to 400 degrees F.
- Prepare a muffin pan with 12 muffin liners.
- In a large bowl, mash bananas until only small chunks remain. Add in melted (and cooled) butter and brown sugar and stir until well combined. Stir in beaten eggs and vanilla and stir until combined.
- In a separate bowl combine flour, baking soda, baking powder, cinnamon and salt. Stir to combine.
- Combine wet and dry mixture until just combined. Do not over-mix. Fold in blueberries, taking care to be gentle and not over mix, just enough that they are combined with the batter.
- Divide batter between 12 muffin cups.
- If adding optional topping, combine all topping ingredients in a small bowl then sprinkle over the muffin cups, dropping onto the batter.
- Place in oven and immediately reduce the oven temperature to 350 degrees F.
- Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown. Remove from oven and allow to cool for five minutes. Remove muffins from pan and serve.
Video
Notes
*If using fresh blueberries, toss blueberries in a bit of flour before adding to the batter. This will help prevent them from sinking to the bottom.
**If using frozen blueberries, I recommend washing them prior to use, otherwise muffins will likely turn purple. It won't hurt them, it's just an appearance issue. Also using frozen blueberries can increase the bake time a few minutes.
Storage: Store covered for 2-3 days at room temperature, or store covered in the fridge for up to a week. Muffins can be frozen for up to six months.
Nutrition
Calories: 250kcalCarbohydrates: 40gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 49mgSodium: 210mgPotassium: 186mgFiber: 2gSugar: 23gVitamin A: 326IUVitamin C: 4mgCalcium: 32mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.