Blueberry Banana Bread or Muffins
Elevate your breakfast or snack game with this irresistible Blueberry Banana Bread or Muffins recipe, a delightful fusion of sweet ripe bananas and juicy fresh blueberries. Perfectly moist and packed with flavor, this recipe combines the warmth of cinnamon with the richness of melted butter for a baked treat that’s as comforting as it is satisfying. The batter comes together effortlessly, and a simple flour-tossing trick keeps the blueberries perfectly suspended, ensuring bursts of fruity goodness in every bite. Whether you bake it as a loaf or transform it into portable muffins, this versatile recipe is ideal for meal prep, brunch spreads, or a wholesome snack on the go. With just 15 minutes of prep and customizable baking options, it’s a must-try for banana bread lovers and muffin enthusiasts alike!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 0.5 cups unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.5 teaspoons cinnamon
- 1 cups fresh blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line a muffin tin with paper liners.
In a medium bowl, mash the ripe bananas until smooth. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and melted butter until well combined.
Add the eggs, mashed bananas, and vanilla extract to the sugar mixture. Stir until smooth.
In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Do not overmix to keep the texture tender.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking.
Gently fold the floured blueberries into the batter.
Pour the batter into the prepared loaf pan (or divide evenly among the muffin cups if making muffins).
Bake for 50-60 minutes for bread or 18-22 minutes for muffins, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve the blueberry banana bread or enjoy the muffins as a grab-and-go treat!
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 26.9 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 193 mg | 4% | |
*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.
