Make this quick bread recipe for blueberry banana muffins the next time you have overripe bananas. These are the best ever blueberry muffins, bursting with plump juicy blueberries and moist too. Light in fat and sugar you could call them skinny blueberry muffins. These are great as breakfast muffins or just as a snack.
Tips For Making These Blueberry Banana Muffins
Muffin Pan Size
Depending on the size of the muffin tin you use, you may or may not get the same quantity of muffins as stated in the recipe. The muffin tin that I used for this recipe has a hole capacity of 100 ml. If you do use a tin that is larger or smaller you will need to increase or decrease the cooking time accordingly.
Filling The Muffin Cases
You can line the muffin tin with muffin cases, cup cake cases or just grease and flour the holes. I like to use an ice-cream scoop to fill the cases. The batter is filled level to the top of the pan.
Please note: if you are not using paper cases, the batter will spill out over the top of the tin and can stick to it. So, make sure that you grease and flour the top of the tin, this will stop the muffins from sticking to the top of the tin.
Serving The Muffins
The are great plain and can be used as a healthy snack for yourself or your kids.
These blueberry banana muffins are also a great gift idea for Mother’s Day or Father’s Day. Or, add them to the dessert or breakfast table at Easter, Christmas or other special occasions.
Make these blueberry banana muffins extra special by, lightly dusting with icing sugar, and add a fresh or defrosted blueberry on top, with a few mint leaves.
Tip: To hold the blueberry in place, use a match stick sized piece of dry angel hair pasta as a skewer (make sure it doesn’t go through the top of the blueberry).
Can You Put Fresh Blueberries In Muffins?
Yes, you can replace the frozen blueberries with fresh blueberries.
Can You Freeze Blueberry Muffins?
These muffins freeze very well and will keep for 3-4 months in the freezer.
How Do You Store Blueberry Muffins?
These blueberry banana muffins can be stored at room temperature for 2- 3 days. However, if you live in a hot and humid climate, I would recommend that you keep them in the fridge.
More delicious sweet recipes to try
Blueberry Banana Muffins
- 200 ml milk
- 75 ml vegetable oil
- 160 grams banana (peeled weight) mashed
- 1 egg large beaten
- 300 grams plain flour
- 1 1/2 teaspoons baking powder level
- 1 teaspoon baking soda level
- 100 grams brown sugar
- 1 teaspoon cinnamon powder level
- ¼ teaspoon nutmeg powder level
- ½ teaspoon salt
- 150 grams blueberries frozen – don’t defrost
Pre heat oven to 180°c. Line a 12-hole muffin tin with muffin cases or paper baking cups.
- Combine all the wet ingredients to a large mixing bowl or jug and mix well.
- Into a large mixing bowl sift the flour, baking powder and baking soda, then add the sugar, cinnamon, nutmeg and salt. Mix to combine.
- Stir in the wet ingredients until the flour is just moistened. Don’t over mix, if you do you will end up with tough muffins.
- Fold in the frozen blueberries.
- Divide the batter evenly between the muffin cups.
- Bake 18 – 20 minutes or until golden brown.
- Transfer the muffins to a cake rack and cool slightly.
- Dust with icing sugar.
- Serve warm or at room temperature.
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