Banana Blueberry MuffinsÂ
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Crafted with simple ingredients that are likely already in your fridge/pantry (like blueberries, flour, and eggs), these banana blueberry muffins are a weekly staple for any busy professionals or moms who are low on time.
Table of Contents
Why you’ll love this recipe
Healthy and ready in 25 minutes? Say no more! This delicious batch of banana blueberry muffins will help tide you over until your next snack or meal. They’re freezer-friendly, so you can make multiple batches at a time and enjoy them as you wish.
Using ripe bananas in these blueberry banana muffins recipe ensures every bite is moist and delicious. Bonus, using ripe bananas in this banana blueberry muffin recipe means you can forego sugar as the bananas are sweet enough!
If you’re making a smaller batch of this blueberry banana muffin recipe and have extra bananas, you can create some delicious Mini Pancakes with Biscoff.
Ingredients
Bananas
While this is a recipe for banana blueberry muffins, you can use applesauce instead of bananas. This is also a great swap if you don’t have enough bananas. For every banana, use ½ cup of applesauce. Note: Don’t use more than 1 cup of applesauce as a swap since it can make the batter too liquidy.
Flour
Of course, you can swap regular flour for a gluten-free option in this banana blueberry muffins recipe. You can also use pastry or whole wheat flour for these blueberry and banana muffins.
Honey
Create a vegan-friendly recipe by using other sweeteners in this banana and blueberry muffins recipe, such as maple syrup or agave.See the recipe card for full information on all ingredients and quantities.
See the recipe card for full information on all ingredients and quantities.
How to make this recipe
- Start by combining the dry ingredients, mixing the flour, baking powder, cinnamon and salt (Image 1).
- Then mash your bananas in a separate bowl and add the melted coconut oil and egg, whisking until well combined. Then whisk in the honey, yogurt, vanilla extract and milk into the bowl (Image 2).
3. Next, gradually pour the dry ingredients into the wet ingredients, while folding to keep the air in. Add the frozen blueberries and fold them into the mixture (Image 3).
4. Add the frozen blueberries and fold them into the mixture (Image 4).
5. Grease your muffin tray with coconut oil (Image 5).
6. Divide the mixture into your muffin tin, filling to the top.Optionally, top with brown sugar for a crunchy muffin top! Place your muffins in the oven for 5 minutes at 220°C and then reduce the temperature to 180°C degrees (without opening the door) and bake for a further 20 minutes (Image 6).
7. Place your muffins in the oven for 5 minutes at 220°C and then reduce the temperature to 180°C degrees (without opening the door) and bake for a further 20 minutes (Image 7).
8. Remove from oven, allow to cool and enjoy (Image 8).
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Tips for best results
Incorporate blueberry jam/jelly into the mixture.
If you can’t get enough of a blueberry flavour in a banana blueberry muffin, add a dollop of blueberry jam into the middle of each muffin. Homemade is best, as you can adjust the sugar to your needs. However, store-bought is also a great option. Feel free to experiment with jams from other fruits, like raspberries!
Toss your blueberries in the dry mixture.
Having all the blueberries sink to the bottom of the blueberry banana bread muffins is always a letdown. You can avoid this by taking a spoonful of your flour and tossing it with the berries before incorporating them into the batter. If you toss them in the flour mixture, the berries will stick better to the batter and stay more spread out during baking. Additionally, tossing them in flour means you won’t have blueberries stuck together while they cook in the muffin tin.
Note: This tip also works for other recipes/ingredients. For example, you can toss shredded carrots and chopped nuts in the dry ingredients before incorporating them into the batter for carrot muffins or blueberry banana nut muffins so it doesn’t sink to the bottom.
Don’t thaw your frozen blueberries.
Toss your blueberries directly into your batter (once tossing them in flour) without thawing. If you thaw frozen blueberries, you risk having mushy berries in these easy banana blueberry muffins.
Note: These muffins are great alongside dishes like Chocolate Swirl Custard Toast, and Mini Pancakes with Biscoff when crafting a breakfast spread for guests or a significant other.
FAQS
Yes! You can bake with fresh blueberries instead of frozen ones. You’ll still want to coat them in flour before adding them to the batter to help keep them afloat in the banana blueberry muffins.
Yes, you can absolutely use gluten-free flour in this recipe! Use a 1:1 swap. As a note, you may need to add slightly more liquid to the batter to account for this swap, as gluten-free flour absorbs more liquid than regular flour.
These are the best blueberry banana muffins for a reason – they travel well. Even though there’s yoghurt in the recipe, you do not need to refrigerate these muffins. However, they will stay good for longer if you refrigerate any leftovers.
Yes! They’re great for meal prep since you can freeze banana blueberry muffins. Once fully cooled, remove them from the muffin cups, pack them in an airtight container or baggie, and then put them in the freezer. They should be good for up to three months.
There’s no need to reheat the muffins. If you have frozen some, let them thaw in the fridge overnight, and they’re ready to eat!
Other tasty breakfast recipes for you to try… Raspberry Pancakes, Creamy Mushroom Toast and Healthy French Toast with Cinnamon
If you tried this Banana Blueberry Muffins recipe , it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys đź’› Let’s get cooking! – Mimi x
Banana Blueberry Muffins
Ingredients
- 3 bananas (ÂŁ1.00/8)=(ÂŁ0.37)
- 1 large egg (ÂŁ0.88/6)=(ÂŁ0.15)
- 60 g yogurt (ÂŁ0.69)
- 275 ml milk (ÂŁ0.50)
- 175 g frozen blueberries (ÂŁ1.99/2)=(ÂŁ1.00)
Cupboard Essentials
- 340g g plain flour
- 3 tsp baking powder
- ½ teaspoon cinnamon
- ÂĽ tsp salt
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
- 4 tbsp honey
Method
Start by preheating the oven to 220°C fan.
- Combine the dry ingredients by mixing the flour, baking powder, cinnamon and salt.
- In a separate bowl mash your bananas. To that, add melted coconut oil and egg and whisk until well combined. Once combined whisk in the honey, yogurt, vanilla extract and milk into the bowl.
- Next, gradually pour your dry ingredients into the wet ingredients while folding to keep air in. Grease your muffin tray with coconut oil and after folding the frozen blueberries into the mix, divide into your muffin tin, filling to the top. Optionally, top with brown sugar for a crunchy muffin top!
- Place your muffins in the oven for 5 minutes at 220°C and then reduce the temperature to 180°C degrees (without opening the door!) and bake for a further 20 minutes.
Notes
- Enhance blueberry flavor: Add a dollop of blueberry jam to the middle of each muffin for a stronger blueberry taste.
- Prevent sinking blueberries: Toss blueberries in flour before adding them to the batter to avoid them sinking to the bottom of the muffins.
- Use frozen blueberries directly: Avoid thawing frozen blueberries before adding them to the batter to prevent them from becoming mushy in the muffins.
Nutrition
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