Blueberry Banana Nut Muffins
Start your morning on a delicious note with these tender and flavorful Blueberry Banana Nut Muffins! Packed with wholesome mashed ripe bananas, bursts of juicy fresh blueberries, and the satisfying crunch of chopped walnuts, these muffins are the perfect balance of fruity, nutty, and sweet. A touch of cinnamon enhances the warm, cozy flavors, while simple pantry staples like flour, sugar, and vanilla come together for an easy-to-make batter. With just 15 minutes of prep time and a perfectly golden finish in the oven, these muffins are ideal for a grab-and-go breakfast, a brunch spread, or a midday snack. Moist, fluffy, and loaded with natural sweetness, they’re a delightful way to enjoy the goodness of bananas and berries in every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoons ground cinnamon
- 2 medium ripe bananas, mashed
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 0.5 cups unsalted butter, melted
- 0.25 cups milk
- 1 piece large egg
- 1 teaspoons vanilla extract
- 1 cups fresh blueberries
- 0.5 cups chopped walnuts (or your preferred nuts)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, mash the ripe bananas until mostly smooth. Add the granulated sugar, brown sugar, melted butter, milk, egg, and vanilla extract. Whisk until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the fresh blueberries and chopped walnuts using a rubber spatula, being careful not to crush the berries.
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 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 let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your Blueberry Banana Nut Muffins warm or at room temperature!
Nutrition Facts
Calories |
3310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 2242 mg | 97% | |
| Total Carbohydrate | 474.9 g | 173% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 249.4 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 291 mg | 22% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1743 mg | 37% | |
*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.
