Description
Simple recipe for moist muffins with banana and blueberry flavors.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 medium)
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the mashed bananas until just combined.
- Alternate adding the dry ingredients mixture and the milk to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them before adding them to the batter.
- For extra moisture, you can substitute sour cream for the milk.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 45
Keywords: banana, blueberry, muffins, breakfast, quick bread