Description
These banana blueberry muffins are the perfect mix of fruity sweetness and soft, bakery-style texture. Ripe bananas bring natural moisture and richness, while juicy blueberries burst with flavor in every bite. Whether you need a grab-and-go breakfast, a snack for school, or a cozy weekend treat, these muffins come together fast and taste even better the next day.
Ingredients
2 ripe bananas, mashed
1 cup fresh or frozen blueberries
½ cup granulated sugar
¼ cup brown sugar
⅓ cup vegetable oil or melted butter
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)
Instructions
Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
In a large bowl, whisk together mashed bananas, sugars, oil, eggs, and vanilla until smooth.
In a separate bowl, combine flour, baking soda, salt, and cinnamon.
Gently fold dry ingredients into the wet mixture just until combined.
Toss blueberries in 1 teaspoon of flour (to prevent sinking), then fold them into the batter.
Divide batter evenly among muffin cups.
Bake for 18–22 minutes, or until a toothpick comes out clean from the center.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: Breakfast