Banana Blueberry Muffins

These fluffy, moist Banana Blueberry Muffins are the perfect start to your day. This easy recipe is packed with sweet bananas and juicy blueberries. Add a streusel topping for extra deliciousness!

Course Breakfast, Brunch

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 151kcal

Author Kelly Hamilton

Cost $5

Equipment

Ingredients

1½ cup all-purpose flour , spooned and leveled
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1¼ cups overripe bananas , (about 3 bananas)
¾ cup granulated sugar
1 large egg
⅓ cup unsalted butter , melted
1 teaspoon vanilla extract
1½ cups blueberries

Streusel Topping (optional)

2 tablespoon unsalted butter , at room temperature
¼ cup sugar
2 tablespoon + 2 teaspoon all-purpose flour
¾ teaspoon cinnamon

US Customary - Metric

Instructions

make the strusel (optional)

In a small bowl, cut the butter, sugar, flour, and cinnamon together using forks or a pastry cutter. Mix until it resembles a crumbly texture.
Place this in the fridge while working on the muffins.

make the muffins

Preheat oven to 375° F. Line 2 muffin tins with paper liners, or use a non-stick pan and spray with non-stick spray (if you don't have liners). If you only have 1 muffin tin just do 1 batch at a time.
In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, mash the bananas with a fork until creamy (they will be lumpy). Add in the sugar, egg, melted butter, and vanilla. Mix until combined. Add the dry ingredients and gently mix until there are no streaks of flour left (be careful not to over mix).
Toss the blueberries in a spoonful of flour to coat them, and then gently fold them into the batter.
Scoop batter into paper liners, filling about ½-¾ of the way full. If you are topping with streusel, sprinkle 2-3 teaspoon of streusel on top of each muffin.
Bake for 20-22 minutes, until the edges turn golden brown and a toothpick inserted comes out clean. I usually start checking my muffins around 15 minutes just to be careful. Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.

Video

Notes

Use room temperature ingredients- Any refrigerated ingredients should be room temperature so that the batter mixes together easily.
Don't over mix the batter- overmixing muffin batter is typically the #1 culprit of dense, dry muffins. You want to only mix the muffins enough
Toss blueberries in flour- this will help them from sinking in your muffins.
Don't overfill the paper cups- overfilling the muffin liners can lead to your muffins rising way overtop and then sticking to the paper liners once they are done. I recommend filling them about ½ to ¾ of the way full.
Store in an airtight container on the counter for a couple of days or in the fridge for a week. Freeze for up to 3 months.

*Nutrition facts includes the streusel on top

Nutrition