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Easy blueberry banana muffins recipe with juicy blueberries and ripe banana

Easy Blueberry Banana Muffins Recipe

Easy blueberry banana muffins recipe made with ripe bananas, juicy blueberries, and a soft, moist texture for a delicious homemade breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
Wet Ingredients
  • 2 ripe medium bananas mashed
  • 1 large egg
  • ⅓ cup granulated sugar
  • ¼ cup unsalted butter melted and slightly cooled
  • ¼ cup milk
  • 1 teaspoon vanilla extract
Blueberries
  • 1 cup fresh or frozen blueberries
  • 1 teaspoon all-purpose flour for coating the blueberries
Optional Topping
  • 1 tablespoon coarse sugar
  • A few extra blueberries

Method
 

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
  3. In a separate bowl, mash the ripe bananas until mostly smooth.
  4. Add the egg, sugar, melted butter, milk, and vanilla to the mashed bananas. Whisk until well combined.
  5. Add the dry ingredients to the wet mixture and stir gently just until combined. Do not overmix.
  6. Toss the blueberries with 1 teaspoon of flour. Gently fold them into the batter. If using frozen blueberries, add them without thawing.
  7. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Add optional coarse sugar or extra blueberries on top.
  8. Bake for 18–23 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack.
  10. Allow the muffins to cool slightly before serving.

Notes

  • Use very ripe bananas with plenty of brown spots for better sweetness and moisture.
  • Measure flour carefully to avoid dry, dense muffins.
  • Do not overmix the batter.
  • Fresh or frozen blueberries can be used.
  • Frozen blueberries should be added directly from the freezer.