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Banana Blueberry Muffins with Yogurt

These Banana Blueberry Muffins with Yogurt are extra soft, incredibly delicious, and baked to perfection in only 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 197 kcal
Course: Dessert , Breakfast , Snacks
Cuisine: American

Ingredients

  • 3 medium ripe bananas
  • 1 large egg
  • 140 g caster or granulated sugar
  • 60 g plain natural yogurt
  • 60 ml vegetable or sunflower oil
  • 1 teaspoon vanilla bean paste or extract
  • ¼ teaspoon salt
  • 225 g self-raising flour
  • 150 g blueberries

Instructions

    Cup of Yum
  1. Preheat your oven to 175° C - 350° F and prepare a 12-cup muffin tin by using paper liners or lightly greasing it with spray oil. 
  2. In a mixing bowl, mash the ripe bananas until smooth.
  3. Add the egg, yogurt, vegetable oil, and vanilla bean paste to the mashed bananas. Mix well until all ingredients are combined.
  4. In a separate bowl, sift the self-raising flour, sugar, and salt, and add it to the wet mixture.
  5. Gently fold the dry ingredients into the mixture until just combined. Be careful not to overmix.
  6. To prevent blueberries from sinking, toss them in a bit of flour before folding them into the batter.
  7. Gently fold in the blueberries until evenly distributed throughout the batter.
  8. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
  9. Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  10. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Make sure your bananas are ripe and spotty for the best flavor and sweetness in your muffins.
  • When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tough muffins.
  • To prevent blueberries from sinking, toss them in a bit of flour before folding them into the batter.
  • Gently fold the blueberries into the batter to avoid smashing them and to distribute them evenly throughout the muffins.
  • If not using paper liners, make sure to grease the muffin tin well to prevent sticking.
  • Ensure your oven is fully preheated before baking the muffins to ensure even baking.
  • Muffin recipes need precise measurements. Using a kitchen scale to weigh ingredients is the best way to get perfect muffins.

Nutrition Information

Calories 197kcal (10%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 1g Trans Fat 0.03g Cholesterol 16mg (5%) Sodium 58mg (2%) Potassium 148mg (4%) Fiber 2g (8%) Sugar 17g (34%) Vitamin A 53IU (1%) Vitamin C 4mg (4%) Calcium 14mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 197

% Daily Value*

Calories 197kcal 10%
Carbohydrates 34g 11%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 1g 5%
Trans Fat 0.03g 2%
Cholesterol 16mg 5%
Sodium 58mg 2%
Potassium 148mg 3%
Fiber 2g 8%
Sugar 17g 34%
Vitamin A 53IU 1%
Vitamin C 4mg 4%
Calcium 14mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.