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Blueberry Banana Muffins Recipe

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★★★★★

4.9 from 63 reviews

Deliciously moist and flavorful Blueberry Banana Muffins are perfect for breakfast or a snack. Made with ripe bananas and bursting with fresh or frozen blueberries, these muffins have a tender crumb and a hint of sweetness with a crunchy sugar topping option. The method involves creaming butter and sugar, gently folding ingredients, and baking to achieve a golden finish.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature, lightly beaten
  • 1 cup mashed banana (from 3 medium or 2 large very ripe bananas)
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 3/4 cups all-purpose flour, measured correctly
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 Tbsp flour (for tossing blueberries)

Fruits

  • 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

Optional Topping

  • 1–2 Tbsp coarse sugar (optional)

Instructions

  1. Prep: Preheat the oven to 425°F and line a 12-count muffin tin with paper liners to prepare for baking.
  2. Cream Butter & Sugar: Using an electric mixer, cream together softened butter and sugar until light and fluffy. Then add lightly beaten eggs and mix until combined thoroughly.
  3. Add Bananas & Vanilla: Stir in the mashed bananas and vanilla extract into the creamed mixture until the batter is blended and smooth.
  4. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Gradually add this to the wet ingredients and mix just until moistened, careful not to overmix to keep the muffins tender.
  5. Add Blueberries: Toss the fresh or frozen blueberries with the tablespoon of flour to prevent sinking. Gently fold the blueberries into the batter, ensuring an even distribution without breaking them.
  6. Fill & Top: Divide the batter evenly in the prepared muffin tin, filling each cup nearly to the top for a generous muffin. Sprinkle the tops lightly with coarse sugar and press a few reserved blueberries on top if desired for extra appeal.
  7. Bake: Bake initially at 425°F for 5 minutes. Then reduce the oven temperature to 350°F—without opening the oven door—and continue baking for an additional 18-22 minutes until the muffins turn lightly golden and a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To store muffins, keep them in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Do not overmix the batter to ensure a tender crumb; overmixing causes toughness.
  • Using ripe bananas adds natural sweetness and moisture to the muffins.
  • If using frozen blueberries, do not thaw them before adding to prevent excess moisture and color bleeding.
  • The initial high-heat baking helps set the muffin tops creating a slight crust before baking at a lower temperature to cook through gently.

Keywords: banana muffins, blueberry muffins, banana blueberry muffins, moist muffins, breakfast muffins, easy muffin recipe, baking muffins, fruit muffins

Find it online: https://mjrecipe.com/blueberry-banana-muffins-recipe/