Blueberry Banana Muffins

Isha Joe

Blueberry Banana Muffins

These blueberry banana muffins are bakery-quality treats with a soft, moist crumb loaded with juicy blueberries and finished with a golden, lightly domed top. They are easy to make in under and hour and have become family favorites! Makes 12 muffins.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 muffins

Course: Bread, Breakfast, Dessert

Cuisine: American

Calories: 218

Ingredients Method Notes

Ingredients

1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs, room temp, lightly beaten
1 cup mashed banana, from 3 medium or 2 large very ripe bananas
1 tsp vanilla extract
1 cups all-purpose flour, measured correctly
1 3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups fresh or frozen blueberries, don’t thaw if frozen
1 tbsp flour, to toss blueberries

Optional for topping:

1-2 tbsp coarse sugar, optional

Method

Prep– Preheat oven to 425°F and line a 12-count muffin tin with paper liners.
Cream Butter & Sugar – In a mixing bowl cream together 1/2 cup butter and 2/3 cup sugar with an electric mixer. Add 2 eggs and mix until combined.
Add Bananas & Vanilla – Stir in 1 cup mashed bananas and 1 tsp vanilla until blended.
Mix Dry Ingredients – In a separate bowl, whisk together 1 3/4 cup flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Add dry ingredients to the batter and mix just until moistened. Do not overmix.
Add Blueberries – Toss blueberries with 1 Tbsp flour, then gently fold into the batter.
Fill & Top -Divide batter evenly into the muffin tin, filling almost to the top. A trigger-release ice cream scoop helps with portioning. Sprinkle tops lightly with coarse sugar.
Bake – Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (without opening the oven) and bake another 18-22 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.

Notes

Storing Muffins:

To Store: Let the muffins cool completely before storing. Cover and keep at room temperature for up to 3 days, or transfer to an airtight container and refrigerate for up to 4 days.
To Freeze: Once muffins are completely cool, place them in a freezer-safe airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
To Serve Warm: Remove the wrapper and warm thawed muffins in the air fryer, toaster oven, or oven for 3–5 minutes, or until warmed through.