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Moist Banana Blueberry Muffins

A close-up of a single, golden-brown Banana Blueberry Muffins sitting on a white plate near a window.
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A reliable recipe for making moist, bakery-style muffins featuring banana and fresh blueberries.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup mashed ripe bananas (about 2 large)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, combine the mashed bananas, melted butter, eggs, milk, and vanilla extract. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until the batter is just moistened. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 5 minutes at 400 degrees Fahrenheit. Then, reduce the oven temperature to 375 degrees Fahrenheit (190 Celsius) and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a streusel topping, mix 1/4 cup flour, 2 tablespoons brown sugar, and 1 tablespoon cold butter until crumbly, then sprinkle over the batter before baking.
  • You can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
  • For a dairy-free option, use almond or soy milk and ensure your butter substitute is dairy-free.
  • Add 1/2 cup chopped walnuts or pecans to the batter with the blueberries for added crunch.

Nutrition

Find it online: https://cookerycourier.com/banana-blueberry-muffins-recipe/