Banana Blueberry Muffins Recipe
User Reviews
4.3
Banana Blueberry Muffins Recipe
Description
The Banana Blueberry Muffins recipe uses a blend of all-purpose flour mixed with baking powder, baking soda, cinnamon, and salt to create a leavened base. Mashed ripe bananas add natural sweetness and moisture, complemented by brown sugar and Greek yogurt, which together help keep the crumb soft and tender. The inclusion of vanilla extract and cinnamon adds aromatic warmth.
Folding fresh blueberries into the batter provides juicy fruit bursts within the muffins, while additional blueberries dotted on top create an inviting presentation. Baking at 350°F produces a golden crust while ensuring the interior bakes evenly to a moist texture. The muffins are tested with a toothpick to confirm doneness, avoiding undercooked centers.
These muffins are convenient single-serving baked goods ideal for breakfast, snacks, or lunchboxes. Their balance of fruit, spices, and tender crumb make them appealing with or without accompaniments like butter or jam.
Notes advise storing leftover muffins in airtight containers refrigerated for about one week and freezing for up to three months. Reheating in a microwave for 30 seconds to one minute restores warmth and softness, facilitating make-ahead preparation and enjoyment.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 egg room temperature, large
- 1 ½ cups banana about 3 medium, mashed ripe
- ¾ cup light brown sugar packed
- ¼ cup Greek yogurt room temperature, full fat
- 1 teaspoon vanilla extract
- 1 cup blueberries plus more for sprinkling on top, fresh
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with parchment paper muffin liners or grease the muffin pan with oil. Do not use regular muffin liners.
- In a small bowl, stir together the flour, baking powder, baking soda, cinnamon and salt until combined.
- In a large bowl, whisk the eggs until blended. Whisk in the banana, brown sugar, yogurt, and vanilla until combined, then fold in the dry ingredients until no flour pockets remain. Fold in the blueberries.
- Divide the batter in the prepared muffin tin. Top each muffin with a couple blueberries. Bake in the preheated oven for 20-24 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Notes
- Store leftover muffins in an airtight container in the refrigerator for up to 7 days.
- Freeze muffins for up to 3 months to preserve freshness for later use.
- Reheat frozen or refrigerated muffins in the microwave for 30 seconds to one minute before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 146mg | 6% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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