Blueberry Banana Muffins (Printable)
Moist blueberry-banana muffins, quick to mix and bake; makes 12, tender crumb with bursts of fresh blueberries.
# 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 (if frozen, do not thaw)
# 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 cinnamon until evenly distributed.
03 - In a large bowl, whisk together the mashed bananas, sugar, vegetable oil or melted butter, eggs, milk, and vanilla extract until smooth and well combined.
04 - Add the dry ingredient mixture to the wet ingredients and fold gently until just combined. Be careful not to overmix to keep the muffins tender.
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 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.
08 - Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
# Expert Tips:
01 -
- These muffins come together in one bowl if you are lazy like me and the banana keeps them moist for days.
- Frozen blueberries work beautifully so you can make these year round without waiting for berry season.
02 -
- Overmixing is the number one enemy of tender muffins so stop folding the moment the flour disappears.
- Tossing frozen blueberries in a spoonful of flour before folding them in keeps them from sinking to the bottom.
03 -
- Let your wet ingredients come to room temperature before mixing so the batter blends smoothly and bakes evenly.
- The secret to tall domed muffins is starting the oven 25 degrees hotter for the first five minutes then lowering it to the regular temperature.