Blueberry Banana Muffins (Printable)
Moist banana muffins studded with juicy blueberries — quick to make, freezer-friendly, perfect for breakfast or snacks.
# What You'll 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
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 cup whole milk
→ 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 each cup with oil.
02 - In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
03 - In a separate bowl, mash the ripe bananas until smooth. Add the granulated sugar, vegetable oil, eggs, vanilla extract, and whole milk. Whisk until well combined.
04 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
05 - Gently fold the blueberries into the batter using a spatula, distributing them evenly with minimal stirring.
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 them to a wire rack to cool completely.
# Expert Tips:
01 -
- The banana keeps these muffins outrageously moist for days, which means they actually taste better on day two.
- They come together with one bowl for wet and one for dry, and you do not need a stand mixer or any fancy equipment.
- Frozen blueberries work beautifully, so you can make these year round without hunting down fresh fruit.
02 -
- Overmixing the batter activates the gluten in the flour and turns your muffins into something closer to hockey pucks, so stop folding the second the flour disappears.
- Tossing frozen blueberries in a tiny pinch of flour before folding them in keeps them from bleeding purple streaks through the entire batter.
03 -
- Use bananas that are so ripe the peel is almost entirely black, because those will give you the deepest flavor and the most natural sweetness.
- Freeze your overripe bananas whole and unpeeled whenever you have them, then thaw at room temperature when you are ready to bake for the easiest banana bread and muffin prep imaginable.