Banana Blueberry Muffins
How These Banana Blueberry Muffins Became a Thing at My Place
You know, there’s a story behind these muffins—because isn’t there always? The first time I made them, I was about three cups of coffee deep and had a distractingly enthusiastic toddler at my ankles (who, notably, only wanted the blueberries, not the actual muffin). Anyway, after a bit of flour-on-the-floor chaos and a slightly singed oven mitt, I ended up with muffins I probably should’ve guarded with my life, because they vanished within a few hours. Funny enough, my neighbor still asks me to “accidentally” bake too many and drop some off.
Why You’ll Love (Maybe Even Crave) These Muffins
Honestly, I make these Banana Blueberry Muffins when it’s one of those mornings that just calls for something warm and homey, like when you’re not even sure you’ve woken up properly. My family goes all-out bonkers for these because they’re super moist (could be the bananas, could be some weird kitchen magic?) and packed with bursting blueberries. Sometimes I think I like them best slightly underbaked; that gooey bit in the middle is pure joy. If you’re in a rush? They hold up well for breakfast-on-the-run—though good luck stopping at just one.
(Real talk, the first time I tried swapping frozen blueberries, I wound up with blue-tinted everything. I now prepare myself for smurf hands, and so should you.)
The Ingredients (A Few Substitutes, Because Life Happens)
- 3 ripe bananas (the spottier, the better; my grandmother always swore by Dole but honestly, the supermarket’s own just fine)
- 1/2 cup unsalted butter, melted (I’ve used coconut oil when I forgot to get butter—works, but changes the flavor)
- 2/3 cup light brown sugar (white sugar is ok in a pinch, just less caramelly)
- 1 large egg
- 1 teaspoon vanilla extract (I sometimes skip it and honestly, it’s still tasty)
- 1 and 1/2 cups plain flour (I grab whatever I’ve got, sometimes mixing in a bit of wholewheat if I’m feeling virtuous)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries (fresh is best but frozen works. If you’re using wild blueberries like I managed one summer, try not to eat them all first)
- A handful chopped walnuts (optional—I add them if I’m feeling fancy, or after my mum guilt-trips me about healthy fats)
Let’s Get to the (Very Casual) Directions
- Preheat your oven: 180°C (350°F), middle rack. Line a muffin tin with cases or just butter them like I do (saves on washing up, if you’re lazy—erm, efficient—like me).
- Mash bananas: Just throw them in a bowl and smash with a fork until kind of lumpy. Don’t stress if there are pieces—the muffins are forgiving.
- Mix in butter, sugar, egg, and vanilla. I usually just whisk this by hand, but if you’re fancy and want to bust out the stand mixer, go for it.
- Dry stuff: Dump the flour, baking powder, baking soda, and salt in. Stir gently; overmixing is a muffin crime, unless you like doorstops.
- Add blueberries and walnuts. Actually, I toss the blueberries in a teaspoon or so of flour first so they don’t all sink, but sometimes I forget and it’s still ok. Fold them in gently—this is where I sneak a taste. Quality control, right?
- Scoop batter (it’s thick, so a cookie scoop or just two big spoons works) into your muffin tin, filling each cup about 3/4 full. Lick the spoon. Judge yourself slightly.
- Bake for 20–25 minutes. Mine are done when the tops look golden and a toothpick comes out with just a few crumbs. If they’re a bit underdone in the center, that’s just a bonus, I say.
- Let cool for a few minutes (I almost never do and end up with burnt fingers… worth it, every time).
Honestly Useful Notes I’ve Picked Up
- If your bananas are more black than brown, you’re golden (the flavor is unreal, kind of toffee-like)
- I tried microwaving butter straight in the mixing bowl once, hoping for fewer dishes—I melted the bowl. Not my best idea.
- If you use frozen blueberries, don’t bother thawing—just stir them in frozen, or you’ll have a blue-grey mishmash. Once I did it the “right way” and, eh, not worth the effort.
- Muffin batter always seems too thick—then magically works out. Trust the process.
Ways I’ve Messed With This Recipe (Plus One Fail)
- Lemon zest is nice if you’re feeling zippy. Just don’t overdo it or it overtakes everything.
- One time, I swapped the blueberries for chopped apple… Not a win. Mushy. Only my Dad appreciated it—he eats everything.
- Chocolate chips instead of nuts are pretty dreamy (the kids now lobby for this, loudly)
- Mini muffins bake way faster—watch them closely!
The Gear: What You Need (and How to Fake It)
- Muffin tin – If you don’t have one, just use ramekins or, in a pinch, make it a loaf in a bread pan. Just takes longer to bake.
- Mixing bowls (one big, one not-so-big)
- Fork for mashing (or a potato masher, which, weirdly, I can never find when I’m in a hurry!)
- If you’re without muffin cases, generously buttering the pan works, but you might want to run a thin knife around the edges after baking. I learned this through, ahem, stubborn experience.
Keeping & (Not) Storing Banana Blueberry Muffins
Supposedly these last 2-3 days in a sealed tin. I’ll never know—they’re usually gone by midnight. If you actually manage leftovers, a quick zap in the microwave freshens them up. Oh, and they freeze pretty well, though the texture changes a bit (not that my crew has ever let them survive that long).
How I Like to Serve ‘Em (And You Might Too)
Morning coffee, with salted butter melting on top—proper lush. Or, if you’re my little one, you sneak the muffin out and just eat the topping. Sometimes I make them for a brunch spread with clotted cream and jam, which sounds ridiculous but wow, it’s lovely. My partner eats them straight from the fridge; I don’t get that but hey, each to their own.
Lessons Learnt (Aka: Don’t Be Like Me)
- Once, impatient me tried baking at a higher temp to go faster. Burnt outside, raw middle. Not… ideal. Just bake at the right temp, yeah?
- I left the batter sitting out for “just a minute” (45, actually), and they rose like sad pancakes. Don’t dawdle; bake soon after mixing.
- Honestly, cleaning the bowl right away makes life easier. I don’t always do it, but I always regret when I don’t.
Banana Blueberry Muffins FAQ (Because Folks Ask!)
- Can I freeze these?
- Absolutely! Wrap ’em in cling film—er, plastic wrap—and pop in the freezer. They’re best eaten within a month, but honestly, they lose a bit of that magic after a week or two. (Check Bigger Bolder Baking for more freezing tips!)
- What’s the best banana to use?
- The riper, the better—like, just before you’d throw them out. Not green ones (I’ve tried, they taste a bit… blame).
- Can I make these gluten-free?
- Yeah, I sometimes use Bob’s Red Mill 1:1 flour and it’s pretty spot-on (though slightly denser). There’s some lovely info at Minimalist Baker for gluten-free banana muffins if you want ideas.
- Why did my muffins stick to the cases?
- Haha, the eternal question! If they’re super fresh, sometimes that happens—wait till they’re cool or use parchment liners. Or, like me, just peel the bits off and eat them anyway.
- Do I have to add nuts?
- Nope. Honestly, I often forget, and then pretend it’s a deliberate choice.
Quick digression (wouldn’t be me otherwise): once, I actually tried making this with a plantain instead of banana. Don’t. It’s… just not the same. But hey, baking’s all about the missteps. If you end up with your own wild variation, let me know—or, you know, keep it our little secret.
Want to nerd out on mufffin science? Sally’s Baking Addiction has a rabbit hole’s worth of tips, if you like that sort of thing.
And if all else fails: serve with extra butter and zero apologies. That’s the only real rule at my house.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 ripe bananas, mashed
- 1 cup fresh blueberries
- 1 large egg
- 1/2 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
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1Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
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2In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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3In a separate bowl, combine mashed bananas, sugar, melted butter, egg, milk, and vanilla extract; mix until smooth.
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4Add the wet ingredients to the dry ingredients and stir until just combined.
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5Gently fold in the blueberries, then evenly divide the batter among the prepared muffin cups.
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6Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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