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Blueberry Banana Muffins | Can't Stay Out of the Kitchen | these lovely #muffins pop in flavor with fresh #blueberries in every bite. Terrific #entree for any #breakfast or #brunch #buffet, especially good for company & #holidays. #Bananas & #applesauce keep these #BreakfastMuffins moist & delicious. #BlueberryBananaMuffins

Blueberry Banana Muffins

Teresa Ambra
You'll be salivating over every bite of these luscious Blueberry Banana Muffins. They're chocked full of plump, fresh blueberries so they explode with delicious blueberry flavor. Applesauce and bananas keep the muffins moist. Marvelous for any weekend, company or holiday breakfast or brunch menu.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 16
Calories 147 kcal

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

Calories: 147kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 14mgSodium: 181mgPotassium: 76mgFiber: 1gSugar: 9gVitamin A: 57IUVitamin C: 2mgCalcium: 59mgIron: 1mg
Keyword applesauce, bananas, blueberries, breakfast, brunch, muffins
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