My go-to for a quick breakfast are these yummy fruit loaded Banana Blueberry Muffins! I love to make ahead breakfasts as morning-time is my least favorite time to cook.
Bursting blueberries are coupled with the fantastic banana bread flavor and hint of lemon to highlight the banana and blueberry flavors.
These banana blueberry muffins are also one of those recipes that I love for using up my perfectly sweetened, browned bananas. As a total bonus these muffins are done in 30 minutes!
Admittedly, I am in the kitchen ALOT...but if I can help it at all I don't usually start until well into morning. If I actually cook a breakfast, it usually falls into the brunch time frame of mid-morning 🙂
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I'm absolutely nutty about eating bananas when they are just right, and prefer them to still have a touch of green for the bananas that I snack on. But I also get slightly giddy when I have a good batch of browned bananas ready to use for muffins, cakes, and banana breads!
🥘 Ingredients
As always, when I cook with blueberries, I have to have some lemon included too.
- Bananas - Brown to almost black work here. Some stores will give the very brown bananas to you for nothing!
- Egg - Binds everything, the fresher the better.
- Butter - Adds rich and buttery taste.
- Sugar - Not too much, just ¾ of a cup needed. Sugar substitutes like swerve will work as well.
- Lemon - Adds a citrus fresh taste and works really well with the blueberries.
- Baking Soda - Leavening agent, helps the muffin rise.
- Baking Powder - Another leavening agent for the muffin.
- Salt - Balances the flavors.
- All Purpose Flour - The base for the muffin, bread flour can be used as well.
- Blueberries - Fresh are always going to be the best, but frozen will work almost as well.
- Coarse Sugar - Completely optional but make a terrific topping!
💭 Tips & Recipe Notes
Gently fold flour coated blueberries into the batter, to avoid turning the batter purple.
Don't overfill your liners or tin, go only about ⅔ full.
Try using an ice cream scoop to ladle out your batter into the muffin papers.
🔪 Step-by-Step Instructions
- Preheat your oven to 375°F (190°C) and grease your muffin pan, coat with non-stick cooking spray, or line with paper muffin liners.
- Using a fork mash the bananas in a medium bowl.
- Combine the mashed bananas, melted butter, and beaten egg.
- Add the sugar, lemon (juice and zest), baking soda, baking powder, and salt.
- Mix well.
- Add the flour and mix just enough to incorporate into the wet mixture.
- In a ziploc bag combine blueberries and 2 tbsp flour, coat the blueberries in flour by gently roll blueberries in the flour by turning the bag upside down and back up again.
- Gently fold flour coated blueberries into the batter, to avoid turning the batter purple.
- Spoon into greased muffin tins (or muffin papers), filling about ⅔ full.
- Sprinkle the coarse sugar over each muffin (if desired).
- Bake at 375°F (190°C) for 20 minutes or until inserted toothpick comes out clean.
- Remove from the oven and allow to cool 2-3 minutes in the pan before serving warm.
- Transfer to a wire cooling rack to cool completely if the muffins will be stored for later.
🥡 Storing
Refrigerate for 3 to 4 days in an airtight container.
If you will need to store longer than 4 days wrap them in clingfilm and put the muffins into a freezer zip lock bag they will store nicely for up to 3 months.
When you want to defrost them just pop em' out of the freezer and allow the muffins to come to room temperature and enjoy!
You might also like our other banana treats:
- Apple Banana Muffins with Streusel Topping
- Super Moist Banana Bread Recipe
- Chocolate and Banana Marbled Mini Cakes with Peanut Butter Frosting
- Super Moist Banana Cake with Cream Cheese Frosting
- Banana Bread with Streusel Topping Recipe
📋 Recipe
Banana Blueberry Muffins
Ingredients
- 3 bananas (overripe bananas, mashed)
- 1 large egg (beaten)
- ⅓ cup butter (⅓ cup = 5 Tbsp + 1 tsp, melted)
- ¾ cup sugar
- 1 lemon (juice and zest)
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 ½ cups all purpose flour (+ 2 Tbsp for coating the blueberries)
- 1 cup blueberries
- 2 tbsp coarse sugar granules (optional, garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease your muffin pan, coat with non-stick cooking spray, or line with paper muffin liners.
- In a medium bowl combine the mashed bananas, melted butter, and beaten egg. Add the sugar, lemon (juice and zest), baking soda, baking powder, and salt. Mix well.
- Add the flour and mix just enough to incorporate into the wet mixture.
- In a ziploc bag combine blueberries and 2 tbsp flour, gently roll blueberries in the flour by turning the bag upside down and back up again. Gently fold flour coated blueberries into the batter, to avoid turning the batter purple.
- Spoon into greased muffin tins (or muffin papers), filling about ⅔ full. Sprinkle the coarse sugar over each muffin (if desired).
- Bake at 375°F (190°C) for 20 minutes or until inserted toothpick comes out clean. Remove from the oven and allow to cool 2-3 minutes in the pan before serving warm. Remove to a wire cooling rack to cool completely if the muffins will be stored for later.
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Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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