Description
Delicious and moist banana blueberry muffins that are quick to prepare and perfect for any occasion.
Ingredients
Scale
- 2–3 overripe bananas, mashed
- 1/3 cup melted butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners or spray lightly.
- Mash the bananas until smooth and mix in melted butter, sugar, eggs, milk, and vanilla until combined.
- In another bowl, whisk together flour, baking powder, and salt until even.
- Gently fold the dry ingredients into the wet mixture until just combined, then fold in blueberries.
- Spoon batter into prepared muffin cups, filling them about two-thirds full.
- Bake for 20–25 minutes, until golden and a toothpick comes out clean.
- Let cool on a rack, then store in an airtight container.
Notes
For extra moisture, substitute part of the milk with Greek yogurt. If using frozen blueberries, toss them with a tablespoon of flour before adding to prevent sinking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg