Blueberry Banana Muffins

Blueberry Banana Muffins are the perfect mix of fruity sweetness and moist texture. Bursting with juicy blueberries and the natural sweetness of ripe bananas, these muffins are a delightful morning or afternoon snack.

Course Breakfast, Dessert, Snack

Cuisine North American

Prep Time 12

Cook Time 23

Total Time 35

Servings muffins

Calories 215kcal

Author Emmeline Kemperyd

Equipment

Ingredients

½ cup salted butter at room temperature, cut in small pieces, or unsalted + a pinch of salt
½ cup sugar
2 eggs at room temperature
1 teaspoon vanilla extract or vanilla powder/vanilla sugar
3 ripe bananas mashed, rather over-ripe than under
1.5 cups all-purpose flour
1.5 teaspoon baking powder
½ cup milk at room temperature
1.5 cups fresh blueberries
1 tablespoon sugar optional, for topping the muffins

US Customary - Metric

Instructions

Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners.
Place sugar and butter in a large bowl and mix until fluffy.
½ cup salted butter, ½ cup sugar
Add the eggs and vanilla extract and mix until fluffy.
2 eggs, 1 teaspoon vanilla extract
In a separate bowl, mix together flour and baking powder. Add this to the egg, butter & sugar mixture together with mashed banana and milk. MIx gently until just combined, not more.
3 ripe bananas, 1.5 cups all-purpose flour, 1.5 teaspoon baking powder, ½ cup milk
Gently fold in the blueberries.
1.5 cups fresh blueberries
Scoop batter into muffin liners, filling them a little more than ¾ of the way. Optional: top with sugar.
1 tablespoon sugar
Bake in the middle of the oven for 18-20 minutes. Test with a cake tester or toothpick – it should come out with no or very little cake batter when they are done.

Video

Notes

Blueberries can be excluded to make super tasty banana muffins
Don't overmix the batter or the muffins can come out a bit dense and not as moist
Top with sugar before baking for additional sweetness
Use a tooth pick to check if they are done - when inserted into the middle of a muffin it should come out with no or very little batter on it
Store muffins in plastic bags or other air tight containers in room temperature. They're best the first 3 days, but fine for up to 5.
Freeze muffins n plastic bags for up to 6 months

Why did my muffins turn out dense and hard?

If your muffins turned out dense, this is likely due to overmixing the batter after adding the dry ingredients and banana. It can also be due to not mixing the butter, sugar, and eggs enough before.

Follow the process outlined here in detail, and you will not have this problem.

Nutrition