Banana Blueberry Muffins
These banana blueberry muffins are the perfect blend of wholesome sweetness and fruity zest, making them an irresistible treat for breakfast or snack time! Featuring ripe bananas and fresh, juicy blueberries, this recipe creates moist and fluffy muffins with natural sweetness and bursts of berry flavor in every bite. A touch of brown sugar adds a subtle caramelized depth, while the melted butter and vanilla extract impart rich warmth. With just 15 minutes of prep time, these easy-to-make muffins come together quickly and bake to perfection in under 20 minutes. Ideal for busy mornings or as a make-ahead option, these delightful muffins are sure to become a family favorite. Easy, delicious, and packed with fresh fruit goodness—your search for the ultimate banana blueberry muffin recipe ends here!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 medium Ripe bananas (mashed)
- 0.25 cups Unsalted butter (melted)
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.25 cups Milk
- 1 cups Fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, combine the mashed bananas, melted butter, egg, vanilla extract, and milk. Whisk until well blended.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the blueberries with a rubber spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 1822 mg | 79% | |
| Total Carbohydrate | 354.0 g | 129% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 183.0 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 191 mg | 15% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1386 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
