Perfect Banana Blueberry Muffin Recipe: Moist, Sweet, and Easy to Make

Banana Blueberry Muffins are a delightful combination of ripe bananas and juicy blueberries, resulting in a moist, flavorful muffin with just the right touch of sweetness. These muffins are perfect for breakfast, brunch, or a snack on the go. Their golden brown tops and fluffy texture make them irresistible. Plus, the fresh burst of blueberry goodness in every bite is what sets these muffins apart!

Photo byInsanelyGoodRecipes

I first discovered this recipe from the fantastic website Insanely Good Recipes, and I knew I had to try it myself. The result? An easy homemade muffin that became a family favorite in no time! These muffins are wonderfully moist, thanks to the mashed bananas and sour cream (or Greek yogurt), and they have a soft crumb that melts in your mouth.

A Brief History of Muffins

Muffins have been enjoyed for centuries and come in many varieties across the world. In the United States, the "quick bread" style muffin—leavened with baking powder or soda rather than yeast—has been a breakfast staple since the 19th century. Banana muffins, in particular, became popular as a way to use overripe bananas, turning them into a delicious treat. Add blueberries to the mix, and you’ve got a winning combination of natural sweetness and fruity flavor!

Now, let's get started on making these delicious Banana Blueberry Muffins!

Ingredients:

• 2 cups all-purpose flour (240g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ½ cup oil (or melted butter)
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 1 large egg + 1 egg yolk, lightly beaten
• 3 large ripe bananas, mashed (about 1 cup)
• 1 teaspoon vanilla extract
• ⅓ cup sour cream or plain Greek yogurt
• 1¼ cups fresh or frozen blueberries (do not thaw if frozen)
• Coarse sugar, for topping (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. Prepare the Wet Ingredients: In a separate large bowl, whisk together the oil and sugars until smooth. Stir in the egg, egg yolk, mashed bananas, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or Greek yogurt. Begin and end with the flour mixture. Mix gently by hand with a spatula, being careful not to overmix.
5. Add Blueberries: Before adding the final portion of flour, toss the blueberries in it to coat them. This prevents the blueberries from sinking to the bottom of the muffins. Gently fold the blueberries into the batter until evenly distributed.
6. Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling each one to the top. Sprinkle with coarse sugar if desired for a crunchy, sweet topping.
7. Bake: Bake the muffins for 5 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips for the Best Muffins:

• Room Temperature Ingredients: For smooth mixing and even baking, ensure that your egg and sour cream (or yogurt) are at room temperature.
• Measure Flour Correctly: Use a spoon to scoop the flour into your measuring cup, then level it off with a knife for the right consistency.
• Frozen Blueberries: If using frozen blueberries, there's no need to thaw them. Just toss them with flour and fold them in as you would with fresh blueberries.

These muffins pair wonderfully with a warm cup of coffee or tea. For a more indulgent treat, serve them with a side of whipped butter or honey.

Variations:

• Gluten-Free: Simply substitute the all-purpose flour with a gluten-free flour blend.
• Vegan Option: Swap the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free yogurt alternative.

Did you enjoy this recipe? Let me know in the comments below! If you loved these muffins, don’t forget to follow me for more amazing recipes. And a special thanks to Insanely Good Recipes for the inspiration! Happy baking!