Banana Blueberry Muffins
Deliciously moist and tender muffins made with ripe bananas and blueberries, perfect for breakfast or a snack.
Ingredients
Main Ingredients
- 2 ripe bananas 2 ripe bananas, mashed Very ripe for sweetness.
- 1 cup 1 cup blueberries (fresh or frozen) Use fresh or frozen blueberries.
- 1 cup 1 cup all-purpose flour
- 1/2 cup 1/2 cup sugar Can be substituted with brown sugar.
- 1/4 cup 1/4 cup unsalted butter, melted Melt gently.
- 1 large egg 1 egg
- 1 teaspoon 1 teaspoon baking powder
- 1/2 teaspoon 1/2 teaspoon baking soda
- 1/4 teaspoon 1/4 teaspoon salt
- 1 teaspoon 1 teaspoon vanilla extract
- 1/2 teaspoon 1/2 teaspoon cinnamon (optional) Adds extra flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the mashed bananas and melted butter until well combined.
- Stir in the sugar, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Do not stand over the oven and keep small adjustments handy for batter consistency. Remember: blueberries like being folded, not bullied.