Blueberry Banana Muffins (Print View)
Moist muffins packed with mashed banana and bursts of fresh blueberries - ready in about 37 minutes.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ teaspoon ground cinnamon
→ Wet Ingredients
06 - 2 large ripe bananas, mashed
07 - ⅔ cup granulated sugar
08 - ½ cup vegetable oil or melted butter
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - ½ cup whole milk or milk alternative
→ Add-Ins
12 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
# How-To Steps:
01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease each cup with oil.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly distributed.
03 - In a separate bowl, mash the bananas until smooth. Add the sugar, oil, eggs, vanilla extract, and milk, then whisk until fully combined.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—do not overmix, as this can make the muffins tough.
05 - Gently fold the blueberries into the batter using a spatula, taking care not to crush them or overwork the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
07 - Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
# Expert Hints:
01 -
- The banana keeps every muffin incredibly moist for days, which means they actually taste better on day two.
- Frozen blueberries work beautifully here, so you can make these year round without hunting for fresh fruit.
02 -
- Overmixing the batter is the fastest way to get tough, rubbery muffins, so stop stirring while it still looks slightly messy.
- Tossing frozen blueberries in a pinch of flour before folding them in keeps them from sinking to the bottom during baking.
03 -
- Use bananas that are so ripe you would normally throw them away, because that is when their sweetness and moisture peak.
- If your batter looks a little thick and stubborn, add another tablespoon of milk rather than stirring harder.