Indulge in the perfect blend of flavors with these blueberry banana muffins. They are moist, fluffy, and bursting with the sweetness of ripe bananas and juicy blueberries. Whether enjoyed fresh out of the oven or as a quick snack, these muffins are sure to please everyone. Easy to make and incredibly satisfying, this recipe will quickly become a family favorite.
Ingredients
– 1 cup mashed ripe bananas (about 2 large bananas)
– 1/2 cup sugar
– 1/3 cup melted butter
– 1 egg, beaten
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 1/2 cups all-purpose flour
– 1 cup fresh blueberries
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is approximately 15 minutes, with a cooking time of 20-25 minutes.
Nutritional Value
Each muffin (1 serving) contains approximately 180 calories, 4g of fat, 32g of carbohydrates, 2g of protein, and 1g of fiber.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mash the ripe bananas until smooth.
3. Stir in the melted butter until combined.
4. Add the beaten egg and vanilla extract, mixing well.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
7. Gently fold in the blueberries, being careful not to overmix.
8. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
9. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
10. Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute the all-purpose flour with whole wheat flour for a healthier option. Additionally, maple syrup can replace sugar for a natural sweetener.
Serving and Pairings
These muffins pair wonderfully with a cup of coffee or tea. For a more filling breakfast, serve alongside yogurt and fresh fruit.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. Reheat in the microwave for about 15-20 seconds before serving.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Using unripe bananas will not provide the same sweetness.
- Not preheating the oven can affect the rise of the muffins.
- Skipping the paper liners can result in muffins sticking to the pan.
- Not allowing muffins to cool can make them soggy.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Mix blueberries in flour before adding to the batter to prevent sinking.
- Try adding nuts for added texture and flavor.
- Experiment with spices like cinnamon for a unique twist.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries can be used. Just add them directly without thawing to avoid color bleeding.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are done.
Can I make these muffins gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free blend.
How long can I store these muffins?
They can be stored at room temperature for up to 3 days or frozen for 3 months in an airtight container.
Can I add other fruits?
Yes, feel free to add chopped strawberries or raspberries for a fruity variation.
Conclusion
These blueberry banana muffins are a delightful treat that combines the sweetness of bananas with the tartness of blueberries. Perfect for breakfast or a snack, they are simple to make and even easier to enjoy. Bake a batch today and savor the deliciousness!
Blueberry Banana Muffins
Ingredients
- 1 cup mashed ripe bananas about 2 large bananas
- 1/2 cup sugar
- 1/3 cup melted butter
- 1 egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas until smooth.
- Stir in the melted butter until combined.
- Add the beaten egg and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Nutrition
