Blueberry Banana Muffins (Printable)

Tender muffins with mashed banana and juicy blueberries; quick mix-and-bake makes 12 moist breakfast treats.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1 teaspoon baking soda
04 - 1/2 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 teaspoon vanilla extract
11 - 1/2 cup whole milk (or milk alternative)

→ Add-Ins

12 - 1 cup fresh or frozen blueberries (if frozen, do not thaw)

# How to Make It:

01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease with oil.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly distributed.
03 - In a separate bowl, mash the bananas thoroughly. Add the sugar, oil, eggs, vanilla extract, and milk. Whisk until well combined and smooth.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined; do not overmix to keep the muffins tender.
05 - Gently fold the blueberries into the batter using a spatula, taking care not to crush them and distribute evenly.
06 - Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
07 - Bake for 20 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 to a wire rack to cool completely before serving.

# Expert Suggestions:

01 -
  • The banana keeps these muffins incredibly moist for days, so you can bake a batch on Sunday and still enjoy them Wednesday.
  • Frozen blueberries work beautifully, meaning you can make these year round without waiting for berry season.
02 -
  • Overmixing the batter is the fastest way to end up with tough, rubbery muffins, so stop stirring the moment the flour disappears.
  • Tossing frozen blueberries in a pinch of flour before folding them in keeps them from sinking to the bottom of every muffin.
03 -
  • Your bananas are ready when the peel is mostly brown and the fruit inside feels squishy to the touch, green tipped bananas will not give you the same sweetness or moisture.
  • If you want tall bakery style domes, let the batter rest in the fridge for 30 minutes before scooping it into the tin.

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