Perfect Banana Blueberry Muffins
These homemade banana blueberry muffins are moist, flavorful, and packed with the natural sweetness of ripe bananas and the tang of fresh blueberries. They’re perfect for breakfast, snacks, or meal prep, providing a wholesome start to your day.
Equipment
- 12 Muffin pan
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Paper liners optional
- Wire rack
Ingredients
Dry Ingredients
- ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- A pinch of salt
Wet Ingredients
- 20 ripe bananas mashed
- ½ cup packed brown sugar
- ⅓ cup melted butter
- 1 egg
- 1 tsp vanilla extract
Fruits
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk until well mixed.
- In a separate bowl, mash the bananas until smooth. Add brown sugar, melted butter, egg, and vanilla extract. Mix well until fully combined.
- Gently fold the dry ingredients into the wet mixture. Mix just until combined; avoid overmixing.
- Fold in the blueberries gently, ensuring they’re evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
Tips & Variations
- Almond Flour Option: Substitute 1/4 cup almond flour for every 1 cup of all-purpose flour for a nutty flavor. You may need to add an extra egg for better texture.
- Additional Mix-Ins: Try adding lemon zest, chopped nuts, or a streusel topping for added crunch and flavor.
- Mini Muffins: Use a mini muffin tin for bite-sized treats. Adjust baking time to 12-15 minutes.
Storage & Reheating
- Room Temperature: Store muffins in an airtight container for up to 3 days.
- Refrigerator: Keep in a sealed container for up to a week.
- Freezer: Wrap individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and warm in the microwave for 20-30 seconds before serving.