Blueberry Banana Muffins
Blueberry Banana Muffins are outrageously good. These luscious muffins are filled with fresh, plump blueberries that are just heavenly. The bananas and applesauce enable the muffins to be moist rather than dry. Overall, these muffins are perfect for any kind of breakfast, brunch or snacks throughout the day.
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I found a great Banana Muffin recipe last year that I’ve used almost 20 times since! I’ve tried it with all kinds of assorted fruits and chips, including strawberry, toffee, cinnamon chips, butterscotch and mint chocolate fudge flavors. Every batch has turned out terrifically.
I served these Blueberry Banana Muffins to our youth one Wednesday evening for a youth meeting last fall. I made several different flavors, but the youth director told me these were his personal favorite. 🙂 The blueberries pop in flavor –they’re just a wonderful “pick-me-up” anytime of the day or night. I recommend these hearty muffins for breakfast or brunch buffets, tailgating parties or even potlucks.
If you enjoy blueberries, you’ll love these sweet treats with your morning coffee. Yes, Blueberry Banana Muffins are the way to go!
Blueberry Banana Muffins are outrageously good!
These lovely muffins pop in flavor since they are loaded with fresh blueberries.
If you enjoy a sweet treat with your morning coffee, these are terrific.
All blueberry fans will rave over these moist, delectable breakfast muffins.
Here’s what I did.
I used these ingredients.
Mash bananas on a plate with a fork; set aside.
Wash blueberries well in a colander.
Pat blueberries dry between layers of paper towels; set aside.
Place unbleached flour in a mixing bowl. (Bleached flour toughens baked goods). Add granulated sugar, baking powder and salt.
Stir well to combine.
In a medium mixing bowl, combine mashed bananas, applesauce, egg, oil and half-and-half.
Whisk well to combine; break the banana up into very small pieces while whisking.
Add wet ingredients to dry ingredients.
Add blueberries. Stir only to combine; DO NOT OVERMIX THE BATTER.
Spray muffin tins with cooking spray. Spoon batter into the muffin tins almost full.
Bake muffins at 400 degrees for about 18 minutes, until a toothpick inserted in center comes out clean.
Allow muffins to cool in pans 5-10 minutes before removing to wire cooling racks to cool completely. Remove to platters to serve.
If you enjoy blueberries, you’ll rave over these muffins.
Every bite will cure any sweet tooth cravings.
Bananas and applesauce keep these muffins really moist.
Here’s the recipe.
BLUEBERRY BANANA MUFFINS
(Recipe inspired from my Banana Chip Muffins recipe)
Blueberry Banana Muffins
Equipment
- 1 12-tin regular sized muffin pan
- 1 6 tin regular-sized muffin pan (you won't use all of the slots)
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 plate
- 1 fork
- 1 wooden spoon
- 1 whisk
- 1 colander
- measuring cups
- measuring spoons
Ingredients
- 1 3/4 cups unbleached all-purpose flour (bleached flour toughens baked goods)
- 1/2 cup granulated sugar
- 2 1/2 tsp. baking powder
- 3/4 tsp. sea salt
- 1 large egg
- 1 cup bananas mashed
- 1/3 cup canola oil or avocado oil
- 1/2 cup unsweetened applesauce
- 1/2 cup half-and-half
- 1 cup fresh blueberries washed (plumper blueberries are better)
Instructions
- Spray 16 regular-sized muffin tins with cooking spray; set aside.
- Preheat oven to 400°.
- Mash bananas on a plate with a fork; set aside.
- Rinse blueberries in a colander under running water.
- Pat blueberries dry between layers of paper towels; set aside.
- In a large mixing bowl, combine flour, granulated sugar, baking powder and salt.
- Set aside.
- In a medium mixing bowl, combine egg, half-and-half, oil, banana and applesauce.
- Whisk until well combined and the banana is broken up into very tiny pieces.
- Add wet ingredients to dry ingredients along with fresh blueberries.
- Stir just to combine.
- Do not overmix the batter.
- Spoon batter into prepared muffin tins until almost full.
- Bake at 400° for about 18 minutes, or until a toothpick inserted in center comes out clean.
- Cool muffins in pan for 5-10 minutes before removing to a wire rack to cool completely.
- Yield: 16 regular-sized muffins.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Add some protein and fruit and you have a great breakfast menu.
I like using the really large, plump blueberries for this recipe. 🙂
I have made this recipe so many times for friends and when bringing meals to new moms. They always love these muffins for breakfast. 🙂
Grab a plateful and dig in!
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