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Easy Banana Blueberry Muffins

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Easy Banana Blueberry Muffins

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 1/2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1/2 cup unsalted butter, at room temperature
  6. 1/2 cup granulated sugar
  7. 2 large eggs
  8. 1 teaspoon pure vanilla extract
  9. 3 ripe bananas, mashed
  10. 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). This will ensure that your muffins bake evenly and rise properly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Gently fold in the fresh blueberries, being careful not to break them. This will ensure that the blueberries are evenly distributed throughout the batter.
  9. 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.
  10. 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.
  11. 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.
  12. 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

  1. 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.
  2. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so be gentle!
  3. 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.
  4. 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.
  5. 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.
  6. 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

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