Are you looking for a delightful treat that combines the sweetness of ripe bananas with the tartness of fresh blueberries? These blueberry banana muffins are not only scrumptious but also simple to prepare. Perfect for breakfast or a cozy afternoon snack, they’ll leave your kitchen smelling heavenly. Let’s dive into this easy and delicious recipe!
Ingredients
– 2 ripe bananas, mashed
– 1 cup fresh blueberries (or frozen)
– 1/2 cup sugar
– 1/3 cup melted butter
– 1 large egg
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– Optional: 1/2 teaspoon cinnamon
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is about 15 minutes, with a cooking time of 20-25 minutes.
Nutritional Value
Each muffin (approximately 1 muffin) contains:
– Calories: 150
– Total Fat: 5g
– Carbohydrates: 25g
– Protein: 2g
– Fiber: 1g
This information is based on a single serving.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add melted butter to the bananas and mix well.
4. Stir in sugar, egg, and vanilla extract until combined.
5. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
6. Gradually add the dry ingredients to the banana mixture, stirring just until combined.
7. Gently fold in the blueberries, being careful not to overmix.
8. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute the sugar with honey or maple syrup for a natural sweetener. For a gluten-free option, use almond flour or a gluten-free flour blend. Dairy-free butter can replace regular butter for a dairy-free version.
Serving and Pairings
These blueberry banana muffins are delicious on their own but pair well with a dollop of yogurt or a drizzle of honey. Enjoy them with a cup of coffee or tea for a delightful afternoon treat!
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in the oven.
Cooking Mistakes
- Overmixing the batter can result in dense muffins.
- Using unripe bananas will lead to less sweetness.
- Not greasing the muffin tin can cause sticking.
- Skipping the cooling period may result in soggy muffins.
- Baking at too low a temperature can cause undercooking.
Helpful Tips
- Use ripe bananas for maximum sweetness and flavor.
- Gently fold in blueberries to prevent them from breaking.
- Experiment with add-ins like nuts or chocolate chips.
- Keep an eye on baking time to avoid overbaking.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries can be used directly in the recipe. Just fold them in without thawing to prevent color bleeding.
How long do the muffins last?
Stored in an airtight container, these muffins can last up to a week in the fridge and three months in the freezer.
Can I make mini muffins?
Absolutely! Just adjust the baking time to about 10-15 minutes for mini muffins.
What can I substitute for butter?
You can use coconut oil or vegetable oil as a substitute for butter in this recipe.
Are these muffins healthy?
These muffins are a healthier option compared to many store-bought varieties, especially with the natural sweetness from bananas and blueberries.
Conclusion
Blueberry banana muffins are a delightful and nutritious treat that everyone will love. Perfect for breakfast or a snack, these muffins combine flavors that are sure to satisfy your sweet tooth. Enjoy baking and sharing this wonderful recipe with friends and family!
Blueberry Banana Muffins
Ingredients
- 2 ripe bananas mashed
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/3 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- Optional: 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add melted butter to the bananas and mix well.
- Stir in sugar, egg, and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon if using.
- Gradually add the dry ingredients to the banana mixture, stirring just until combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
Nutrition
