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By Taffey Bakery

Blueberry Banana Bread Muffins

Name: Blueberry Banana Bread Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 3/4 tsp baking powder; 1/2 tsp baking soda; 2 tsp cornstarch; 1/8 tsp ground nutmeg; 1 tsp cinnamon; 1/4 tsp salt; 2 eggs room temperature; 1 1/3 cups mashed bananas approx 3-4 large bananas; 1 cup light brown sugar or dark brown sugar; 1 1/4 cups fresh blueberries plus more for topping; 1/2 cup oil; 1 tbsp vanilla; white sugar to sprinkle on top optional

10 steps

Prep:15minCook:20min

Soft and fluffy Blueberry Banana Bread Muffins! These muffins are the perfect way to use any browning bananas on your counter and turn them into a sweet breakfast or treat! They have juicy blueberries exploding in every bite!

Updated at: Wed, 01 May 2024 23:10:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories260.7 kcal (13%)

Total Fat10.3 g (15%)

Carbs39 g (15%)

Sugars19.8 g (22%)

Protein3.4 g (7%)

Sodium168.5 mg (8%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupsall-purpose flour

1 ¾ tspbaking powder

½ tspbaking soda

2 tspcornstarch

⅛ tspground nutmeg

1 tspcinnamon

¼ tspsalt

2eggs

room temperature

1 ⅓ cupsbananas

mashed, approx - large bananas

1 cuplight brown sugar

or dark brown sugar

1 ¼ cupsfresh blueberries

plus more for topping

½ cupoil

1 Tbspvanilla

white sugar

to sprinkle on top optional

Instructions

Step 1

Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Preheat the oven to 400°F.

Step 2

In a medium bowl, add in flour, cinnamon, nutmeg, salt, cornstarch, baking soda, and baking powder. Mix together and set aside.

all-purpose flour2 cups

baking powder1 ¾ tsp

baking soda½ tsp

cornstarch2 tsp

ground nutmeg⅛ tsp

cinnamon1 tsp

salt¼ tsp

Step 3

In a large bowl, whisk the oil, brown sugar, bananas, eggs, and vanilla. Whisk until combined. It may be lumpy because of the bananas and that is okay!

eggs2

bananas1 ⅓ cups

light brown sugar1 cup

oil½ cup

vanilla1 Tbsp

Step 4

Add the dry ingredients into the wet and using a spatula, gently fold until a muffin batter forms. Do not overmix.

Step 5

Place the washed blueberries in a small bowl. Add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.

Step 6

Add the blueberries into the mixing bowl and mix a few times to incorporate. Do not overmix.

Step 7

Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise.

Step 8

Add a few extra blueberries on top and sprinkle white sugar as well (optional).

Step 9

Bake the muffins at 400℉ for 5 minutes, and then turn the oven down to 350℉ and continue baking for 12-15 minutes.

Step 10

Allow the muffins to cool, and enjoy! These muffins stay good on your counter for up to 5 days and in the refridgerator in an airtight container for up to 2 weeks.

View on Taffey Bakery

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