These bakery-style muffins are sweet, very moist, and easy to make. They will rise and bake to a golden brown. A winning flavor duo that brings together the sweetness of ripe bananas with the burst from juicy blueberries. They are ready in 45 minutes and freeze wonderfully.
The ultimate breakfast muffin?
Though I was expecting a great muffin, this unique flavor combination turned out to be even more delicious. The sweet banana and the juicy blueberries make a great pair.
And the blueberries don't sink and are well distributed throughout the batter.
The perfect marriage when you can't decide between banana or blueberry muffins.
- Easy to make: the batter comes together in no time so you can whip them up at a moment's notice.
- Make ahead: they keep well for a day (no more) at room temperature, covered or in an airtight container, and freeze wonderfully. In both cases, I suggest warming them in a medium oven (350°F/180°C) before eating.
- Adaptable: use fresh or frozen blueberries and make them year-round.
- Versatile: they're great for a potluck, as a snack or quick breakfast, for a bake sale or as part of an informal brunch table.
I love muffins with unique flavor combinations, and this past year I added several, like zucchini carrot muffins, banana muffins with carrots and pumpkin banana muffins.
FAQ
Too much mixing or beating the batter is, in my experience, the main culprit. The ingredients have to be lightly mixed just until integrated. Use a spatula or whisk for best results, as it's hard to overmix a muffin batter is folding it by hand.
Using oil in the butter, not overbaking the muffins, and not overmixing or beating the batter contributes to moist muffins.
Using oil adds richness. Mixing the dry and wet ingredients *just* until moistened and not overbaking the muffins will ensure fluffy, soft ones.
Ingredient list
- Blueberries: you can use fresh or frozen berries.
- Bananas: use very ripe ones with brown specks. They have the best, sweetest banana flavor.
- Sugars: white granulated and brown sugar are used. They each bring something to the recipe, but you can use only one of them (1 cup total) if that's all you have.
- Vegetable oil: I use sunflower oil, which is neutral, but coconut oil, canola, or even light olive oil can be used.
- Egg: large, fresh.
- Flour: this recipe works with both all-purpose flour and cake flour.
- Baking powder: make sure it's not expired. It's used as a leavening, to make the muffins rise well during baking.
- Salt.
- Vanilla extract.
- Ground cinnamon.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Steps to make blueberry banana muffins
This is an old-fashioned muffin recipe made by mixing the wet ingredients in a bowl and the dry ingredients in another large mixing bowl, and then combining the two. Very easy!
- Sifting dry ingredients: it's necessary to add air to the batter and dissolve clumps that help integrate the ingredients better.
- Add the liquid ingredients to the dry ones all at once. Fold the fruit gently with a spatula so you don't smash the berries.
Wet ingredients
Whisk them together in a medium bowl. Use a whisk; there's no need to beat. Then add the mashed bananas. I like them a little chunkier, but you can mash them until very smooth.
Filling the pan
Make sure you distribute the fruit throughout the batter. I like to use an ice cream scoop to fill the paper cups evenly, not exceeding ¾ of their capacity.
Vintage Kitchen Tip
This is not the recipe to use an electric or stand mixer as it will overmix the batter. Use a whisk, two bowls, and then a spatula to fold in the fruit.
Baking
- Muffin tin: I like to use paper liners (paper cups or muffin liners) because it's easier to clean afterward, they keep the muffins moist, and are great if you want to transport them. But you can simply butter or use baking spray for the muffin pan.
- For a crunchier topping, you can add a sprinkling of sugar (half a teaspoon) to each muffin top before baking.
- When are the muffins done? Use the baking time given in the recipe as your guide, check five minutes earlier, and see if the tester or toothpick comes out clean. All ovens are different, so it might take a few minutes more or less than specified.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Light mixing: you mustn't overmix the batter if you want a tender muffin.
- Berries: fresh berries are always my first choice, but these homemade muffins can be made year-round with frozen blueberries. Add them to the batter straight from the freezer; no need to thaw them.
- Substitution for blueberries: use blackberries, chopped strawberries or raspberries. They all pair well with bananas.
- Greek yogurt: use it instead of the oil for a lighter, tangier muffin.
Storage
- Allow the muffins to cool completely before storing them. This will prevent moisture from building up inside the container making the muffins soggy.
- Choose your container: use a plastic container with a tight-fitting lid, a resealable plastic bag, or plastic wrap.
- Don't squish them: if using a plastic container or resealable plastic bag, place the muffins in a single layer, and put a sheet of parchment or wax paper between each layer to prevent them from sticking together.
- Seal the container or bag tightly, removing as much air as possible. This will help keep the muffins fresh for longer.
- Choose a cool, dry place: like your pantry or cupboard.
- Refrigerating muffins: I don't recommend this as this can cause the muffins to dry out.
- Freezing: they can be frozen for a month, always well-wrapped or in an airtight container. Defrost them at room temperature, unwrapped. And I suggest you warm them slightly in the oven before eating. For softer muffins, freeze them while still warm; they'll retain moisture.
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Banana Blueberry Muffins (easy recipe)
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Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup white granulated sugar
- ¼ cup light brown sugar
- 1 egg, at room temperature
- ⅓ cup vegetable oil, like sunflower oil
- ⅔ cup mashed bananas, about 2 medium
- 1 teaspoon vanilla extract
- ¾ cup blueberries, fresh or frozen
Instructions
- Preheat the oven to 350ºF (180°C).
- Line 12 regular muffin tins with paper liners or butter/spray the pans.
- In a large bowl sift together the dry ingredients: 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¼ cup white granulated sugar and ¼ cup light brown sugar. Stir to combine.
- Whisk 1 egg, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract in a medium bowl. Do not beat, but mix well until no streaks of egg whites remain.
- Add ⅔ cup mashed bananas and stir.
- Pour the wet ingredients at once to the bowl with the dry ingredients.
- Mix until you barely have streaks of flour, but do NOT overmix. It will be lumpy and not completely mixed and that is fine.
- Add ¾ cup blueberries and stir lightly to combine with a rubber spatula.
- Divide evenly among the muffin cups or muffin liners.
- Bake for 25-30 minutes, until the top is dry and golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
- Let cool on a wire rack and eat warm or let cool down completely.
- They are best eaten the day they are made, but you can keep them for a day at room temperature covered or wrapped.
- Store leftovers, covered in plastic wrap or in an airtight container, in the refrigerator for a few days or frozen for a month.
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