Banana Blueberry Muffins
Soft, moist banana blueberry muffins with a golden domed top and juicy bursts of berry in every bite. Ready in just 35 minutes and made with simple pantry ingredients.
Equipment
- 12-count muffin tin
- Paper muffin liners
- Electric mixer (hand mixer or stand mixer)
- Large mixing bowl for the wet ingredients
- Medium mixing bowl for whisking the dry ingredients separately
- Rubber spatula
- Measuring cups and spoons
- Fork or potato masher for mashing the bananas
- Trigger-release ice cream scoop my favorite tool for portioning batter evenly, so every muffin bakes the same size
- Wire cooling rack
Ingredients
- ½ cup 113 g unsalted butter, softened
- ⅔ cup 133 g granulated sugar
- 2 large eggs room temperature, lightly beaten
- 1 cup 225 g mashed ripe banana (about 2 large or 3 medium bananas)
- 1 teaspoon 5 ml vanilla extract
- 1 ¾ cups 218 g all-purpose flour, measured correctly
- 1 teaspoon 5 g baking soda
- ½ teaspoon 2 g baking powder
- ½ teaspoon 3 g salt
- 1 ½ cups 225 g fresh or frozen blueberries (don't thaw if frozen)
- 1 tablespoon 8 g all-purpose flour (for tossing blueberries)
- Coarse sugar, for sprinkling (to taste)
Instructions
Prep
- Preheat oven to 425°F (218°C). Line a 12-count muffin tin with paper liners.
Make the Batter
- Cream the butter and sugar together in a mixing bowl with an electric mixer until light and fluffy.
- Add the eggs and mix until just combined.
- Stir in the mashed banana and vanilla extract until blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the batter and mix just until moistened. Do not overmix.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
Bake
- Divide the batter evenly among the muffin liners, filling almost to the top. Sprinkle tops with coarse sugar, if using.
- Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the oven door and bake for another 18–22 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Cool muffins completely before storing. Keep at room temperature, covered, for up to 3 days, or refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze cooled muffins in a freezer-safe airtight container or bag for up to 3 months. Thaw at room temperature or in the fridge.
- Reheating: Warm thawed muffins in the air fryer, toaster oven, or oven for 3–5 minutes until heated through.
- Tip: Use very ripe, heavily speckled bananas for the best flavor and moisture.
- Tip: Keep frozen blueberries frozen until the moment you fold them in — thawed berries will bleed color into the batter.