Banana-Blueberry Muffins

These fluffy banana-blueberry muffins are perfect for busy families who want something homemade and delicious without all the fuss. Kids and grown-ups both go crazy for the sweet banana flavor mixed with juicy blueberries, plus they’re packed with fiber to keep everyone happy and full!

Recipe Details

Timing & Servings: Cook Time: 20 minutes, Additional Time: 40 minutes, Total Time: 1 hour, Serves: 12 people, Yield: 12 muffins.

Nutrition Profile: High-Fiber

Nutrition Facts (per serving): 232 Calories, 6g Fat, 41g Carbs, 4g Protein

Ingredients You’ll Need

Buttermilk: You’ll need ¾ cup of nonfat or low-fat buttermilk, which makes these muffins super tender and moist. The slight tanginess pairs perfectly with the sweet bananas!

Brown sugar: ¾ cup packed light brown sugar gives you that rich, caramel-like sweetness that makes these muffins feel like a treat.

Oil: Just ¼ cup of neutral oil like canola or avocado oil keeps things light but still gives you that perfect muffin texture.

Eggs: 2 large eggs help bind everything together and make the muffins nice and fluffy.

Bananas: 1 cup of mashed ripe bananas, which is about 3 medium bananas. The riper they are, the sweeter your muffins will be!

Whole-wheat pastry flour: 1¼ cups of this special flour makes your muffins healthier while keeping them tender and light.

All-purpose flour: 1 cup of regular flour works with the whole-wheat flour to give you the perfect texture.

Baking powder: 1½ teaspoons helps your muffins rise up tall and fluffy.

Cinnamon: ¾ teaspoon ground cinnamon adds that warm, cozy flavor that goes so well with bananas.

Baking soda: ½ teaspoon works with the buttermilk to make everything light and airy.

Salt: ½ teaspoon brings out all the other flavors perfectly.

Nutmeg: ¼ teaspoon ground nutmeg adds a little extra warmth and spice.

Blueberries: 1¼ cups of fresh or frozen blueberries burst with juicy sweetness in every bite.

How to Make Banana-Blueberry Muffins

Step 1: Preheat your oven to 400 degrees F. Coat 12 muffin cups with cooking spray or line them with paper liners.

Step 2: Whisk buttermilk, brown sugar, oil and eggs in a large bowl until everything looks smooth. Stir in your mashed bananas and mix well.

Step 3: In a medium bowl, whisk together whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg.

Step 4: Fold the dry ingredients into the wet ingredients and stir until just combined. Don’t overmix or your muffins will be tough! Gently fold in the blueberries.

Step 5: Divide the batter among your prepared muffin cups. They’ll be nice and full, which gives you those beautiful bakery-style tops!

Step 6: Bake for 20 to 25 minutes until the tops are golden brown. A wooden skewer inserted in the center should come out clean.

Step 7: Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Easy and Quick Banana-Blueberry Muffins Version

Want to make these even faster? You can use a muffin mix as your base and just add ½ cup mashed banana and ¾ cup blueberries to any basic muffin mix! Just follow the package directions but fold in your fruit at the end. You’ll still get that amazing banana-blueberry combo in half the time!

Serving Ideas

These muffins are perfect all by themselves for breakfast or a snack. They make a complete grab-and-go meal when you’re rushing out the door! Try them warm with a little butter, or pack them in lunch boxes with some fresh fruit and yogurt for a balanced meal.

Storage

Store your muffins at room temperature for up to 2 days wrapped in plastic wrap. For longer storage, freeze them for up to 1 month! To reheat frozen muffins, just remove the plastic wrap, wrap in a paper towel, and microwave on high for 30-45 seconds.

Substitutions

Can’t find whole-wheat pastry flour? No worries! You can use 2¼ cups all-purpose flour instead. Don’t have buttermilk? Mix ¾ cup regular milk with 1 tablespoon lemon juice and let it sit for 5 minutes. You can swap the oil for melted butter if you want a richer flavor too!

Pro Tips

• Perfect bananas: Use bananas that are really ripe with brown spots – they’re much sweeter and mash easier!
• Don’t overmix: Stir just until you can’t see dry flour anymore. Lumpy batter makes tender muffins!
• Frozen blueberries: Don’t thaw them first – toss them in a little flour before folding in to prevent sinking.
• Even scooping: Use an ice cream scoop to get perfectly even muffins every time.

FAQs

Can I use frozen blueberries in this recipe?

You bet! Frozen blueberries work just as well as fresh ones. Don’t thaw them first – just toss them in a little flour before folding them into the batter. This helps prevent them from sinking to the bottom and turning your batter purple.

What if I can’t find whole-wheat pastry flour?

Sure! You can substitute it with regular all-purpose flour, but your muffins will be a bit less tender. You can also try using half whole-wheat flour and half all-purpose flour as a middle ground. The muffins will still taste amazing!

How do I know when my muffins are done?

The tops should be golden brown and spring back when you lightly touch them. A wooden skewer or toothpick inserted in the center should come out clean or with just a few moist crumbs. If there’s wet batter on the skewer, give them a few more minutes!

Can I make mini muffins instead?

Absolutely! This batter makes about 24 mini muffins. Just reduce the baking time to 12-15 minutes and keep an eye on them. They’re done when they’re golden and a toothpick comes out clean.

Final Thoughts

I hope you and your family love these banana-blueberry muffins as much as mine does! They’re such a great way to use up those ripe bananas sitting on your counter. Let me know how yours turn out – I’d love to hear about any fun variations you try!