Blueberry Banana Muffins (Printer-Friendly)
Tender muffins bursting with blueberries and banana; quick to mix, bake, and enjoy for breakfast or a snack.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 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 - 1/4 cup milk
11 - 1 teaspoon pure vanilla extract
→ Add-Ins
12 - 1 cup fresh or frozen blueberries (do not thaw if frozen)
# How-To Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
03 - In a large bowl, whisk the mashed bananas, sugar, vegetable oil or melted butter, eggs, milk, and vanilla extract until smooth and well combined.
04 - Pour the dry ingredient mixture into the wet ingredients and fold gently until just combined. Be careful not to overmix, as this can make the muffins tough.
05 - Gently fold the blueberries into the batter using a spatula, distributing them evenly without crushing.
06 - Divide the batter evenly among the prepared muffin cups, filling each one about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
08 - Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- These muffins stay moist for days, which means they are perfect for making ahead on a lazy Sunday afternoon.
- The banana and blueberry combination tastes like something your grandmother would have pulled from her oven without measuring a single thing.
02 -
- Overmixing is the enemy here, because it builds gluten and turns tender muffins into tough little bricks.
- Tossing frozen blueberries in a spoonful of flour before folding them in keeps them from sinking to the bottom.
03 -
- Let your bananas ripen until they are almost completely black on the outside for the deepest, most caramel-like flavor.
- If your batter seems too thick, add another tablespoon of milk rather than stirring harder.