Hi, I am Linda from Cook Daily Recipe and I am on team warm muffin. These blueberry muffins carry ripe banana in the batter, so the crumb stays soft and the tops puff high. You get pockets of jammy berries and a hint of cinnamon that sneaks up like a friendly nudge. I baked a batch for brunch and swore I would freeze half. We ate three before the coffee cooled. Happens to the best of us, right. If you like the best blueberry muffins recipe or you are curious about a lemon blueberry muffins recipe twist, you are in the right kitchen. I even tested a sourdough blueberry muffins recipe for tang and it worked like a charm. Banana fans, do not worry. The banana blueberry bread recipe vibes show up here in muffin form, fast and tidy. These are perfect make ahead bakes, easy to pack, and kinder on time than banana bread muffins recipe. Simple tools, one bowl for wet, one bowl for dry, then we are off to the races.
Table of Contents
- 1) Key Takeaways
- 2) Easy Banana Blueberry Muffins Recipe
- 3) Ingredients for Banana Blueberry Muffins
- 4) How to Make Banana Blueberry Muffins
- 5) Tips for Making Banana Blueberry Muffins
- 6) Making Banana Blueberry Muffins Ahead of Time
- 7) Storing Leftover Banana Blueberry Muffins
- 8) Try these Breakfast recipes next
- 9) Banana Blueberry Muffins
- 10) Nutrition
1) Key Takeaways
I am Linda from Cook Daily Recipe at Cook Daily Recipe and I bake these blueberry muffins on repeat. The batter uses ripe banana so the crumb stays soft. The berries burst and leave sweet purple spots.
We mix in one bowl for wet and one for dry. We fold and scoop. The pans go in a hot oven. The kitchen smells like butter and berries. Blueberry muffins make mornings calm.
You want simple steps and playful flavor. You get both. I keep notes from readers and tweak little things. We test spice, sweetness, and bake time. The method stays easy and steady for home cooks.
2) Easy Banana Blueberry Muffins Recipe
Blueberry muffins belong on any relaxed morning table. Blueberry muffins also work for a late night snack. I reach for one and grin. The banana brings gentle sweetness and a tender crumb. Fluffy blueberry muffins make the whole tray vanish fast.
We keep the steps short and clean. Melted butter saves time. Mashed banana binds. A quick whisk pulls the batter together. Homemade blueberry muffins rise tall and look proud. Two spoons or a scoop handle the portioning with no fuss.
You will taste warm vanilla and a hint of cinnamon. The berries pop and cool your bite. The tops carry a light crunch from sugar. Easy blueberry muffins meet the goal of quick baking and big flavor. On the site at Cook Daily Recipe I list swaps for dairy and flour too.
3) Ingredients for Banana Blueberry Muffins
Ripe bananas mashed Sweet fruit that keeps each muffin soft. I use speckled bananas because they mash fast and taste rich. The mash blends with butter and sugar and helps the dome rise.
Granulated sugar Clean sweetness that lets the berries shine. I stir a spoon on top before baking for a light crunch. The sugar helps browning and gives a cozy bakery finish.
Unsalted butter melted Warm butter adds body and an easy mix. No mixer needed. The fat coats flour and stops tough crumbs. The result stays tender for hours.
Large egg One egg brings structure and a gentle lift. Beat it smooth so the batter stays even. The crumb holds up to the juicy fruit.
Vanilla extract A small splash rounds the flavor. It plays well with banana and berries. The aroma sets the mood when the tray comes out.
All purpose flour A steady base that bakes with balance. I sift to break clumps. The batter stays light and spoonable.
Baking powder and baking soda A one two lift that raises the tops. The combo works with banana acidity. You get a nice dome.
Salt A small pinch wakes up the sweet notes. The berries taste brighter. The crumb tastes fuller.
Ground cinnamon Soft spice that whispers in the background. It never takes over. It makes each bite warm.
Fresh blueberries Juicy fruit that bursts and streaks the crumb. I fold them in with a gentle hand. The muffins look like a summer sky.
4) How to Make Banana Blueberry Muffins
Step one Heat the oven to a steady bake and line the pan with papers. I grease the top of the pan so domes release clean. The tray warms as you mix.
Step two Whisk banana sugar butter egg and vanilla in a large bowl. The mix turns glossy and smooth. The scent already hints at breakfast.
Step three In a second bowl whisk flour baking powder baking soda salt and cinnamon. Keep the bowl close to the first to shorten the path. Less travel means fewer spills.
Step four Add dry to wet and stir with a spatula until streaks fade. Stop when a few small bits remain. That light touch keeps the crumb tender.
Step five Fold in blueberries with slow turns. The fruit stays whole and the batter keeps its air. Scoop into cups and sprinkle a little sugar for a crisp cap.
Step six Bake until the tops spring back and a tester comes out clean. Cool a few minutes then lift the muffins to a rack. Serve warm and breathe in that berry steam.
5) Tips for Making Banana Blueberry Muffins
Use very ripe bananas. Speckles mean flavor and easy mash. If the fruit looks pale let it sit in a paper bag with an apple and it softens by morning. The crumb thanks you later.
Toss berries with a spoon of flour if yours sink. That light coat helps suspend them in the batter. The bites then spread the fruit from top to bottom and each bite tastes even.
Fill cups three quarters full for a soft dome. For a bakery style crown go to the top. Rest the filled pan for a few minutes for a higher lift. I learned that trick from a reader who bakes on weekends.
6) Making Banana Blueberry Muffins Ahead of Time
I mix the dry bowl at night and cover it. I mash banana and stash it in the fridge. Morning comes and we just whisk and bake. The first cup of coffee pairs with the first warm muffin.
You can bake and cool the muffins and then freeze them. Wrap each one and place them in a bag. Reheat in a warm oven and the tops regain that gentle crisp. The center stays soft and sweet.
For a brunch plan bake two trays and keep one wrapped. Set them out in waves so the table always has fresh warmth. Guests smile and reach for seconds. That counts as success in any kitchen.
7) Storing Leftover Banana Blueberry Muffins
Let the muffins cool on a rack. Slide them into a tin or a box with a loose lid. The tops keep a bit of crunch and the middle stays tender. Room temp works for two days.
For longer storage tuck them into the fridge. Warm them for a few minutes and the crumb comes back. I like a little butter that melts as I spread. A drizzle of honey plays well too.
Freeze for a month if needed. Thaw on the counter and reheat on a baking sheet. The kitchen smells bright again and breakfast writes itself. Simple food carries the day.
8) Try these Breakfast recipes next
9) Banana Blueberry Muffins
Blueberry Muffins with Banana Magic
Ingredients
- 2 ripe bananas mashed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup fresh blueberries
- Brown sugar for sprinkling optional
Instructions
- Heat oven to 375 F and line a muffin tin with papers.
- Whisk bananas sugar butter egg and vanilla in a large bowl till smooth.
- In another bowl whisk flour baking powder baking soda salt and cinnamon.
- Add dry mix to wet mix and stir just until it comes together. A few streaks are fine.
- Fold in blueberries with a gentle hand so they stay whole.
- Scoop batter into cups about three quarters full. Sprinkle tops with brown sugar if you like crunch.
- Bake 18 to 20 minutes until a toothpick comes out clean. Cool a bit then eat warm.
10) Nutrition
Serving size one muffin with about two hundred calories. Sugar sits near the middle range for a sweet bake. Fat leans moderate with butter as the main source. Carbs come mostly from flour and fruit. Protein stays light as is common for muffins.
For a lighter take swap half the flour with white whole wheat. Use plain yogurt for part of the butter and the crumb still stays tender. Fresh berries bring fiber and bright flavor so that change helps balance the plate.
Readers ask about dairy free swaps. Use oil and a plant based milk. The texture stays soft and the lift holds. For more nutrition tips and friendly tweaks visit us at Cook Daily Recipe.
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