Banana Blueberry Muffins
These banana blueberry muffins are incredibly moist, fluffy, and bursting with sweet blueberries and banana flavor. They’re perfect for a quick breakfast, brunch, or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium)
- ½ cup buttermilk
- 1 cup fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, combine mashed bananas and buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the banana mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries.
- Fill each muffin cup about ¾ full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, sprinkle the tops of the muffins with coarse sugar before baking. You can also use frozen blueberries, but don’t thaw them first.
Find it online: https://grilldrip.com/banana-blueberry-muffins/