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.
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 3/4 cups all-purpose flour, measured correctly
- 1 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 Tbsp coarse sugar, optional
Instructions
- 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 sugar and add reserved blueberries.
- 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.
Nutrition Facts
Blueberry Banana Muffins
Amount per Serving
Calories
218
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
48
mg
16
%
Sodium
201
mg
9
%
Potassium
132
mg
4
%
Carbohydrates
33
g
11
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
3
g
6
%
Vitamin A
298
IU
6
%
Vitamin C
3
mg
4
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
