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Banana Blueberry Muffins

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These Banana Blueberry Muffins are a delightful breakfast or snack option. Soft and moist, with a burst of blueberries in every bite, they’re packed with flavor and perfect for when you want something sweet but wholesome. Made with ripe bananas, they’re the perfect use for overripe fruit!

Ingredients

Scale

For the Muffins:

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 tsp ground cinnamon (optional)

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar

  • 1/2 cup unsalted butter, melted (or vegetable oil)

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 1/2 cups mashed ripe bananas (about 3 medium bananas)

  • 1/2 cup milk (or non-dairy milk)

  • 1 cup fresh or frozen blueberries

  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.

2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).

3. Combine Wet Ingredients:

In another large bowl, whisk together the granulated sugar, brown sugar, melted butter (or oil), eggs, vanilla extract, and mashed bananas until smooth. Add the milk and stir until fully combined.

4. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture. Stir until just combined — be careful not to overmix. The batter should be slightly lumpy.

5. Fold in Blueberries and Nuts:

Gently fold the blueberries and nuts (if using) into the batter. Be careful not to crush the blueberries.

6. Fill the Muffin Tin:

Spoon the batter evenly into the muffin cups, filling each about 3/4 full.

7. Bake the Muffins:

Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

8. Serve and Enjoy:

Serve warm or at room temperature, and enjoy the burst of flavor in every bite!

Serving Suggestions:

  • Serve with a dollop of Greek yogurt or a drizzle of honey

  • Pair with a hot cup of coffee or tea for a satisfying breakfast

  • Spread with nut butter for extra flavor and protein

Notes

Pro Tips:

  • Use very ripe bananas for maximum sweetness and flavor

  • If using frozen blueberries, don’t thaw them before folding them into the batter to prevent them from bleeding into the batter

  • Don’t overmix the batter, as this can make the muffins dense instead of fluffy

Common Mistakes to Avoid:

  • Overmixing the batter – can result in dense muffins

  • Underbaking – make sure to check for doneness with a toothpick

  • Not greasing the muffin tin properly – muffins may stick to the pan

Storage Instructions:

  • Store in an airtight container at room temperature for 2–3 days

  • For longer storage, refrigerate for up to a week

  • Freeze for up to 2 months. Thaw at room temperature or warm in the microwave for a few seconds.

 

Enjoy these Banana Blueberry Muffins — the perfect combination of fruity sweetness and soft, fluffy texture!

Find it online: https://bakesbliss.com/banana-blueberry-muffins/