Have you ever been super excited for a warm, fluffy muffin, only to bite into a dry, sad puck? I’ve been there. After years in busy kitchens, I learned that a great muffin is all about simple tricks.
This recipe for banana blueberry muffins is the one I give to all my friends. It’s easy, uses basic stuff you probably have, and it works every time. Let’s make some amazing muffins together.
What You’ll Need
This recipe keeps things simple. The key is using really ripe bananas—the spottier, the better! They bring all the sweetness and moisture you need.
| Category | Ingredient | Amount |
|---|---|---|
| Dry Ingredients | All-Purpose Flour | 1 ½ cups |
| Granulated Sugar | ¾ cup | |
| Baking Soda | 1 teaspoon | |
| Salt | ½ teaspoon | |
| Wet Ingredients | Very Ripe Bananas | 3 medium |
| Large Egg | 1 | |
| Melted Butter | ⅓ cup | |
| Vanilla Extract | 1 teaspoon | |
| Fold-ins | Blueberries | 1 cup |
Tools For The Job
You don’t need any fancy gadgets for this. Just a few kitchen basics will do the trick.
- Two mixing bowls (one large, one medium)
- A whisk or a fork
- A rubber spatula
- A standard 12-cup muffin tin
- Paper muffin liners
How to Make Banana Blueberry Muffins
This is the fun part. Just follow these simple steps and you’ll have perfect muffins ready in no time.
Step 1: Get your oven ready by preheating it to 375°F (190°C). Place paper liners in your muffin tin.
Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt. Mixing the dry stuff first helps everything bake evenly.
Step 3: In the medium bowl, mash the bananas well. Then, mix in the egg, melted butter, and vanilla extract until it’s all combined.
Step 4: Pour the wet banana mixture into the bowl of dry ingredients. Mix with your spatula just until you don’t see any more dry flour. A few lumps are okay!
Step 5: Gently fold in the blueberries. Be careful not to smash them or stir too much.
Step 6: Divide the batter evenly among the 12 muffin cups. They should be about two-thirds full.
Step 7: Bake for 20 to 25 minutes. A toothpick inserted into the center of a muffin should come out clean when they’re done.
Step 8: Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.
Pro Tips from My Kitchen
I’ve made thousands of muffins. Here are the little secrets that make a huge difference.
- Don’t Overmix: This is the number one rule of muffins. Mixing too much makes them tough and dense. Stop as soon as the flour is gone.
- Coat Your Berries: Toss your blueberries in a tablespoon of the dry flour mixture before adding them to the batter. This little trick helps stop them from all sinking to the bottom.
- Use Room Temp Ingredients: Let your egg sit out for about 30 minutes before you start. Room temperature ingredients mix together better, giving you a smoother batter and a better muffin.
Substitutions and Variations
Feel free to play around with this recipe. It’s very forgiving.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| All-Purpose Flour | Whole Wheat Flour | Use half whole wheat, half all-purpose for a heartier muffin. |
| Melted Butter | Coconut Oil or Veg Oil | Use the same amount for a dairy-free option. |
| Granulated Sugar | Brown Sugar or Maple Syrup | Brown sugar adds more moisture. Use a little less maple syrup. |
| Blueberries | Other Berries or Chips | Raspberries, chopped strawberries, or chocolate chips work great. |
Leftovers and Storage
Got leftovers? No problem. These muffins store really well.
Just place them in an airtight container with a paper towel on the bottom to soak up any extra moisture. They’ll stay fresh at room temperature for up to 3 days.
If you want to keep them longer, you can freeze them. Let them cool completely, then wrap each one in plastic wrap and put them in a freezer bag. They’re good for up to 3 months. Just pop one in the microwave for 30 seconds to warm it up.
Frequently Asked Questions
Q1. Why did my muffins turn out tough?
Ans: You probably mixed the batter too much. Once you combine the wet and dry ingredients, you only want to stir until you can’t see dry flour anymore. Lumps are your friend here!
Q2. Can I use frozen blueberries?
Ans: Yes, absolutely. Don’t thaw them first, though. Add them to the batter straight from the freezer to prevent them from turning your batter purple.
Q3. How can I make these muffins gluten-free?
Ans: You can swap the all-purpose flour with a good “cup-for-cup” gluten-free flour blend. The texture will be a little different, but they’ll still be delicious.
Wrapping Up
There you have it—a simple, no-fail recipe for amazing banana blueberry muffins. They’re perfect for a quick breakfast, a snack, or just because.
Now it’s your turn. Give this recipe a try and let me know how it goes in the comments below. I love hearing about your kitchen adventures
