Description
These Blueberry Banana Muffins are a moist and flavorful treat perfect for breakfast or a snack. Made with ripe bananas and bursting with juicy blueberries, these muffins combine the natural sweetness of fruit with a tender crumb. The easy-to-follow recipe includes a simple creaming method and a unique baking technique to achieve a golden top and soft interior.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature, lightly beaten
- 1 cup mashed banana (from 3 medium or 2 large very ripe bananas)
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour, measured correctly
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1 Tbsp flour (to toss blueberries)
Optional Topping
- 1–2 Tbsp coarse sugar (optional for sprinkling on top)
Instructions
- Prep: Preheat your oven to 425°F (220°C). Line a 12-count muffin tin with paper liners to prepare for baking.
- Cream Butter & Sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the lightly beaten eggs and mix until fully combined.
- Add Bananas & Vanilla: Stir in the mashed bananas and vanilla extract until the batter is well blended and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add these dry ingredients to the wet batter and gently mix until just moistened. Avoid overmixing to keep the muffins tender.
- Add Blueberries: Toss the blueberries with the tablespoon of flour to prevent them from sinking. Gently fold the blueberries into the batter to evenly distribute them.
- Fill & Top: Evenly divide the batter into the prepared muffin cups, filling them almost to the top. Using a trigger-release ice cream scoop can help with portioning. Sprinkle the muffin tops lightly with coarse sugar and add a few reserved blueberries on top if desired.
- Bake: Bake the muffins at 425°F for 5 minutes to get a good rise, then reduce the oven temperature to 350°F without opening the oven. Continue baking for 18-22 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Do not thaw frozen blueberries before adding to prevent the batter from becoming too runny.
- Do not overmix the batter to avoid dense muffins.
- Using very ripe bananas enhances the natural sweetness and flavor.
- A trigger-release ice cream scoop helps in portioning equal muffin sizes.
Keywords: blueberry banana muffins, banana muffins, blueberry muffins, easy muffin recipe, breakfast muffins, baking muffins