Description
These Blueberry Banana Muffins are moist, flavorful, and perfect for a quick breakfast or snack. Made with ripe bananas and fresh or frozen blueberries, combined with a tender crumb and a lightly sweetened top, these muffins offer a delightful balance of sweetness and fruitiness. The recipe uses a two-stage baking process to create a golden crust while keeping the inside soft and fluffy.
Ingredients
Scale
Wet 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
Dry Ingredients
- 1 3/4 cups all-purpose flour, measured correctly
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Fruit
- 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
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 eggs and mix until fully combined.
- Add Bananas & Vanilla: Stir in the mashed bananas and vanilla extract until the batter is smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Add these dry ingredients to the wet banana mixture and gently mix just until moistened. Avoid overmixing to keep the muffins tender.
- Add Blueberries: Toss the blueberries with a tablespoon of flour to prevent them from sinking. Then, gently fold the blueberries into the batter, ensuring even distribution without breaking the berries.
- Fill & Top: Divide the batter evenly into the prepared muffin tins, filling each cup almost to the top. Using a trigger-release ice cream scoop can help portion the batter evenly. If desired, sprinkle the tops lightly with coarse sugar and add a few reserved blueberries on top for an attractive finish.
- Bake: Place the muffin tin in the oven and bake at 425°F for 5 minutes to initiate a rise and crust formation. Without opening the oven door, reduce the temperature to 350°F and continue baking for 18-22 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely to room temperature.
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 3 months; thaw before serving.
- Banana Ripeness: Use very ripe bananas with brown spots for the best sweetness and flavor.
- Blueberries: If using frozen blueberries, do not thaw to avoid excess moisture in the batter.
- Baking Tip: Avoid overmixing the batter to keep muffins light and tender.
- Serving: These muffins are great warm with butter or plain as a quick breakfast or snack.
Keywords: blueberry banana muffins, breakfast muffins, easy muffin recipe, fruit muffins, homemade muffins, quick breakfast