Blueberry Banana Muffins

Blueberry Banana Muffins

Ingredients

• 2 ripe bananas, mashed

• ½ cup melted butter (or oil)

• ¾ cup sugar (white, brown, or mix)

• 1 large egg

• 1 tsp vanilla extract

Dry

• 1½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon (optional but great)

Add-ins

• 1 cup blueberries (fresh or frozen)

• 1 tsp flour (to toss blueberries)

Instructions

1. Prep: Heat oven to 375°F / 190°C. Line muffin tin.

2. Mix wet: Stir bananas, butter, sugar, egg, and vanilla.

3. Mix dry: Whisk flour, baking soda, salt, cinnamon.

4. Combine: Fold dry into wet just until combined.

5. Blueberries: Toss with flour and gently fold in.

6. Fill: Fill liners about ¾ full.

7. Bake:

   • Bake 18–22 minutes until tops spring back.

8. Cool 5 minutes, then transfer to rack.

Bakery-Style Upgrade (Optional)

Sprinkle tops with:

• Coarse sugar

• Or a quick streusel (butter + sugar + flour)

Tips for Perfect Muffins

• Overripe bananas = more flavor

• Don’t overmix or they’ll be dense

• Frozen blueberries go in straight from freezer

Storage

• Room temp: 2 days

• Fridge: 5 days

• Freeze: up to 3 months