Are you ready to indulge in a delightful treat that combines the sweetness of ripe bananas with the burst of fresh blueberries? Look no further than these Easy Banana Blueberry Muffins! Perfect for breakfast, a snack, or even a dessert, these muffins are not only delicious but also incredibly simple to make. With just 15 minutes of prep time and a heavenly aroma wafting through your kitchen in under 35 minutes, you'll be tempted to whip up a batch every week. Get ready to impress your family and friends with a muffin recipe that’s sure to become a favorite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: Makes 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 ripe bananas, mashed
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your muffins bake evenly and rise properly.
- Line a 12-cup muffin tin with paper liners or grease the cups with non-stick cooking spray. This will prevent the muffins from sticking to the pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will help to evenly distribute the leavening agents and ensure a light texture in your muffins.
- In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. This will help to incorporate air into the batter, making the muffins light and airy.
- Stir in the pure vanilla extract and the mashed ripe bananas until well combined. Make sure the bananas are well mashed to avoid large chunks in the batter.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in dense muffins.
- Gently fold in the fresh blueberries, being careful not to break them. This will ensure that the blueberries are evenly distributed throughout the batter.
- Using a scoop or spoon, divide the muffin batter evenly among the prepared muffin cups, filling each cup about 2/3 full. This allows room for the muffins to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them towards the end of the baking time to prevent overbaking.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely. This will help them maintain their texture and prevent them from becoming soggy.
- Enjoy your Easy Banana Blueberry Muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Tips
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle!
- Fresh Blueberries Matter: While frozen blueberries can work in a pinch, fresh blueberries provide a burst of flavor and a beautiful texture. If using frozen, toss them in a bit of flour to prevent them from sinking.
- Check for Doneness: Ovens can vary, so start checking your muffins a minute or two before the minimum baking time. A toothpick inserted into the center should come out clean or with just a few crumbs.
- Cool Properly: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and prevents sogginess.
- Storage Tips: Keep your muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. They make a great grab-and-go breakfast!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 60mg