Go Back
muffins

Blueberry & Banana Muffins – Soft, Sweet, and Easy Treats

Print Recipe
Soft and fluffy homemade blueberry and banana muffins, bursting with natural sweetness and flavor, perfect for breakfast, snacks, or a cozy evening treat.
Course Breakfast, Snack
Cuisine American
Keyword banana muffin recipe, blueberry banana muffins, blueberry banana muffins recipe, blueberry muffin recipe, breakfast muffins, easy muffin recipe, homemade muffins, soft muffins
Prep Time 15 minutes
Bake Time 22 minutes
Total Time 37 minutes
Servings 12 muffins

Equipment

  • Muffin tin
  • Muffin liners (optional)
  • Mixing bowls (2-3)
  • whisk
  • Fork or mixer
  • Spatula
  • Toothpick
  • Wire rack (optional)
  • Measuring cups and spoons

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup sugar
  • ¼ cup butter softened
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 2 medium bananas mashed
  • ¼ cup milk
  • 1 cup fresh blueberries or frozen, not thawed
  • Optional: 1 tsp cinnamon 1/4 tsp nutmeg

Instructions

Preheat Oven:

  • Heat oven to 375°F. Line muffin tin with liners or grease it.

Whisk Dry Ingredients:

  • In a bowl, whisk together flour, baking powder, salt, and optional cinnamon and nutmeg. Set aside.

Mash Bananas:

  • Take ripe bananas and mash them in a bowl with a fork until mostly smooth with a few small chunks.

Cream Butter And Sugar:

  • In another bowl, beat softened butter and sugar together for 2-3 minutes until fluffy and light-colored. This is important so do it properly.

Add Eggs:

  • Add eggs one at a time, beating after each one. Make sure each egg is fully incorporated before adding the next.

Add Vanilla:

  • Add vanilla extract and mix.

Add Bananas:

  • Dump mashed bananas into the mixture and mix until combined. Should look thick and yellowish.

Combine Wet And Dry:

  • Add dry ingredients to wet ingredients. Add milk too. Mix just until you don't see dry flour anymore. Stop. Don't overmix. It's okay if it looks slightly lumpy.

Add Blueberries:

  • Gently fold in blueberries. Don't crush them. If using frozen blueberries, add them frozen.

Fill Muffin Cups:

  • Divide batter evenly among muffin cups. Fill about 2/3 full. You should get about 12 muffins.

Bake:

  • Put in 375°F oven for about 20-22 minutes. Poke one muffin with a toothpick. If it comes out clean or with just a few crumbs, they're done. If wet batter comes out, bake another 2-3 minutes.

Cool In Pan:

  • Let cool in pan for 5 minutes. Muffins should hold together but still be warm.

Remove From Pan:

  • Turn out onto a wire rack or plate. Continue cooling for another 10-15 minutes before eating.

Serve:

  • Eat warm or at room temperature. Perfect with coffee or tea.

Storage:

  • Room temperature: 2-3 days in airtight container
  • Refrigerator: Up to 1 week in airtight container
  • Frozen: 2-3 months in freezer bag
  • Thaw at room temperature for 20-30 minutes or microwave for 20-30 seconds