Blueberry Banana Muffins
Blueberry Banana Muffins are a cozy way to start your day! Prep the ingredients to this muffin recipe the night before for easy baking while you sip your morning coffee!
Blueberry Banana Muffins are a sweet and simple way to start your day! Prep the ingredients for this muffin recipe the night before for easy baking while you sip your morning coffee!
Note: This post for Blueberry Banana Muffins was originally published on August 28, 2011 as part of the Simple Sundays series. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
After a month of being without an oven, and with a lot of replacement-turned-mini-kitchen-renovation drama, the joy of baking has returned to my household. No longer do I have to pass bakeries and cake counters with a wistful sigh.
This sight made me smile this morning. Can you smell them?
I could hardly wait for the Blueberry Banana Muffins to cool enough so I could pop one out and onto my plate. This is a favorite breakfast treat for us — if I’m not flipping pancakes, I love to make these muffins.
If your house is like mine, no one wants to wait for something elaborate to be prepared and baked for breakfast, even on a leisurely weekend morning. What I love most about making these muffins is that I can measure out the dry ingredients the night before into a resealable bag. As I am fumbling about in a pre-caffeinated state the next morning, I can crack a few eggs and whisk in the wet ingredients in between sips of coffee. Before you know it, the kitchen is filled with the scent of muffins baking in the oven.
How to Make Blueberry Banana Muffins
The beauty of making muffins for breakfast is that not only can you prep the dry ingredients in advance, but once the batter is whisked and plopped into the muffin pan, you can pop them in the oven and move on, whether that’s cleaning up the kitchen or sitting down to enjoy your coffee.
This simple blueberry banana muffin recipe gets its moistness and sweetness from the banana and is truly so simple to make.
Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl, making a well in the center. If you’re preparing the ingredients the night before, cover the bowl with plastic wrap. Alternatively, you can place it in a resealable bag so that it’s ready for the next step.
Whisk the eggs, buttermilk, and canola oil in a small bowl, then add it to the flour mixture. Stir in the mashed banana and 1/2 cup of the blueberries. Be careful not to over mix!
Use an ice cream scoop or large spoon to evenly distribute the batter into the muffin tin. Take the remaining 1/2 cup of blueberries and put a few on top of each muffin, pressing lightly into the batter.
Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool in the pan for about 5 minutes before removing them from the pan. Serve whilst warm.
Note: This recipe for Blueberry Banana Muffins was originally published on August 28, 2011 as part of the Simple Sundays series. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.
Blueberry Banana Muffins
Ingredients
- 2 cups all purpose flour
- 3/4 cup light brown sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup canola oil
- 1/3 cup mashed banana approximately 1 very ripe banana
- 1 cup blueberries ideally fresh, divided
Instructions
- Preheat the oven to 400°F, with the rack placed in the center of the oven. Coat muffin cups with butter or cooking spray.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl, making a well in the center. In a smaller bowl, whisk the eggs, and mix in the buttermilk and canola oil. Pour into the flour mixture and stir. Stir in the mashed banana and 1/2 cup blueberries. Use an ice cream scoop or large spoon to evenly distribute the batter into the muffin tin. Take remaining 1/2 cup of blueberries and put a few on top of each muffin, pressing lightly into the batter.
- Bake the muffins 15-20 minutes, until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool in the pan for about 5 minutes before removing them out of the pan. Serve whilst warm.
Notes
Comments
COOKBOOK
hi!
This is a late comment, I know haha but I just found your recipe and it looks delicious! XD I wanted to know if I have to use both baking powder and baking soda? I’m afraid I’ve run out of the first….