If your bananas are browning, it's time to turn two of your favorite fruits into one scrumptious muffin. Blueberry Banana Muffins are the total package, coming fully equipped with a soft and tender crumb, big banana flavor, and sweet, tart blueberry goodness oozing out of every single bite.
You'll find these wholesome blueberry delights are both a cinch to whip up and freeze beautifully! Meaning not only are they easy to make, but they also make mornings easier. Yes, please.
Need more Muffins in your life? Bookmark these cinnamon-spiced Apple Crumble Muffins for next time!
HOW TO MAKE BLUEBERRY BANANA MUFFINS
- Prep - Melt the butter and set it aside to cool. Then, toss the blueberries in a bit of flour until evenly coated. This will keep them suspended in the batter and prevent them from sinking to the bottom of the muffin tin!
- Mix Dry Ingredients - Combine flour, baking powder, baking soda, and salt in a mixing bowl using a whisk and set aside.
- Combine Wet Ingredients - Mash the bananas in a large bowl, and add the sugar, eggs, and vanilla. Mix until well-combined. Then, add the butter and mix once more.
- Add Dry Ingredients, Buttermilk, and Blueberries - Once your wet ingredients have come together, you'll alternate adding your dry ingredients with the buttermilk in three additions. Then, fold in the blueberries.
- Scoop and Bake - Add muffin liners to the muffin tins and coat well with cooking spray. Fill each muffin cavity two-thirds of the way full and bake for about 20 minutes at 375°F.
INGREDIENTS
The ingredient list for these delectable Blueberry Banana Muffins is simple and straight-forward, however, there are a few ingredients worth talking about for optimal recipe success!
Bananas | The best bananas for baking are the really ripe ones! This is when they are at their sweetest! In fact, if there’s more brown/black showing than yellow, they’re probably perfect. Once they have browned and start to feel a little squishy from the outside, they’re just right for baking.
Flour | Do not sub in any other kind of flour for these muffins -- this means no cake flour and definitely no bread flour. Standard all-purpose flour is what you'll need for this recipe. You can use bleached or unbleached all-purpose flour.
Baking Soda and Baking Powder | Take note! Baking soda and baking powder are not interchangeable. Make sure you use the right quantities of each for these Blueberry Banana Muffins!
Butter | This recipe calls for unsalted butter. If you only have salted butter on hand, you'll need to eliminate the sea salt from the recipe completely and hope for the best. This is not the route you want to go when you're taking the time to bake from scratch!
Buttermilk | Don't skimp out on this ingredient. Sure, there are substitutes out there, but the acidic nature of buttermilk has a miraculous tenderizing effect on baked goods that is paralleled only by sour cream. Bonus -- in addition to producing a fine and tender crumb, it will also help to keep them moist!
STORAGE INFORMATION
Blueberry Banana Muffins will stay fresh for 3-4 days sealed in an airtight container at room temperature. They make for an excellent make-ahead breakfast item, so if you’d like for them to keep longer than a few days, freeze them! If you are on the lookout for more Breakfast Recipes, check these out!
To freeze these muffins, first allow them to cool to room temperature, then place them in a freezer-safe, gallon-sized ziplock bag. Gently, remove as much air as possible, seal, and freeze. You can also freeze them in a sealed, airtight container. Use within 3 months for best quality.
To reheat them, simply place them on a paper towel and pop them in the microwave for about 30 to 40 seconds.
TIPS FOR BAKING THE BEST MUFFINS
- Make sure your blueberries are dry before you toss them into the flour.
- Don’t forget to preheat the oven ahead of time!
- Do not deviate from recipe measurements.
- Use parchment paper muffin liners, along with cooking spray to ensure easy muffin release!
- Take care not to overmix the batter -- this will make your muffins tough.
- If you have an ice cream scoop with a trigger handle, it's perfect for portioning muffin batter!
- Don’t overfill the pan -- only fill the muffin cavities ⅔s of the way full.
4 MORE BREAKFAST BANANA TREATS YOU’LL LOVE
- Chocolate Banana Muffins
- Chocolate Chip Banana Cookies
- Banana Oatmeal Muffins
- Banana Chocolate Chip Muffins
Blueberry Banana Muffins
Ingredients
- ½ cup melted butter cooled to room temperature
- 1 ½ cup fresh blueberries rinsed and dried
- 2 ¼ cups all-purpose flour + 2 tablespoons, separated
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 3 ripe, medium-sized bananas mashed
- ¾ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup buttermilk
Instructions
- Preheat the oven to 375° and have ready two greased muffin tins, greased or lined with cupcake liners. Melt the butter and set aside to cool until lukewarm or at room temperature. Toss the blueberries with 2 tablespoons of flour and set aside.
- In a medium-sized mixing bowl, combine 2 ¼ cup flour, baking powder, baking soda, and salt. Whisk to combine. Set aside until ready to use.
- In a large mixing bowl, whisk together cooled butter, bananas, sugar, egg, and vanilla until well blended.
- Stir in the dry ingredients to the wet in three additions, alternating with the buttermilk, until all of the ingredients have been combined. Add the flour-coated blueberries and stir until evenly dispersed.
- Fill the muffin tins ⅔'s of the way full and bake for 18-20 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out moist, but not wet with batter. Allow to cool slightly, serve, and enjoy.
Notes
Nutrition
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