Blueberry Banana Muffins (Print Page)

Tender banana muffins studded with blueberries and a hint of cinnamon—ready in under 40 minutes.

# 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)

# Directions:

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 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 result in dense muffins.
05 - Gently fold the blueberries into the batter using a spatula, taking care not to crush them and streak the batter with color.
06 - Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
07 - Bake on the center rack 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. Serve warm with butter or your favorite spread.

# Expert Tips:

01 -
  • The bananas keep these muffins moist for days, which means they actually taste better on day two when the flavors settle.
  • They come together in one bowl and one whisk, no mixer required, no fuss.
  • Frozen blueberries work beautifully here, so you can make these any time of year without hunting for fresh fruit.
02 -
  • Overmixing is the fastest way to turn these into rubbery little hockey pucks, so stop stirring while there are still a few streaks of flour visible.
  • Tossing frozen blueberries in a light dusting of flour before folding them in keeps them from sinking to the bottom of every single muffin.
03 -
  • If your bananas are not quite ripe enough, pop them in a 300 degree oven for fifteen minutes until the skins blacken and the insides turn syrupy sweet.
  • Let the wet and dry mixtures sit separately for five minutes before combining, because room temperature batter bakes more evenly and rises more uniformly.

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