Delightful Banana Blueberry Muffin Recipe

These Banana Blueberry Muffins are soft and moist, with the perfect combination of fruity goodness. They’re great for breakfast or snack time!

Preheat oven to 425° F.

Preheat the oven to 425° F. Place muffin pan in oven, and do not preheat it.

In a large bowl, mash bananas with a fork until smooth.

In a large bowl, mash bananas with a fork until smooth.

If you want to make sure that your banana bread muffins are not too dense or heavy, use at least 3 medium-size bananas (1/2 cup).

Add egg, butter, milk and vanilla extract and mix well.

  • Add egg, butter and milk to a large bowl.
  • Add blueberries and mix well with a spoon or spatula until combined thoroughly (but don’t overmix or your muffins will be dense!).
  • Fill muffin cups 3/4 full with batter; top each cup with banana slices before baking in oven for 15-20 minutes at 350°F until golden brown on top and cooked through when inserted into center of muffins (they should spring back).

Add flour, sugar, baking soda, baking powder and salt and stir until just combined.

  • Add the dry ingredients to the wet ones, and stir until just combined.
  • Do not over-mix or your muffins will be dense!

Fold in blueberries. Do not over-mix or your muffins will be dense!

Once you have combined the flour, sugar and baking powder in a large bowl, you can begin adding your wet ingredients. Add the milk, oil and eggs to one side of the bowl and fold gently until just combined. Pour this mixture over the remaining dry ingredients in that same bowl; don’t worry if some of it spills out as you do so—the muffins will still taste great!

Fold in blueberries by hand or using an electric mixer fitted with whisk attachment (or hand-held mixer). Do not over-mix or your muffins will be dense!

Line or grease muffin pan.

Line or grease the muffin pan with butter. This will prevent the muffins from sticking to the pan and make them easier to remove later.

Use muffin liners to make clean up easier!

Fill each cup of your greased baking dish with batter using a scoop, making sure that you are filling it about ¾ full so that there is room for expansion when cooking (if you don’t use a scoop, use a measuring cup).

Pour mixture into muffin pan (I used an ice cream scooper).

Pour mixture into muffin pan (I used an ice cream scooper).

  • You can use a regular measuring cup to measure the batter. Just make sure you don’t overfill the muffin cups, or they will overflow when you put them in the oven and make a mess on your countertop!
  • The batter should come up to just below the rim of each cup. If it doesn’t, don’t worry—they will rise during baking!

Bake for 5 minutes at 425 then turn down to 325 and bake for an additional 13-15 minutes.

Bake for 5 minutes at 425 then turn down to 325 and bake for an additional 13-15 minutes.

Use an oven thermometer to make sure the temperature is correct. Avoid opening the oven door until at least half way through the baking time, otherwise it will be too hot inside and cause your muffins to lose their shape and fall apart!

Enjoy these yummy muffins made with fresh blueberries and bananas!

Enjoy these yummy muffins made with fresh blueberries and bananas! They’re great as breakfast, or even as a snack.

  • 1/3 cup baking powder
  • 1/3 cup sugar
  • 2 eggs, beaten lightly

Conclusion

Here’s the recipe:

Use fresh blueberries if possible and freeze them before baking. This will make your muffins more flavorful!

Recipe serves 12.