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Ash Tyrrell

Blueberry Banana Muffins Recipe

I have to admit, I’ve made my fair share of muffins, but there’s something about blueberry banana muffins that just hits differently. The sweet aroma of ripe bananas mixed with juicy blueberries fills my kitchen every time I bake them.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour – Using fresh sifted flour gives the muffins a light texture.
  • 1 teaspoon baking soda – Helps the muffins rise perfectly and stay fluffy.
  • 1/4 teaspoon salt – Balances the sweetness of the bananas and blueberries.
  • 3/4 cup granulated sugar – I like using fine sugar so it dissolves evenly for a smooth batter.
  • 1 large egg – Adds structure and helps bind all ingredients together.
  • 1/3 cup unsalted butter melted – Makes the muffins tender and rich; avoid using margarine for best taste.
  • 1 teaspoon vanilla extract – Enhances the flavor of bananas and blueberries naturally.
  • 2 medium ripe bananas mashed – The riper, the better for natural sweetness and moisture.
  • 1/2 cup plain Greek yogurt – Keeps the muffins soft and adds a slight tanginess.
  • 1 cup fresh blueberries – Fresh blueberries prevent excess moisture that can happen with frozen berries.

Method
 

  1. In a mixing bowl, I whisk together flour, baking soda, and salt. This ensures the leavening is evenly distributed. I like to set this aside while I focus on the wet ingredients.
  2. In another bowl, I mash the ripe bananas and add melted butter, sugar, egg, vanilla, and Greek yogurt. Mixing these first makes the batter smooth and ensures even moisture throughout.
  3. I gently fold the dry ingredients into the wet mixture. It’s important not to overmix; a few lumps are okay. Then, I carefully fold in the blueberries to prevent them from breaking and turning the batter purple.
  4. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. The batter goes into each cup evenly, and I bake for 20-25 minutes. I know they’re ready when a toothpick comes out clean.
  5. Once baked, I let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Cooling prevents them from becoming soggy at the bottom. After about 15 minutes, they’re ready to enjoy.

Notes

  • I always use very ripe bananas; they’re sweeter and add moisture naturally.
  • I gently fold in the blueberries to avoid crushing them.
  • I preheat the oven fully for consistent rising.
  • For a slightly crisp top, I sprinkle a little sugar on each muffin before baking.