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Banana Blueberry Muffins Recipe
Ben Carraoli

Banana Blueberry Muffins Recipe

I absolutely adore this recipe because it transforms overripe bananas into a breakfast masterpiece. The combination of sweet banana and tangy blueberries is just heavenly. I find myself making these on repeat, and they disappear so quickly!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast
Calories: 450
Ingredients Method

Ingredients
  

  • 1 large egg - This acts as a binder holding all the ingredients together for the perfect muffin structure.
  • 1/3 cup milk - Use whole milk for a richer flavor but any milk will work to add moisture to the batter.
  • 1/2 cup canola oil - Oil ensures the muffins are incredibly moist and tender much more so than butter.
  • 1/2 cup sour cream - This is the secret to a rich tangy, and tender crumb. You can substitute with plain Greek yogurt.
  • 1 cup mashed bananas - Use very ripe spotty bananas for the sweetest and most intense banana flavor.
  • 2 cups all-purpose flour - This provides the main structure for your muffins.
  • 1/2 cup sugar - Granulated sugar adds the perfect amount of sweetness to complement the fruit.
  • 1 tablespoon baking powder - This is the leavening agent that will give your muffins a beautiful tall rise.
  • 1/2 teaspoon salt - A little salt enhances all the other flavors and balances the sweetness.
  • 1 1/2 cups fresh or frozen blueberries - If using frozen don't thaw them first; toss them in a little flour to prevent the batter from turning purple.

Method
 

  1. First, grab a large mixing bowl. In it, whisk together the egg, milk, canola oil, and sour cream until they are smooth and well combined. Next, add the mashed bananas and mix them in thoroughly. Using very ripe bananas is key here, as they are softer and blend more easily, creating a sweeter, more flavorful base for your muffins.
  2. Directly into the same bowl with the wet ingredients, add the all-purpose flour, sugar, baking powder, and salt. Use a wooden spoon or a spatula to gently fold the dry ingredients into the wet ones. Be careful not to overmix the batter at this stage. You want to mix only until you no longer see streaks of flour. A few lumps are perfectly fine and are the secret to a tender muffin.
  3. Now for the star of the show. Gently fold your blueberries into the batter. If you're using frozen blueberries, it helps to toss them with a tablespoon of flour before adding them. This little trick prevents them from sinking to the bottom and stops their color from bleeding too much into the batter. Distribute them evenly for a burst of fruit in every bite.
  4. Preheat your oven to 425°F and line a standard 12-cup muffin pan with paper liners. Fill each liner about three-quarters full with the batter. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the temperature to 375°F and bake for another 15-20 minutes. The initial high heat helps create those beautiful domed tops. You'll know they're done when a toothpick inserted into the center comes out clean.