Introduction
Banana blueberry muffins are a delightful treat that combines the sweetness of ripe bananas with the tartness of fresh blueberries. These muffins are not only delicious but also easy to prepare, making them a perfect option for breakfast or as a snack. The combination of flavors makes them a popular choice among both kids and adults, and they are sure to become a family favorite.
Detailed Ingredients with measures
– Ripe bananas – 3 medium-sized
– Blueberries – 1 cup (fresh or frozen)
– All-purpose flour – 2 cups
– Sugar – 3/4 cup
– Baking powder – 2 teaspoons
– Baking soda – 1 teaspoon
– Salt – 1/2 teaspoon
– Eggs – 2 large
– Unsalted butter – 1/2 cup (melted)
– Vanilla extract – 1 teaspoon
Prep Time
Preparation of the banana blueberry muffins takes approximately 15 minutes. This includes mashing the bananas, measuring out the ingredients, and combining them in a mixing bowl.
Cook Time, Total Time, Yield
The cook time for these muffins is around 20-25 minutes. Therefore, the total time to prepare and bake the muffins is about 40-45 minutes. This recipe yields approximately 12 muffins, making it perfect for sharing or enjoying throughout the week.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure that it reaches the right temperature by the time you’re ready to bake the muffins.
Prepare the Muffin Pan
Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray to prevent the muffins from sticking.
Mash the Bananas
In a large mixing bowl, mash 3 ripe bananas using a fork until smooth. Make sure there are no large lumps left for an even consistency.
Add Sugar and Egg
Stir in 1/2 cup of granulated sugar and 1 large egg into the mashed bananas, mixing until well combined.
Add Vanilla and Melted Butter
Mix in 1 teaspoon of vanilla extract and 1/4 cup of melted butter to the banana mixture, ensuring all ingredients are thoroughly blended together.
Combine Dry Ingredients
In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the banana mixture, stirring gently until just combined. Avoid overmixing to ensure the muffins remain fluffy.
Add Blueberries
Gently fold in 1 cup of fresh or frozen blueberries into the batter, making sure they are evenly distributed.
Fill the Muffin Tins
Spoon the muffin batter evenly into the prepared muffin cups, filling each cup about 2/3 full to allow room for rising.
Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool the Muffins
Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Banana Ripeness
Using overripe bananas will provide the best sweetness and flavor for the muffins.
Blueberry Options
Fresh blueberries can be substituted with frozen blueberries, but do not thaw them prior to adding to the batter for best results.
Storage Instructions
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for longer storage.
Mix-Ins
Feel free to add nuts or chocolate chips for extra flavor and texture if desired.
