Blueberry Banana Muffins
Bursting with the naturally sweet flavors of ripe bananas and juicy fresh blueberries, these homemade Blueberry Banana Muffins are a breakfast and snack-time favorite. Perfectly moist and tender, these muffins combine the wholesome goodness of simple ingredients like cinnamon, brown sugar, and vanilla for a flavorful, bakery-style treat. With just 15 minutes of prep time and a quick bake, this recipe is ideal for busy mornings or last-minute baking. Each muffin is studded with luscious blueberries, offering bursts of fruity flavor in every bite, while the bananas ensure a soft, melt-in-your-mouth texture. Whether enjoyed warm from the oven or packed for an on-the-go snack, these blueberry banana muffins are an irresistible crowd-pleaser. Perfect for meal prepping or as a sweet addition to your brunch menu!
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Recipe Information
Ingredients
- 2 pieces Ripe bananas
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 0.3 cups Unsalted butter
- 1 piece Egg
- 1 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 1 cups Fresh blueberries
- 0.25 cups Milk
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease with cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the granulated sugar, brown sugar, melted butter, egg, and vanilla extract to the mashed bananas. Whisk together until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Fold in the milk to loosen the batter slightly. Be careful not to overmix—this keeps the muffins light and fluffy.
Carefully fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your delicious blueberry banana muffins!
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 1811 mg | 79% | |
| Total Carbohydrate | 355.0 g | 129% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 183.0 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 196 mg | 15% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1379 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.
