Description
Warm banana blueberry muffins bring pure comfort straight from your home kitchen, packed with juicy blueberries and ripe bananas that make breakfast feel like a sweet morning hug. Whip these up in minutes and watch your family smile with pure delight.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup fresh blueberries
- 2 ripe bananas, mashed
Supporting Ingredients:
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Optional Topping:
- Brown sugar or turbinado, for sprinkling
Instructions
- Preheat your oven to 375°F and arrange paper liners inside a 12-cup muffin tin.
- Mash 2 ripe bananas completely in a large mixing bowl until smooth and creamy.
- Whisk ½ cup granulated sugar, ½ cup melted butter, 1 egg, and 1 teaspoon vanilla extract into the mashed bananas until thoroughly blended.
- In a separate bowl, combine 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon cinnamon.
- Gradually pour dry ingredients into banana mixture, stirring gently until ingredients are just incorporated.
- Carefully fold 1 cup fresh blueberries into the batter, ensuring even distribution.
- Scoop batter into muffin cups, filling each approximately three-quarters full.
- Optionally sprinkle a pinch of brown sugar across the top of each unbaked muffin.
- Bake for 18-20 minutes at 375°F until a toothpick inserted in the center emerges clean.
- Allow muffins to rest in the tin for 5 minutes before transferring to a wire rack for complete cooling.
Notes
- Overmixing the batter can make your muffins tough, so stir gently until the ingredients are just combined.
- Frozen blueberries work great in this recipe, but don’t thaw them before adding to prevent color bleeding.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend and check for a slightly shorter baking time.
- Ripe bananas are key to getting the best natural sweetness and moisture in these muffins, so use bananas with plenty of brown spots.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 167 kcal
- Sugar: 11 g
- Sodium: 116 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 27 mg