Blueberry Banana Muffins are so delicious and easy to make. Made with a few pantry ingredients, they are so moist and bursting with juicy blueberries. They’re perfect for a breakfast treat or an after school snack!
We love our muffins here at I Knead to Eat and so I though it was time to introduce you to another muffin favourite…these Blueberry Banana Muffins.
First, let’s talk about how pretty and delicious do these muffins look? Also, let’s talk about how easy muffins are compared to making cupcakes, because cupcakes always need frosting and muffins do not.
So I almost, always opt for muffins because even though they’re not as pretty as cupcakes, they’re just as delicious!
Also, I don’t know about you, but I think bananas and blueberries are a match made in heaven. The bananas are sweet and the blueberries are juicy and tart…what more could we want?
Also, let’s just pretend they are fairly healthy because they have two kinds of fruit in them…that’s healthy right? I thought so too! 😛
How to Make It?
Blueberry Banana Muffins are super easy to make, and use a basic standard muffin recipe.
This recipe requires no mixer, so it’s even easier than other muffin recipes.
If you want the whole recipe right now, scroll down to the bottom of this post to the recipe card.
But I want to talk about a couple of ingredients that make these blueberry banana muffins super moist.
First, I use oil instead of melted butter, because oil adds a lot of moisture to the muffins. Also, since the bananas have a strong flavour, adding butter doesn’t make much of a difference.
I also use brown sugar in this muffin recipe instead of white sugar, because brown sugar has more molasses, so it adds a more complex flavour and also makes the these blueberry banana muffins more moist.
However, if you don’t have brown sugar on hand, then you may sure replace it with white sugar.
An easy trick to transfer the muffin batter to the muffin tin is by using a scoop. This ensures less mess and a more evenly spread batter.
- These banana blueberry muffins can be stored at room temperature in an airtight container for 3-4 days.
- You can also freeze these banana blueberry muffins. After baking the banana muffins wait until they are at complete room temperature. Then wrap them with cling film, and place in ziplock bags and freeze. To thaw the banana muffins, place them out of the freezer at room temperature or gently microwave for a few seconds.
I do hope you try these delicious Blueberry Banana Muffins, they’re super yummy and satisfying for a quick snack.
More Delicious Recipes
Healthy Banana Oat Muffins - Blender Recipe
Cream Cheese Filled Chocolate Muffins
Greek Egg Muffins (a savoury option perfect for breakfast!)
Super Moist Pumpkin Nutella Swirl Muffins
Salted Caramel Apple Crumb Muffins
Blueberry Banana Muffins
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large egg
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 3 bananas mashed use ripe bananas
- 1/3 cup oil
- 1 cup blueberries
- Preheat oven to 375 F and prepare a 12 count cupcake pan by greasing it or line with 12 cupcake liners.
- In a large mixing bowl, combine the dry ingredients: all purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk until combined.
- In another bowl, combine the wet ingredients: egg, brown sugar, vanilla extract, mashed bananas and oil.
- Transfer the wet ingredients to the dry ingredients mix and gently mix until fully incorporated. Do not overmix.
- Gently fold in the blueberries.
- Using a scoop or a tablespoon transfer the banana muffins batter to the prepared cupcake pan.
- Bake at 375 F for 20-25 minutes or until an inserted toothpick comes out clean.
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