Description
Delicious and moist Blueberry Banana Muffins made with ripe bananas and fresh or frozen blueberries. These muffins combine natural sweetness with a hint of cinnamon, perfect for breakfast or a snack.
Ingredients
Scale
Wet Ingredients
- 2 to 3 ripe bananas (mashed)
- 1 large egg
- 1/3 cup melted butter (or coconut oil)
- 1/2 cup brown sugar (packed)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Add-ins
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it well to prevent sticking.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add the egg, melted butter, brown sugar, and vanilla extract. Mix well until the mixture is glossy and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon to evenly distribute the ingredients.
- Mix Dry and Wet Ingredients: Gently fold the dry ingredients into the wet banana mixture until just combined. Be careful not to overmix, as this can make the muffins tough.
- Prepare Blueberries: Toss the blueberries with a teaspoon of flour to prevent them from sinking to the bottom, then gently fold them into the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Add Toppings (Optional): Optionally, top each muffin with extra blueberries or banana slices for a decorative touch and added flavor.
- Bake: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and improves texture.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- If using frozen blueberries, do not thaw before adding to the batter.
- Do not overmix the batter to keep muffins tender and fluffy.
- You can substitute melted butter with coconut oil for a dairy-free option.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
