These Banana Blueberry Muffins are perfect for a quick and delicious breakfast or snack. They are moist, flavorful, and loaded with the goodness of ripe bananas and fresh blueberries. With simple ingredients and easy steps, you’ll have these muffins ready in no time.
| Servings | Total |
| 12 Muffins | 30mins |
History of Banana Blueberry Muffins
Banana Blueberry Muffins have been a favorite in many households for years. Combining the natural sweetness of bananas with the tart burst of blueberries, these muffins offer a delightful twist on the classic banana bread. They are believed to have originated in North America, where blueberries are abundant.
Why Banana Blueberry Muffins
Banana Blueberry Muffins are a great way to use overripe bananas and enjoy seasonal blueberries. They are not only tasty but also convenient to grab on the go. The combination of fruits makes them naturally sweet and nutritious, making them a family favorite.
What are Banana Blueberry Muffins Made of?
Banana Blueberry Muffins are made of simple ingredients like ripe bananas, fresh or frozen blueberries, flour, sugar, eggs, and a few other pantry staples. The bananas provide moisture and sweetness, while the blueberries add a juicy, fruity flavor.
What to Have with Banana Blueberry Muffins
These versatile muffins can be enjoyed with a cup of coffee, tea, or a glass of milk. They also make a great addition to a breakfast spread with yogurt and fresh fruit.
Is Banana Blueberry Muffins Healthy?
Banana Blueberry Muffins can be healthy, especially if made with whole wheat flour and minimal added sugar. They provide vitamins, minerals, and fiber from bananas and blueberries. However, their healthiness can vary depending on the recipe and ingredients used.
Kitchen Equipment
- Mixing bowls
- Whisk
- Muffin tin
- Muffin liners (optional)
- Measuring cups and spoons
- Spatula
Ingredients
- 2 ripe bananas, mashed
- 1 cup fresh or frozen blueberries
- 1/2 cup sugar
- 1/4 cup melted butter or vegetable oil
- 1 egg
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mash the bananas. Add sugar, melted butter (or oil), egg, milk, and vanilla extract. Mix well until combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Tips
- If using frozen blueberries, do not thaw them before adding them to the batter to prevent the color from bleeding.
- For extra flavor, sprinkle a little cinnamon or nutmeg into the batter.
- These muffins freeze well, so you can make a batch ahead of time and thaw them as needed.
Conclusion
Banana Blueberry Muffins are a simple, tasty, and nutritious treat that you can enjoy any time of day. With this easy recipe, you can whip up a batch in no time and savor the delightful combination of bananas and blueberries.
MORE RECIPES
Easy and Quick Banana Blueberry Muffins
Equipment
- Mixing bowls
- Whisk
- Muffin tin
- Muffin liners (optional)
- Measuring cups and spoons
- Spatula
Ingredients
- 2 ripe bananas, mashed
- 1 cup fresh or frozen blueberries
- 1/2 cup sugar
- 1/4 cup melted butter or vegetable oil
- 1 egg
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mash the bananas. Add sugar, melted butter (or oil), egg, milk, and vanilla extract. Mix well until combined.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.