The Best Blueberry Banana Muffins
Get ready to savor the perfect balance of sweetness and wholesome goodness with *The Best Blueberry Banana Muffins*! Bursting with juicy fresh blueberries and the natural sweetness of ripe bananas, these muffins are soft, moist, and packed with flavor. A hint of cinnamon adds a warm, cozy touch, while the optional sprinkle of turbinado sugar creates an irresistible crunchy topping. Made with simple pantry staples, this one-bowl recipe comes together in just 15 minutes of prep time, making it a go-to breakfast or snack option. Perfectly tender and not overly sweet, these muffins are a delightful way to use up overripe bananas and brighten your mornings—serve them warm, and watch them disappear!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Ripe bananas
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 0.25 cups Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 1 piece Large egg
- 2 tablespoons Milk
- 1 cup Fresh blueberries
- 2 teaspoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, mash the bananas thoroughly using a fork or potato masher until smooth.
Add the granulated sugar, brown sugar, melted butter, vanilla extract, and egg to the mashed bananas. Whisk until well combined.
Stir in the milk until the wet mixture is smooth and evenly combined.
Gradually add the dry ingredients to the wet ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; lumps are okay.
Fold the blueberries into the batter gently to avoid bursting them.
Divide the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
If desired, sprinkle the tops of the muffins with a pinch of turbinado sugar for a crunchy topping.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 372.2 g | 135% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 194.6 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 182 mg | 14% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1476 mg | 31% | |
*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.
