Easy Banana Blueberry Muffins
Loaded with fruity flavor, these Banana Blueberry Muffins are fluffy, moist, and easy to make. Prepare them in advance for sweet breakfasts, satisfying snacks, and better-for-you desserts!
Servings: 12 muffins
Ingredients
- 3 large ripe bananas mashed
- 3/4 cup sugar
- 1 large egg slightly beaten
- 1/3 cup salted butter melted
- 1 cup fresh or frozen blueberries*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Grease a muffin tin. Set aside.
- In a large bowl, add the bananas, and mash them with a fork.3 large ripe bananas
- Add the sugar and slightly beaten egg, mixing just until smooth. Stir in the melted butter and blueberries, and mix again.3/4 cup sugar, 1 large egg, 1/3 cup salted butter, 1 cup fresh or frozen blueberries*
- In a separate bowl, whisk the baking soda, baking powder, salt, and flour.1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 cups all-purpose flour
- Working in batches, combine the dry ingredients in the bowl with the wet ingredients, stirring just until smooth. Be careful not to overmix!
- Fill each muffin cup ¾ of the way full.
- Bake for 20 minutes or until the muffins are fluffy and a toothpick can be inserted into the center and come out clean.
- Allow the muffins to cool in the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for 3-4 days.
Notes
*If using frozen blueberries, add extra baking time as needed.
Nutrition
Serving: 1serving | Calories: 128kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 266mg | Potassium: 122mg | Fiber: 1g | Sugar: 17g | Vitamin A: 187IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 0.2mg
