Banana Blueberry Muffins (Moist and Fluffy)
Soft, super moist, fluffy muffins with deep banana flavor and a burst of sweet-tart berries. Banana blueberry muffins are the perfect treat for a quick breakfast or afternoon snack. Ready in about 30 minutes.
Servings (change as needed): 12 muffins (small to medium size)
Ingredients
- 1 cup mashed VERY RIPE bananas, Note 1 about 2 large bananas or 3 small
- 1/2 cup plain or Greek yogurt, low fat is fine (buttermilk or sour cream is fine too)
- 1 teaspoon baking soda
- 1/2 cup butter (one stick) - very soft, Note 2 salted or unsalted
- 3/4 cup brown sugar, Note 3 (sub in white sugar if needed)
- 1 egg, room temperature (place in a bowl of warm water for 5 minutes if egg is cold from fridge)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour, Note 4
- 1 teaspoon baking powder
- 1/2 teaspoon salt (omit if using salted butter)
- 1 1/4 cup blueberries (plus 1 tablespoon flour for dusting) for frozen berries see Note 5
- Optional add-ins: 1/2 cup (87 g) chocolate chips or chopped toasted nuts.
Instructions
- HEAT OVEN TO 375F/1957C: Place cupcake liners in a muffin/cupcake pan with 12 slots. Or spray the cups with cooking spray. Use 9 slots if you want to make large muffins, Note 6.
- BOWL #1 (small bowl): Mash bananas and mix them with yogurt and baking soda.
- BOWL #2 (medium mixing bowl): Stir together flour, baking powder and salt (if using) in a separate bowl
- BOWL #3 (large bowl): Use a spoon or whisk to cream butter and brown sugar together until well combined in a separate large bowl. Add egg and vanilla and whisk until smooth and creamy. Add banana-yogurt mixture and mix well. Add flour mixture in 3 parts, mixing lightly between each addition. DO NOT over mix. Just mix until flour is incorporated. Batter will be thick. Stir in optional add-in if using.
- ADD BLUEBERRIES: Toss blueberries lightly with 1 tablespoon flour (this will help prevent them from sinking). Lightly fold them into batter.
- BAKE: Spoon batter into muffin tin cups about 2/3 full. Bake for 19-21 minutes until golden brown or until cake tester or toothpick placed in center of the muffin comes out clean. If making 9 larger muffins, bake 22-25 minutes. When done, remove pan from oven and let cool for a few minutes. Transfer muffins to a wire rack to cool completely.
Notes
- Ripening bananas: If your bananas are not ripe enough (turning brown and very soft - almost squishy), here are two ways to ripen them:
- place them in a paper bag with another fruit like an apple and let them sit a day or two. or
- bake them in a 350F/177C oven for 15-20 minutes. Cool before using.
- Softening butter: If you forgot to take out the butter to soften it, put it in the microwave for a few seconds (if some melts, it's fine). Or, place in a sealed bag and run warm water over it until softened. Or grate frozen butter with a box grater.
- Level of sweetness: Some people use 1 cup (200g) sugar which I find too sweet when using ripe bananas. This is all personal preference though. If your bananas aren't super sweet or you like things very sweet, use 1 cup (200 g) of sugar or close to it.
- Flour substitutes: All purpose flour can substituted with whole wheat flour but the muffins may be a little less tender. Gluten-free flour should also work. Make sure you get the kind that has a 1:1 substitute for regular flour. Almond flour will make the muffins denser, but can be used as well.
- To use frozen blueberries instead of fresh: Rinse blueberries under cold water until the water runs clear. Then pat dry with a paper towel. This will prevent the batter from turning blue.
- To make larger muffins: Use 9 muffin wells instead of 12. Bake longer e.g. 22-25 minutes.
- Other Substitutes
- Yogurt (or sour cream) can be replaced with 1/2 cup (125 g) extra mashed bananas or unsweetened applesauce.
- Extra nutrition: Replace 1 tablespoon of flour with 1 tablespoon (7 g) flaxseed for additional fiber, protein, vitamin B1 and Omega-3 fatty acids)
- To store/freeze:
- Store muffins in an airtight container or ziploc bag for 3-4 days at room temperature. They can also be kept in the fridge for 5-6 days or frozen for up to 3 months. If I have a craving, I pop a frozen muffin in the microwave for 20-30 seconds.
Calories: 215kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 301mg | Potassium: 146mg | Fiber: 1g | Sugar: 18g | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg