The Ultimate Banana Blueberry Muffins: Moist & Fluffy
Chances are, if you’re like me, you’ve got a few overripe bananas on the counter, practically begging to become a tasty treat. And today? We’re making something truly special, these Banana Blueberry Muffins that are soft, fluffy, and bursting with juicy blueberries in every single bite.
Servings: 12
Calories: 210kcal
Ingredients
- 3 overripe bananas mashed
- 1 large egg lightly beaten and at room temperature
- ⅓ cup butter unsalted butter melted and slightly cooled
- ¾ cup granulated sugar
- Zest of 1 large lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 1 cup fresh blueberries
Instructions
- Set the oven to 375°F (190°C) and prepare your muffin tin by greasing it with butter or a non-stick spray. Alternatively, you can line it with muffin liners for easier cleanup.
- In a medium bowl, mash the overripe bananas until they’re soft and mushy, they’re key for making your muffins extra moist and sweet!
- Once mashed, add the melted butter (let it cool slightly) and the beaten egg. Combine all ingredients until smooth, then add the vanilla extract and fold it into the mixture.
- Now, add the granulated sugar for sweetness, followed by the lemon juice and zest. The zest gives a bright, fresh burst of flavor!
- Then, stir in the baking soda, baking powder, and salt until everything is evenly mixed, but don’t overdo it, we just want everything to blend together.
- Next, gently fold in the flour. Combine the ingredients gently, ensuring you don’t overmix, which will keep the muffins nice and fluffy.
- To prevent the blueberries from sinking, toss them in a small ziplock bag with 2 tablespoons of flour.
- Shake the bag to coat the blueberries evenly, then carefully fold them into the batter, avoiding overmixing (we’re aiming for those beautiful pops of color, not purple batter).
- Pour the batter into each muffin cup, filling them to approximately two-thirds. If you’d like a little extra sweetness, sprinkle some coarse sugar on top before baking.
- Put the muffin tin in the oven and bake for around 20 minutes, checking with a toothpick to ensure it comes out clean. Your kitchen will smell incredible, thanks to the mix of banana and blueberries!
- Once baked, let the muffins sit in the pan for 2–3 minutes, then carefully place them on a wire rack to cool fully. Enjoy warm or store for later!
Notes
- Don’t fill the muffin cups too much. About two-thirds full is perfect; overfilling can cause a messy overflow.
- Experiment with adding a dash of cinnamon or nutmeg to the batter for a warm, cozy twist.
- For an even sweeter flavor, drizzle a little honey over the muffins after they cool down.