Banana Blueberry Muffins Recipe

There’s something truly magical about the moment when your kitchen fills with the comforting aroma of freshly baked banana-blueberry muffins, and as you take that first sweet bite, everything else just melts away—trust me, these little gems are your new go-to feel-good treat!

I adore the delightful marriage of juicy blueberries and ripe bananas in my Banana Blueberry Muffins. With all the wholesome goodness of basic muffin ingredients—like all-purpose flour, a touch of cinnamon, and both granulated and light brown sugars for sweetness—these muffins are a real treat.

And when you consider the natural sweetness of bananas and the healthy dose of antioxidants in the blueberries, you have to admit that they are a fairly nutritious and delicious breakfast or snack option.

Ingredients

• Bananas: Rich in potassium, they add natural sweetness.
• Blueberries: Packed with antioxidants and vitamin C, they’re juicy and flavorful.
• All-purpose flour: Provides structure, a source of carbohydrates.
• Granulated sugar: Adds sweetness and caramelization to the muffins.
• Yogurt: Keeps muffins moist, provides protein and probiotics.
• Cinnamon: Adds warmth and a hint of spice.

Ingredient Quantities

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted and cooled
• 1/4 cup plain yogurt
• 1 large egg
• 1 teaspoon vanilla extract
• 2 medium ripe bananas, mashed
• 1 cup fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for coating blueberries)

How to Make this

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) and prepare a muffin tin with paper liners or a light coat of grease in the cups.

2. In a big bowl, mix the flour, white sugar, brown sugar, baking soda, baking powder, salt, and cinnamon until they are all together.

3. In another mixing bowl, combine the melted butter, the yogurt, the egg, and the vanilla extract. Ensure that these ingredients are mixed until they form a smooth mixture.

4. Combine the wet ingredients and the mashed bananas, stirring until fully incorporated. Part 3: Combine the Ingredients.

5. Add the wet ingredients to the dry ingredients and fold them together until they are barely mixed. Do not overmix.

6. In a tiny dish, throw the blueberries with 1 tablespoon of flour to confer them a delicate coating.

7. Carefully mix the blueberries covered in flour into the muffin batter so that they are evenly spaced and not clumped together.

8. Evenly divide the batter between the muffin cups you’ve prepared, and fill each cup to about 3/4 full.

9. Place in the preheated oven and set a timer for 18 to 22 minutes. When the timer goes off, check the muffins for doneness by poking one in the middle with a toothpick. If the toothpick comes out clean, the muffins are done. If any batter sticks to the toothpick, return the muffins to the oven for up to 5 more minutes.

10. Let the muffins cool in the tin for 5 minutes, and then move them to a wire rack to cool completely. Enjoy your Banana-Blueberry Muffins!

Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners (optional)
4. Large mixing bowl
5. Medium mixing bowl
6. Small bowl
7. Measuring cups
8. Measuring spoons
9. Whisk
10. Spatula or wooden spoon
11. Spoon or ice cream scoop (for filling muffin cups)
12. Toothpick (for checking doneness)
13. Wire rack

FAQ

• Q: Can I use whole wheat flour instead of all-purpose flour?A: Yes, a substitute can be made with whole wheat flour for a healthier option, but the texture may be slightly denser.
• Q: Can I use frozen bananas?For this recipe, using fresh bananas is best; if you must use frozen, ensure that they are completely thawed and that excess water is drained.
• Q: How do I prevent the blueberries from sinking?A: Before folding the blueberries into the batter, coat them in a tablespoon of flour. This may help prevent the blueberries from sinking.
• Q: Can I add nuts or other fruits?A: Certainly! For added flavor and texture, chopped nuts, like walnuts or pecans, or other fruits, such as raspberries, can be mixed in.
• Q: How long will these muffins stay fresh?The muffins will remain fresh and tasty for 2 days at room temperature or last for 5 days in the fridge; all you need to do to achieve this is keep them in an airtight container.
• Q: Can I freeze these muffins?A: Yes, these muffins freeze excellently. Store them in a bag or container that is safe for the freezer for up to 3 months. You can allow them to thaw and come to room temperature before enjoying. They retain their deliciousness whether eaten warm or at room temperature!
• Q: Can I use gluten-free flour?A: Replacing with an all-purpose gluten-free flour blend should work, though the texture might vary a bit. To get the best results, make sure that the blend contains xanthan gum.

Banana Blueberry Muffins Recipe Substitutions and Variations

Gluten-free muffins? Substitute 1:1 with gluten-free flour blend.
Granulated sugar. Can be substituted with the same amount of coconut sugar for a sweetener that is much more natural.
Use dark brown sugar for a richer flavor of molasses.
Coconut oil is an excellent substitute for unsalted butter. For a dairy-free option, use an equal amount of coconut oil in place of butter.
Muffins: Greek yogurt or sour cream can be used as alternatives, maintaining moisture in the muffins.

Use the item in this list:
– Muffins
To make yogurt or sour cream:
1. Mix well.
2. Maintain moisture in the muffins.

Pro Tips

1. Room Temperature Ingredients: Ensure that the yogurt, egg, and bananas are at room temperature before mixing. This helps create a smoother batter and allows the ingredients to combine more effectively, resulting in a better texture for the muffins.