Banana Blueberry Muffins
Delightfully tender and positively bursting with gorgeous, juicy blueberries. They're also easy to whip up from everyday ingredients with either a stand mixer or by hand in one bowl.
Ingredients
- 2 large very ripe bananas use 3 if they are small
- 2/3 cup milk any type
- 1/3 cup light brown sugar tightly packed
- 1/4 cup honey or maple syrup
- 1/4 cup vegetable or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose or white whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 and 1/4 cups fresh blueberries
- coarse sugar optional for sprinkling on top
Instructions
- Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 12 regular-sized muffins.)
- Place peeled bananas in a large bowl or in your stand mixer. Beat or mix with a fork until very well mashed, then add the milk, brown sugar, honey or syrup, oil, egg, and vanilla.2 large very ripe bananas, 2/3 cup milk, 1/3 cup light brown sugar, 1/4 cup honey or maple syrup, 1/4 cup vegetable or coconut oil, 1 large egg, 1 teaspoon vanilla extract
- Mix into an even batter, then sprinkle flour, cinnamon, baking powder, baking soda, and salt on top. Stir or beat on low speed, again until evenly combined. Gently fold in the blueberries.2 cups all-purpose or white whole wheat flour, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon kosher salt, 1 and 1/4 cups fresh blueberries
- Divide batter evenly among muffin cups, filling each to the top. (A large cookie dough scoop makes this so easy.) If desired, press extra blueberries and sprinkle a bit of coarse sugar on top of each muffin.coarse sugar
- Bake at 425 degrees for 5 minutes, then, without opening the oven door, reduce the temperature to 350 degrees and bake for another 15-18 minutes. When done, the muffins will be golden on top and a toothpick inserted into the centers will come out clean or with moist crumbs, but no large streaks of batter.
- Let cool for about 10 minutes in the pan, then remove to a wire rack to cool completely.
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Notes
- Storage: These muffins keep well tightly-covered at room temperature for about 3 days. You can stretch them an extra day or two by storing in the refrigerator. If eating from the fridge, I recommend a 10 second warm-up in the microwave.
- Freezing: Store muffins in a freezer-safe zip-top bag or storage container for up to 3 months. I don't find it necessary to wrap them individually. If serving all at once, defrost overnight in the fridge. If grabbing one muffin at a time, you can thaw straight from frozen with roughly 40 seconds in the microwave.
- Useful Tools (affiliate links): 12-count Muffin Pan (good, better) | Cookie Dough Scoop | Angled Measuring Cup | Stackable Cooling Racks | Oven Thermometer
- Mini Muffins: This same recipe yields roughly 3 dozen mini muffins, which should be baked for at 350 degrees F for about 12 minutes (no high temperature start).
- Dairy-Free: Almond milk, oat milk, or cashew milk all work well to keep these muffins dairy-free. I have not tested them with gluten-free flour.
- Recipe: Lightly adapted from Sally’s Baking Recipes.
Nutrition Estimate
Calories: 193 kcal, Carbohydrates: 34 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 1 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 1 g, Trans Fat: 0.03 g, Cholesterol: 15 mg, Sodium: 153 mg, Potassium: 176 mg, Fiber: 3 g, Sugar: 16 g, Vitamin A: 63 IU, Vitamin C: 3 mg, Calcium: 56 mg, Iron: 1 mg