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Close up of blueberry banana muffins in white paper liners. White surface, light blue cloth.

Banana Blueberry Muffins (easy recipe)

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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. 

  • Total Time: 40 minutes
  • Yield: 12 regular muffins

Ingredients

Units
  • 2/3 cup mashed bananas (about 2 medium)
  • 1/3 cup vegetable oil
  • 1 egg, at room temperature
  • 1/4 cup white granulated sugar
  • 1/4 cup light brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup blueberries, fresh or frozen

Instructions

  1. Preheat the oven to 350ºF / 180ºC.
  2. Line 12 regular muffin tins with paper liners or butter/spray the pans. 
  3. In a large bowl sift together the dry ingredients: flour, baking powder, salt and both sugars. Stir to combine.
  4. Whisk egg, oil, and vanilla in a medium bowl. Do not beat but mix well until no streaks of egg whites remain.
  5. Add the mashed banana and stir.
  6. Pour the wet ingredients at once to the bowl with the dry ingredients.
  7. Mix until you barely have streaks of flour, but do NOT overmix. It will be lumpy and not completely mixed and that is fine.
  8. Add the blueberries and stir lightly to combine with a rubber spatula.
  9. Divide evenly among the muffin cups or muffin liners.
  10. 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.
  11. Let cool on a wire rack and eat warm or let cool down completely. 
  12. They are best eaten the day they are made, but you can keep them for a day at room temperature covered or wrapped.
  13. Store leftovers, covered in plastic wrap or in an airtight container, in the refrigerator for a few days or frozen for a month. 

Notes

  • 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.
  • 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. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

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