Blueberry Banana Muffins (Print Version)

Moist banana muffins studded with blueberries - simple to make, perfect for breakfast or a snack.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

06 - 2 large ripe bananas, mashed
07 - 2/3 cup granulated sugar
08 - 1/2 cup vegetable oil or melted butter
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk or milk alternative

→ Add-Ins

12 - 1 cup fresh or frozen blueberries (do not thaw if frozen)

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease with oil.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly distributed.
03 - In a separate bowl, mash the bananas thoroughly. Add the sugar, oil, eggs, vanilla extract, and milk. Whisk until smooth and well combined.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing to keep the muffins tender.
05 - Gently fold the blueberries into the batter using a spatula, taking care not to crush them.
06 - Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The bananas keep these muffins ridiculously moist for days, no dry crumbly disaster here.
  • Frozen blueberries work beautifully, so you can make these year round without hunting down fresh fruit.
  • One bowl for wet, one bowl for dry, and you are thirty minutes away from warm muffins on your counter.
02 -
  • Overmixing is the enemy here, stir past the point where dry flour disappears and you will get tough, rubbery muffins every single time.
  • Toss frozen blueberries in a light dusting of flour before folding them in to prevent them from sinking to the bottom during baking.
03 -
  • Use an ice cream scoop to portion batter into the tin for perfectly even muffins every time.
  • Take the muffins out of the pan after five minutes or the bottoms will keep cooking and turn gummy.

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