It’s been years since I started baking these Blueberry Banana Muffins. I’ve pretty much got the recipe memorized at this point. Each time I try a different muffin recipe, it never compares to the delicious flavor in these! These are a must try that your family will love!
I’ve used both fresh and frozen blueberries in these blueberry banana muffins and both turn out great. And hey, even if you don’t have blueberries, they are still good with just bananas!
I started making this recipe 4 years ago and my kids give me flack if I make a anything different than this beloved blueberry banana muffin recipe. I think the key is the moisture the bananas give the muffins. Other muffin recipes I make are usually drier. I like both types of muffins but again, my kids are all about these!
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Blueberry Banana Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These are my kids favorite muffins. The bananas make them super moist! There is no reason to make any other blueberry muffin recipe, once you have this one!
Ingredients
- 3 bananas
- 3/4 cup sugar
- 1 egg
- 1 cup blueberries
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
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Instructions
- Preheat oven to 350 degrees.
- Mash bananas and mix in sugar and eggs.
- Mix in blueberries.
- Mix the flour, baking soda, baking powder, and salt. Mix that into the wet ingredients.
- Grease a muffin pan of use muffin liners. Fill each muffin cup almost to the top with batter.
- Bake for 20 minutes until the batter is set and the muffins are golden.
- Cool and enjoy! Freeze for up to 3 months, defrost in the fridge.
- Prep Time: 10
- Cook Time: 20
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