Banana Blueberry Muffins
If you’ve got ripe bananas on the counter and blueberries in the fridge, you’re already halfway to the best muffins you’ll bake this week. These Banana Blueberry Muffins take just ten minutes to pull together, use up fruit before it goes to waste, and deliver a soft, tender crumb packed with juicy berries in every bite.
Ingredients
- 3 very ripe small bananas mashed, approx. 1 cup
- 1 large egg
- 5 tbsp butter melted and then cooled
- 1 tsp vanilla extract
- ⅓ cup brown sugar
- 1 ½ cup flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- 1 cup blueberries
- 2-3 tbsp coarse sugar for topping optional
Notes
- For a hint of spice, stir about 2 teaspoons of ground cinnamon into the dry ingredients.
- Quality parchment-style liners make cleanup easier and help prevent sticking.
- Be careful not to overload the batter with blueberries. Adding too many can create overly wet centers and affect the texture.
- Check that your baking powder and baking soda are fresh. Expired leavening agents can result in flat, dense muffins.
- Measure flour carefully using the spoon-and-level method to avoid adding excess flour, which can make muffins dry.
- Mix the batter only until combined. Overmixing develops gluten and can create a tougher texture.