Banana Blueberry Muffins
These super simple Banana Blueberry Muffins are a delicious combination of blueberry muffins and banana bread, perfect for using up ripe bananas.
Equipment
- muffin pan
- Mixing Bowls
- whisk
Ingredients
- 3 small very ripe bananas, mashed approx. 1 cup
- 1 large egg
- 5 T butter, melted and cooled
- 1 teaspoon vanilla extract
- ⅓ c brown sugar
- 1 ½ c flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 c blueberries
- 2-3 T coarse sugar for topping optional
Instructions
- Preheat oven to 350°F.
- Mash bananas well in a medium bowl. Add the egg and whisk to combine. Add the brown sugar, vanilla and melted butter and whisk to combine.
- In a small separate bowl, add flour, salt, baking powder and baking soda and whisk well. Add the dry ingredients into the banana mixture and stir just until fully combined and no flour streaks are left. Fold in the blueberries.
- Line a muffin pan with muffin liners. Scoop the batter evenly into the muffin cups. Sprinkle a generous amount of coarse sugar on top of each if desired.
- Bake for about 18-22 minutes or until a toothpick comes out clean. Allow to cool before serving.
Notes
These muffins will keep fresh for about a week in the refrigerator and about 4-5 days at room temperature in a sealed container. You can freeze them for about 2 months. Fresh baking soda and baking powder is a MUST for the best rise.
Nutrition
Serving: 1muffinCalories: 170kcalCarbohydrates: 29gProtein: 3gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 26mgSodium: 189mgPotassium: 164mgFiber: 1gSugar: 13gVitamin A: 191IUVitamin C: 4mgCalcium: 21mgIron: 1mg
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