There’s something comforting about the smell of freshly baked muffins wafting through the kitchen, and when they are packed with bananas and blueberries, they promise not only a tasty treat but also a nutritious snack. My recipe for Banana Blueberry Muffins is guaranteed to be a crowd-pleaser. Made with wholesome ingredients like whole wheat flour, ripe bananas, and antioxidant-rich blueberries, these muffins strike the perfect balance between a healthy and indulgent treat.
Whether you’re a seasoned baker or just beginning, you’ll love how quickly and easily these muffins come together. Plus, with options to use fresh or frozen blueberries and your choice of milk or water, this recipe is as versatile as it is delicious.
Read on for the step-by-step guide to making these delightful Banana Blueberry Muffins.
Ingredients for Banana Blueberry Muffins
Before we dive into the process, let’s take a look at the ingredients you’ll need for these Banana Blueberry Muffins. The combination of ripe bananas and juicy blueberries sets the stage for a moist, flavorful muffin, while coconut oil provides a healthier fat option. Here’s a detailed list of what you need:
Ingredients List:
- 4 tablespoons (56g) coconut oil, melted and cooled : Adds moisture and a subtle coconut flavor. You can replace this with vegetable or melted butter if preferred.
- 3/4 cup (190g) whole wheat flour, white whole wheat, or spelt flour : Using whole grains keeps the muffins hearty and nutritious. Choose what suits your taste or what’s available in your pantry.
- 1/3 cup (65g) sugar : Provides enough sweetness to balance the tang of blueberries and enhances the overall flavor.
- 1 teaspoon baking powder : Helps the muffins rise, giving them a light and fluffy texture.
- 1 teaspoon baking soda : This works in tandem with the baking powder to create the perfect lift.
- 1/4 teaspoon fine sea salt : Just a pinch to balance the sweetness.
- 2 large ripe bananas, mashed (about 1 cup) : Bananas add natural sweetness and moisture. The riper the bananas, the better!
- 1 large egg : Binds the ingredients together and gives the muffins structure.
- 1/2 teaspoon vanilla extract : Adds warmth and depth to the flavor.
- 1 to 3 tablespoons water or milk, as needed : Adjust the consistency of the batter. Use any milk of your choice or simply water.
- 6 ounces blueberries, fresh or frozen : About 1 cup of blueberries adds a burst of fruity freshness in every bite.
- 1 tablespoon turbinado sugar (optional) : For topping the muffins to add crunch and sweetness.
Step-by-Step Directions for Perfect Banana Blueberry Muffins
1. Preheat the Oven
Start by preheating your oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners or give it a quick spray with non-stick cooking spray. This ensures easy removal of the muffins and makes cleanup a breeze.
2. Mix the Dry Ingredients
In a large bowl, whisk together the following dry ingredients:
- 3/4 cup (190g) whole wheat flour (or your choice of white whole wheat or spelt flour)
- 1/3 cup (65g) sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Whisk these ingredients until evenly combined. This step ensures that the leavening agents are equally distributed, allowing the muffins to rise evenly when baking.
3. Combine the Wet Ingredients
In a separate, medium-sized bowl, mash 2 large ripe bananas with a fork until smooth. Then, whisk in:
- 4 tablespoons (56g) melted and cooled coconut oil
- 1 large egg
- 1/2 teaspoon vanilla extract
It’s important to mix these wet ingredients thoroughly until smooth. Bananas add natural sweetness and moisture, while the egg provides structure. The coconut oil also lends a subtle tropical flavor and keeps the muffins moist.
4. Combine Wet and Dry Ingredients
Next, pour the banana mixture into the bowl with the dry ingredients. Using a fork or spatula, gently combine the two until everything is just mixed. Be careful not to over-mix the batter! Over-mixing can lead to dense muffins instead of the fluffy ones we want.
5. Adjust the Batter Consistency (If Necessary)
If the batter looks too thick or dry (which can sometimes happen depending on the ripeness of your bananas), stir in 1 to 3 tablespoons of water or milk. You’re aiming for a slightly thick, but smooth and pourable consistency.
6. Fold in the Blueberries
Fold in 6 ounces (about 1 cup) of fresh or frozen (do not thaw if frozen) blueberries. Gently incorporate them into the batter to avoid crushing the berries too much while ensuring they’re evenly distributed.
Baking and Serving Banana Blueberry Muffins
7. Fill the Muffin Cups
Once the batter is ready, divide it evenly among the 12 muffin cups. Each cup should be filled about 3/4 full. This will give the muffins enough room to rise beautifully during baking. If you like a bit of extra sweetness and crunch, sprinkle a little turbinado sugar on top of each muffin before baking. This step is optional but highly recommended for added texture and a glistening touch!
8. Bake the Muffins
Place the muffin tin in your preheated oven and bake at 350°F (177°C) for 20 to 25 minutes . To test if they’re done, insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, your muffins are ready!
Note: Muffins closer to the edges might bake faster than those in the center, so be sure to rotate the pan halfway through baking for even cooking.
9. Cool and Serve
Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a cooling rack. While it’s tempting to dive into a warm muffin fresh out of the oven, letting them cool slightly will help the flavors to settle and also prevent them from falling apart.
Storage and Make-Ahead Tips
- Storage: These muffins stay fresh for 1-2 days if kept in an airtight container at room temperature. For a longer shelf life, you can refrigerate them for up to 5 days.
- Freezing: Banana Blueberry Muffins freeze very well. Simply store them in a freezer-safe bag for up to 1 month. When you’re ready to eat, let them thaw at room temperature or warm them briefly in the microwave or oven for a just-baked feeling.
Conclusion
And there you have it! Whether you’re preparing a healthier breakfast option, packing a mid-day snack, or enjoying an after-dinner treat, these Banana Blueberry Muffins are the perfect choice. With their naturally sweet flavor, tender crumb, and burst of blueberries in every bite, they hit all the right notes.
Not only do they taste amazing, but the wholesome ingredients like whole wheat flour, mashed bananas, and coconut oil provide a nutritious boost. Plus, they’re so easy to make—you’ll have 12 delicious muffins ready in just under 30 minutes.
Give them a try, and feel free to experiment! You can switch things up by adding some chopped nuts, cinnamon, or even a handful of chocolate chips. Whatever you do, enjoy every last bite of these comforting Banana Blueberry Muffins!
