Muffins are one of those things that never seem to last very long in our home. If that muffin has a banana base and is packed with berries, all the more better! Blueberry Banana Muffins are the perfect grab and go breakfast item!
These are one of the best Blueberry Banana Muffins that you will ever eat! That’s a very strong statement, I know. And, you might not know me well enough to trust me, but you need to do just that. They are, indeed, the tastiest muffins! There’s something classic about the pairing of fresh blueberries baked into a banana muffin base. They’re simply perfect!
I have another muffin recipe that uses the same banana base, and it’s one of my most popular recipes. White Chocolate Raspberry Banana Oatmeal Muffins tend to be a little more sweet. That’s because of the addition of the white chocolate, of course. But, adding the white chocolate to those is completely optional. I didn’t dare add any to the blueberry version! They don’t need it at all.
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BANANA ABUNDANCE
Have I ever told you that John.e is a banana collector? No? Not a collector of bananas in the same sense that an Elvis fan might collect salt and pepper shakers, or in the same sense that a collector of roosters might collect cookie jars, figurines, or coffee mugs. Nope, John.e collects expired bananas.
Again, there’s two of us, and just last night, he purchased 8 bananas. I eat probably one or two bananas each week, and I rarely see him eating one except on Saturday and Sunday mornings when he partakes in his ritual of one banana with a glass of chocolate soy milk. So why does he buy so many? Your guess is as good as mine, frankly!
Without fail, though, by the end of the week, there are at least two bananas that are overly ripe, and will move from the fruit bowl to the freezer. I’m not sure if I introduced him to the option of freezing over ripe bananas for baking, or if he already knew about it. Either way, I’m sorry that he knows!
This week, I counted twelve bananas in our freezer. I can’t toss them out, because he’s big on not throwing out food. So, I decided to make muffins. Banana muffins on their own is fine, but I didn’t feel like making banana muffins which would basically end up tasting like banana bread. I opted to combine my blueberry muffin recipe with the bananas that I had on hand. The result was delicious!
INGREDIENTS YOU WILL NEED:
- Flour – Regular all-purpose flour is perfect for these muffins. I have not tested them with other flours, such as wheat, gluten-free, etc.
- Leavenings – Both baking powder and baking soda are used.
- Bananas – They will need to be really ripe, meaning the banana should have more brown spots than yellow left on the peel.
- Basics – Like 99% of the baking recipes out there, you will need butter, sugar, salt, and egg. Make sure that both your butter and the eggs are at room temperature!
- Vanilla Extract – There’s just something about vanilla that makes everything taste better!
- Blueberries– Of course! You can use fresh or frozen.
FOR THE OPTIONAL GLAZE:
- Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar. It is used in frostings quite often.
- Lemon Juice – This will give the cookie even more lemony flavour. If you want to ease up on the lemon, you can use milk instead of lemon juice.
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HOW TO MAKE THE BEST MUFFINS YOU WILL EVER EAT!
Preheat oven to 375 degrees. Prepare a 12-hole muffin tin by spraying the holes liberally with non-stick cooking spray. Set aside. Add the butter and sugar to a large mixing bowl and using a hand mixer, blend the butter and sugar. Once blended, add the egg, vanilla, and bananas; mix well.
Add the flour, baking powder, baking soda, and salt to the bowl and incorporate into the wet ingredients. Gently fold in the blueberries. Scoop equal amounts of the batter into muffin tin holes. Do not fill more than 3/4 full. Bake for 18-20 minutes. Allow muffins to cool for 5 minutes before removing them from the muffin tin and placing them on a cooling rack to complete the cooling process.
OPTIONAL GLAZE
This next section is completely optional, but I think the muffins look rather dull and drab without the glaze. Plus, it gives you the chance to pack even more flavour into the cookie. Once the cookies are completely cooled, stir the lemon juice into the confectioner’s sugar until a thin, smooth frosting is formed.
Position the muffins about an inch or so apart onto a wire cooling rack. You can use a fork to drizzle the glaze over the muffins, but I like to transfer the glaze to a small Ziploc bag and cut off a little bit of one of the lower corners of the bag. Then, working in a zigzag motion, drizzle the glaze over the muffins and dig in right away. If packaging, allow the glaze to fully dry.
Lord Byron’s Notes
When making the glaze, using lemon juice will make the glaze both sweet and tart. I love the contrast of the sourness against the sweetness of the muffin. Besides, blueberries and lemon is a perfect match! If you don’t care to use lemon juice, just substitute it for milk instead. In that case, the glaze will be just sweet, but still quite delicious!
FRESH VERSUS FROZEN BLUEBERRIES
I know that someone out there is going to ask me if they can use frozen blueberries instead of fresh. And, the answer is yes! When baking with a delicate berry, such as the blueberry, I prefer frozen over fresh.
Since most muffin batters are thick, stirring fresh blueberries into it can be quite messy. The delicate blueberries break apart quite easily. Now, the contrast is that those broken-up fresh blueberries create a unique look to the baked muffin. I love the swirls of blueberry throughout!
If using frozen blueberries, I would recommend you thaw them out a bit first. Frozen blueberries will release a lot of moisture, so it may take an extra few minutes to get the muffin fully baked all the way through. Remember to test the muffin with a toothpick before taking it out of the oven!
FINISHING UP
I think these muffins are perfect for a summer brunch. They are so pretty and so tasty. I would share these with friends if they weren’t so delicious. Between the three of us, these muffins didn’t last more than a day or two!
To keep them really fresh, I like to stack them into a container with a tight-fitting lid. They will keep for 3-5 days on your countertop. I always store muffins in a cake stand. They look very homey, comforting, and inviting. It encourages everyone to take one every time they walk through the kitchen!
Do You Like This Recipe?
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Blueberry Banana Muffins
Pin Recipe Save Recipe Print RecipeIngredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 whole ripe bananas, mashed
- 1/2 cup sugar
- 1/3 cup butter, room temperature
- 1 large egg
- 1 1/4 cups blueberries
- 1 tablespoon vanilla extract
Instructions
- Using a large mixing bowl and a hand mixer, blend together the butter and sugar.
- Once blended, add egg, vanilla, and bananas; mix together well.
- Add the flour, baking powder, baking soda, and salt to the bowl and incorporate into the wet ingredients.
- Gently fold in the blueberries, reserving 1/4 cup.
- Line a muffin tin with paper or silicone liners and scoop equal amounts of the batter into the paper cups. Do not fill more than 3/4 full.
- Top the batter with the 1/4 cup blueberries you set aside.
- Bake at 375 degrees for 20 minutes.
- Allow muffins to cool for 5 minutes before removing from muffin tin and placing on a cooling rack to complete the cooling process.
Notes
Nutrition
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Kathryn Grace says
These look wonderful. I imagine fresh blueberries are the best way to go, so they don’t turn the batter blue the way frozen berries do, yes? Thankfully, we still have fresh blueberries in the store. I’d like to try this recipe sooner than later!
byronethomas@gmail.com says
I always opt for fresh berries whenever I have the option. Thanks for the lovely comment, Kathryn. 🙂
Kathryn Grace says
My pleasure! Thanks for getting back to me.
goodiegodmother says
I haven’t used banana in blueberry muffins, but these are just gorgeous! I think I need to make banana blueberry muffins in honor of John.e’s frozen banana collection hahaha (we have one too… #noshame)
byronethomas@gmail.com says
Hahaha – I don’t think he’s read this post yet. There’s been no comment from him. I think all households have an over ripe banana section in their freezer.
Meaghan | Cook. Craft. Love. says
My brother is the same way! I have no idea why he buys so many at once and only eats half. This is a perfect recipe to use up leftover bananas
byronethomas@gmail.com says
Drives me to the bottle – almost! 😉
WhitBit's Indian Kitchen says
Byron, this post is hilarious! I, too, am a collector of expired bananas! Ha! They mostly end up in the freezer, and then I turn into a collector of expired frozen bananas.
byronethomas@gmail.com says
Oh, God! Now, there’s two of you!!! 😉
Brian Jones says
Nice job, the texture and the top of these looks absolutely perfect and who does not like blueberries!
Paige @ Where Latin Meets Lagniappe says
Count me in too Byron … I am always saving our overripe bananas! They just taste so yummy in recipes!
Whitney says
Ha!! We have moments where we collect bananas too! We go through phases of using them all the time and never eating them… But I feel like we always have them in the house! I bet these muffins are delish!!
byronethomas@gmail.com says
The muffins were great, but I still can’t stand the collecting of the bananas. LOL
Johlene@FlavoursandFrosting says
My favourite muffin flavour of all time!!!
byronethomas@gmail.com says
Do you have a version of a blueberry muffin?
Hillary Reeves says
Huge muffin or teensy cake stand? Either way, need!
byronethomas@gmail.com says
Hahaha – Hillary, it’s not a gigantic muffin; it’s a single-sized mini cake stand. I picked it up at Walmart for a buck. 🙂