Easy Blueberry Banana Muffins
These soft and moist muffins are the perfect way to use up those extra ripe bananas sitting on your counter.
recipesbynani.comThere is something so comforting about the smell of fresh muffins baking in the oven. I love this recipe because the natural sweetness of the bananas pairs so beautifully with the tart little pops of juicy blueberries in every single bite.
These are a favorite in my house for a quick breakfast on busy mornings or as a sweet treat with an afternoon cup of tea. If your bananas have those little brown spots on the peel, that is the perfect time to use them for the best flavor.
🧺 Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all purpose flour
- 1 cup fresh or frozen blueberries
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- 2
In a large mixing bowl, stir together the mashed bananas and melted butter.
- 3
Mix in the sugar, egg, and vanilla extract until well combined.
- 4
Sprinkle the baking soda and salt over the mixture, then stir them in.
- 5
Add the flour and stir just until no white streaks remain, being careful not to overmix the batter.
- 6
Gently fold in the blueberries with a spatula.
- 7
Divide the batter evenly among the muffin cups.
- 8
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
- 9
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.
💡 Tips
Store these muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, they freeze beautifully for up to two months. Simply thaw them on the counter or warm them up for a few seconds in the microwave.
Made this recipe? Let us know how it went.
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