Description
These Blueberry Banana Muffins are soft, moist, and packed with ripe banana flavor and juicy blueberries. They’re perfect for a quick breakfast, a snack, or even dessert. Easy to freeze and loved by kids and adults alike, this recipe is a great way to use up overripe bananas and bring a bit of bakery joy to your home.
Ingredients
Scale
2 to 3 ripe bananas (mashed)
1 cup blueberries (fresh or frozen)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup brown sugar (packed)
1/3 cup melted butter (or coconut oil)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
- In a large bowl, mash bananas until smooth. Add egg, melted butter, brown sugar, and vanilla; mix until glossy.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet mixture until just combined.
- Toss blueberries in a teaspoon of flour and gently fold into the batter.
- Divide the batter evenly among muffin cups, filling about 3/4 full.
- Optionally, top with extra blueberries or banana slices.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely