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The Ultimate Banana Blueberry Muffins

These muffins are moist, flavorful, and loaded with juicy blueberries, with a few tricks to prevent them from sinking or bleeding too much.
Course Breakfast, Snack
Cuisine English
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 Servings
Calories 141kcal

Ingredients

  • 1.5 cups 190g all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1.5 cups about 3 medium bananas very ripe
  • 1/2 cup 100g granulated sugar
  • 1/4 cup 50g light brown sugar packed
  • 1/3 cup 75g unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 1 tsp. vanilla extract
  • 1 cup 150g blueberries if using frozen, do not thaw!
  • 1 tbsp. extra flour for tossing with frozen blueberries, taken from the 1.5 cups above

Instructions

  • Preheat Oven and Prepare Muffin Tin:
  • Preheat your oven to 425∘F
  • Line a 12-cup muffin tin with paper liners, or grease each cup generously.
  • Prepare Frozen Blueberries
    1 tbsp. extra flour
  • If you are using frozen blueberries: In a small bowl, toss the frozen blueberries with the 1 tablespoon of extra flour until they are lightly coated. This helps prevent them from sinking to the bottom and minimizes bleeding into the batter. Keep them in the freezer until ready to add.
  • Combine Dry Ingredients:
    1.5 cups 190g all-purpose flour, 1 tsp. baking soda, 1/2 tsp. ground cinnamon, 1/4 tsp. salt, 1/2 tsp. baking powder
  • In a medium bowl, whisk together the 1.5 cups flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  • Combine Wet Ingredients:
  • In a large mixing bowl, mash the overripe bananas thoroughly.
    1.5 cups about 3 medium bananas
  • Add the granulated sugar, brown sugar, melted butter, egg, and vanilla extract to the mashed bananas. Whisk until well combined and smooth.
    1/2 cup 100g granulated sugar, 1/4 cup 50g light brown sugar, 1 large egg, 1 tsp. vanilla extract, 1/3 cup 75g unsalted butter
  • Combine Wet and Dry (Gently!):
  • Add the dry ingredients to the wet ingredients.
  • Using a spatula or wooden spoon, gently fold the mixture just until combined. A few streaks of flour are perfectly fine.
  • Fold in Blueberries:
    1 cup 150g blueberries
  • Add the flour-coated frozen blueberries to the batter.
  • Gently fold them in with just a few strokes until they are evenly distributed. Do not overmix! The less you stir, the less the blueberries will "bleed" colour into your batter.
  • Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds to three-quarters full.
  • Optional for bakery-style tops: You can sprinkle a little coarse sugar (like turbinado sugar) on top of each muffin before baking for a nice crunch and sparkle.
  • Bake for 5 minutes at 425F, then turn down to 375F for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (no wet batter).
    Baking with frozen berries might add a few extra minutes to the cook time compared to fresh.
  • Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 80g | Calories: 141kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 181mg | Potassium: 135mg | Fiber: 2g | Sugar: 5g | Vitamin A: 203IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg