Blueberry Banana Muffins (Printable)
Moist banana muffins studded with blueberries; quick 37-minute bake yields 12 tender, portable servings.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
06 - 2 large ripe bananas, mashed
07 - 2/3 cup granulated sugar
08 - 1/2 cup vegetable oil or melted butter
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk or milk alternative
→ Add-Ins
12 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease with oil.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly distributed.
03 - In a separate bowl, mash the ripe bananas thoroughly. Add the sugar, oil, eggs, vanilla extract, and milk, then whisk until fully combined and smooth.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—do not overmix, as this will make the muffins tough.
05 - Gently fold the blueberries into the batter using a spatula, taking care not to crush them or overwork the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- These muffins stay moist for days, which means you can bake them on Sunday and still enjoy a tender crumb by Wednesday morning.
- Frozen blueberries work beautifully here, so you never have to wait for berry season to get your fix.
02 -
- Overmixing is the fastest way to turn tender muffins into rubbery ones, so stop folding the moment the flour disappears.
- Tossing frozen blueberries in a light dusting of flour before folding them in keeps them from sinking to the bottom during baking.
03 -
- Your bananas are not ripe enough unless the peel is mostly black and the fruit inside feels almost liquid when pressed.
- Rotate the muffin pan halfway through baking if your oven has hot spots, because even browning makes a real difference in texture.