Blueberry Banana Muffins
These Blueberry Banana Muffins are soft, fluffy, and loaded with juicy blueberries in every bite. Ripe bananas give them natural sweetness and keep the muffins perfectly moist, while fresh blueberries add a bright burst of flavor.
Servings: 10
Equipment
- mixing bowls
- Muffin Tin
Ingredients
- 1¾ cup fresh blueberries
- 1 Tbsp flour for the blueberries
Dry Mix
- 1½ cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
Wet Mix
- 3 small ripe bananas should be about 1 cup mashed
- ½ cup white granulated sugar
- 1 egg
- 2 tsp vanilla extract
- ½ cup olive oil or avocado oil
- ¼ cup walnuts, chopped optional!
Optional For Topping
- 4 tbsp raw sugar for topping
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners. Toss blueberries with 1 tablespoon of flour and set aside.
- Whisk 1 ½ cups flour, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, combine bananas, sugar, oil, egg, and vanilla. Add to dry ingredients and mix just until combined. (Do not over mix otherwise the muffins can fall flat)
- Gently fold in blueberries and walnuts (if using walnuts). Divide batter evenly over 8-10 muffin papers (if using the fancy large papers) or 12-15 if using regular liners in the pan. Sprinkle the raw sugar on the tops generously if using!
- Bake 15-20 minutes or until a toothpick comes out clean. Cool completely and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1muffin | Calories: 295kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 218mg | Potassium: 171mg | Fiber: 2g | Sugar: 21g | Vitamin A: 58IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg