Blueberry Banana Muffins
Indulge in the delightful combination of blueberries and ripe bananas with this easy-to-follow recipe for blueberry banana muffins. These muffins are fluffy, moist, and bursting with flavor, making them an ideal treat for breakfast or a midday snack. Whether you’re using fresh or frozen blueberries, this recipe is sure to become a family favorite. Get ready to enjoy a delicious homemade muffin experience!
Ingredients
– 1 cup mashed ripe bananas (about 2 bananas)
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/3 cup melted butter
– 1 large egg
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 cups all-purpose flour
– 1 cup fresh or frozen blueberries
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is about 15 minutes, and cooking time is approximately 20-25 minutes.
Nutritional Value
Each muffin (1 serving) contains approximately:
– Calories: 150
– Total Fat: 5g
– Saturated Fat: 2g
– Cholesterol: 25mg
– Carbohydrates: 24g
– Fiber: 1g
– Sugars: 10g
– Protein: 2g
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C).
2. Line a muffin tin with paper liners or grease with cooking spray.
3. In a mixing bowl, combine mashed bananas, granulated sugar, and brown sugar.
4. Add melted butter and mix until well combined.
5. Beat in the egg and vanilla extract.
6. In a separate bowl, whisk together the baking soda, salt, and flour.
7. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
8. Fold in the blueberries carefully to avoid breaking them.
9. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
10. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
11. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute white sugar with coconut sugar for a healthier option. For a dairy-free version, use coconut oil instead of butter and a flax egg instead of a regular egg.
Serving and Pairings
These blueberry banana muffins are perfect on their own but can be enjoyed with a smear of butter or a dollop of cream cheese. Pair them with a hot cup of coffee or tea for a delightful breakfast experience.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Reheat in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for a few minutes.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not measuring ingredients accurately may affect the texture.
- Using very ripe bananas is key for sweetness and moisture.
- Baking at the wrong temperature can lead to uneven cooking.
- Not allowing muffins to cool in the pan may cause them to stick.
Helpful Tips
- Use fresh blueberries for the best flavor.
- For added texture, sprinkle some oats on top before baking.
- Experiment with spices like cinnamon for a flavor boost.
- Check muffins a few minutes before the recommended baking time.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. There’s no need to thaw them; just fold them in as is.
How do I know when the muffins are done?
Muffins are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
How should I store leftover muffins?
Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
What can I add to this recipe for extra flavor?
Consider adding nuts like walnuts or pecans, or spices such as cinnamon or nutmeg for added depth of flavor.
Conclusion
These blueberry banana muffins are a delightful way to start your day or enjoy as a snack. With their moist texture and fruity flavor, they’re sure to become a favorite in your household. Enjoy baking and sharing these delicious muffins with family and friends!
Blueberry Banana Muffins
Ingredients
- 1 cup mashed ripe bananas about 2 bananas
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease with cooking spray.
- In a mixing bowl, combine mashed bananas, granulated sugar, and brown sugar.
- Add melted butter and mix until well combined.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the baking soda, salt, and flour.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
- Fold in the blueberries carefully.
- Divide the batter evenly among the muffin cups, filling them about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.