Blueberry Banana Muffins

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Moist and fluffy, these homemade muffins combine the natural sweetness of ripe bananas with the juicy pop of fresh blueberries. These muffins are perfect for breakfast, snacking, or a lunchbox treat.

I have been on a huge muffin kick the last few weeks.  Muffins are easy to make and easy to eat on the go.  They are perfect so they are perfect now  now that I’m back in school and have to leave early for work.

In the spring I love Rhubarb Crumble muffins whenever I can get rhubarb. For a sweet and savory option Kumquat Carrot Muffins have an interesting flavor profile. I’m always trying variations on banana muffins and Biscoff Banana Chocolate Chip Muffins are so good!

Speaking of banana muffins, I had a bunch of ripe bananas in the fruit bowl and wanted to make muffins. I didn’t want plain banana muffins so I grabbed a pint of blueberries out of the refrigerator to go along with them.

It’s important to have very ripe bananas.  If you don’t have already ripe bananas there are several ways you can ripen bananas quickly.

How do you ripen bananas?

If you don’t have ripened bananas you can speed up the process. Place bananas in a paper bag with an already ripened banana or an apple and fold down the opening of the bag to close the fruits in together. Your bananas will ripe n in a day or two.

If you need the bananas the same day then place unpeeled bananas on a foil lined baking sheet Bake at 300 degrees for 15-20 minutes and your bananas will be ripe.

While blueberries pair really well with the bananas in this recipe you can make the recipe with just bananas.  I’d add in a half cup of nuts as well if you are just using the bananas.

Can I add other fruits?

You can add half a cup of apples, raspberries, blackberries, or chopped strawberries in place of the blueberries in this recipe.  You could even add chopped cherries to the mix!

These muffins are made with a lot of common pantry ingredients.  If you don’t have bananas you could use zucchini in place of the bananas.  You can use any of the other fruit substitutions in place of the blueberries.  They are a super versatile muffin.

Ingredients:

• salted butter (or unsalted if you prefer)
• granulated sugar
• egg
• vanilla extract
• all purpose flour (or half all purpose, half whole wheat)
• baking soda
• baking powder
• ripe bananas (make sure they are very ripe-see tips above to ripen quickly)
• fresh blueberries

To make the muffins spray a muffin tin with cooking spray or line it with cupcake liners.  Preheat the oven to 375 degrees.

In a large bowl cream together the butter, and sugar.  Add in the egg and vanilla and mix well.  In a medium bowl combine the flour, baking soda, and baking powder.  Add the flour mixture to the butter mixture and mix well.  Add the mashed bananas and mix well. Gently fold in the blueberries.

Using a 1/4 cup cookie scoop, add batter to each of 12 muffin cups.  If you don’t have a large cookie scoop fill the muffin cups 3/4 of the way full. Bake for 20-23 minutes.  Remove from oven and cool on a wire rack.

I loved the flavor of these muffins!   I really enjoy the sweet flavor of banana muffins but the juicy blueberries added an additional layer of flavor to them.

Can I add other ingredients to these muffins?

Yes!   Feel free to add a half cup of walnuts, pecans, or almonds to the muffins.  You can also add in a half cup of oats for a chewier texture.   Want more spice?   Try a teaspoon of ginger, cinnamon, or allspice!

These muffins are great on their own but they are also tasty with butter or a berry flavored jam.  Enjoy them for breakfast, in a lunchbox, or even as an afternoon snack.

How do you store these muffins?

Store the muffins in an air tight container for up to 5 days.  You can also wrap the muffins in plastic wrap and then place them in a freezer bag and freeze for up to 6 months. 

Banana Blueberry Muffins

Fluffy banana muffins are studded with sweet, juicy blueberries.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 muffins

Author: Hezzi-D

Equipment

• 1 Mixing Bowl
• 1 muffin tin
• 1 Large cookie scoop
• 1 Wire Cooling Rack

Ingredients

• 1/3 cup salted butter melted and cooled
• 3/4 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/2 cup all purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 2 large bananas mashed
• 1 cup fresh blueberries

Instructions

• Preheat the oven to 375 degrees. Line a muffin tin with cupcake liners and set aside.
• In a large bowl cream together the butter and sugar.
• Add in the eggs and vanilla and mix well.
• In a medium bowl combine the flour, baking powder, and baking soda.
• Add the flour mixture to the butter mixture and mix well to combine.
• Stir in the mashed bananas and mix well.
• Gently fold in the blueberries so that they do not get smashed.
• Using a large cookie scoop (1/4 cup), fill each of the muffin cups 3/4 of the way full.
• Bake for 20-23 minutes or until the tops are golden brown.
• Remove from the oven and cool completely on a wire cooling rack.

Notes

Recipe adapted from 30 Days