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Banana Blueberry Muffins

Banana Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 201
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • ¾ cup granulated sugar
  • ½ cup neutral oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup mashed ripe banana (about 3 medium)
  • 1 cup blueberries (fresh or frozen, do not thaw if frozen)

Method
 

  1. Heat oven to 375°F (190°C) and line a 12-cup muffin tin. In a large bowl, mash the bananas, then whisk in sugar, oil, eggs, and vanilla until smooth.
  2. Sprinkle flour, baking powder, baking soda, and salt over the wet mixture. Fold with a spatula just until no dry streaks remain.
  3. Gently fold in the blueberries until barely incorporated, about 4 to 5 folds.
  4. Divide batter among muffin cups, filling each about three-quarters full. Bake 18 to 22 minutes until tops spring back and a toothpick comes out clean.
  5. Cool in the pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Use very ripe, speckled bananas for the best sweetness and moisture. If you use frozen blueberries straight from the freezer, add 2 extra minutes to the bake time and expect a few purple streaks in the batter. The muffins keep well at room temperature for a couple of days or freeze beautifully.