Blueberry Banana Muffins (Printable)

Moist banana muffins studded with juicy blueberries — quick to mix, bake, and freeze for simple breakfasts or snacks.

# 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 (if frozen, do not thaw)

# How-To:

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, then whisk until well combined.
04 - Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing to keep the muffins tender.
05 - Gently fold the blueberries into the batter using a spatula, distributing them evenly without crushing.
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 banana keeps these muffins absurdly moist for days, no dry crumbly regret by day two.
  • Frozen blueberries work perfectly, so you can make these year round without hunting down fresh fruit.
  • They come together in one bowl plus one bowl, no mixer, no fuss, just a whisk and ten minutes of your time.
02 -
  • Frozen blueberries will sink less if you toss them in a pinch of flour before folding them in, a tiny step that saves you from purple bottomed muffins.
  • The batter can look a little lumpy and that is exactly right, smooth batter usually means you stirred too long and tough muffins are on the way.
03 -
  • Use bananas so ripe they embarrass you on the counter, their converted starches are pure sweetness and moisture that no amount of extra sugar can replicate.
  • Resist opening the oven door before the 20 minute mark, the sudden temperature drop can cause the muffins to collapse and you will be heartbroken.

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