Banana Blueberry Muffins
If you’re looking for a delightful treat that combines the sweetness of ripe bananas with the tartness of fresh blueberries, these banana blueberry muffins are the answer! Perfectly moist and bursting with flavor, they’re great for breakfast, snacks, or even dessert. Follow this easy recipe to whip up a batch that will leave everyone asking for more.
Ingredients
- 2 ripe bananas, mashed
- 1 cup blueberries (fresh or frozen)
- 1/3 cup melted butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch of salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 teaspoon cinnamon
Servings and Cooking Time
This recipe makes approximately 12 muffins. Preparation time is about 15 minutes, with an additional baking time of 20-25 minutes.
Nutritional Value
Each serving (1 muffin) contains approximately 150 calories, 5g fat, 24g carbohydrates, 2g protein, and 1g fiber. This is for one muffin, making it a relatively healthy treat.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas until smooth.
- Stir in the melted butter until well combined.
- Add sugar, egg, and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in the blueberries carefully to avoid breaking them.
- Evenly distribute the batter into the muffin liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, consider using honey or maple syrup instead of sugar for a natural sweetener. For a dairy-free version, use coconut oil instead of butter.
Serving and Pairings
These muffins are delicious on their own, but they pair wonderfully with a cup of coffee or tea. You can also serve them with a dollop of yogurt or a drizzle of honey for an extra treat.
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-lock bag for up to 3 months. To reheat, simply pop them in the microwave for about 15-20 seconds.
Cooking Mistakes
- Overmixing the batter can lead to tough muffins; mix just until combined.
- Using unripe bananas will result in less sweetness; make sure they are ripe.
- Not measuring ingredients accurately can affect texture; use measuring cups.
- Skipping the cooling step can make muffins gummy; allow them to cool properly.
- Overbaking can dry them out; keep an eye on the timer.
Helpful Tips
- Use fresh blueberries for the best flavor, but frozen works well too.
- Let bananas sit out until they are fully ripe for maximum sweetness.
- Consider adding nuts or chocolate chips for a different twist.
- For extra fluffiness, add a tablespoon of yogurt to the batter.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries can be used directly in the batter. Just fold them in gently to avoid breaking them up too much.
How do I know when the muffins are done?
Muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Can I make these muffins gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
What’s the best way to mash bananas?
Use a fork or a potato masher to mash bananas until smooth, ensuring there are no large chunks.
How long do these muffins last?
They can last up to 3 days at room temperature or 3 months in the freezer when stored properly.
Conclusion
These banana blueberry muffins are a delightful way to enjoy the classic combination of flavors. Whether for breakfast or a snack, they’re sure to please everyone in the family. Easy to make and packed with goodness, you’ll find yourself making these again and again.
Banana Blueberry Muffins
Ingredients
- 2 ripe bananas mashed
- 1 cup blueberries fresh or frozen
- 1/3 cup melted butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch of salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas until smooth.
- Stir in the melted butter until well combined.
- Add sugar, egg, and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Fold in the blueberries carefully to avoid breaking them.
- Evenly distribute the batter into the muffin liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
