Banana Blueberry Muffins (easy recipe)
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. They are ready in 45 minutes and freeze wonderfully.
Servings 12 regular muffins
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 fresh or frozen blueberries straight from the freezer; no need to thaw them.
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 fresh or frozen 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.
Notes
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 butter or use baking spray for the muffin pan and omit the liners. You can also make mini muffins using a mini muffin pan; just be careful as the baking time is less.
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 possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
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.
Variations: Use Greek yogurt instead of the oil for a lighter, tangier muffin. Use blackberries, chopped strawberries or raspberries instead of blueberries. They all pair well with bananas. Add a dash of ground cinnamon, orange or lemon zest to the batter.
