Remembering the First Time I Made These
Okay, confession time: the first time I tried making banana blueberry muffins, I practically set off the smoke alarm because I forgot about them while binge-watching old episodes of Bake Off. No joke! But honestly, these muffins have become a sort of kitchen comfort blanket for me—like, if I’m ever stuck with spotty bananas and a handful of blueberries (fresh or whatever's rolling around in the freezer), this is what I whip up. My niece calls them "breakfast cupcakes" and honestly, she’s not wrong.
Why You'll Love This Muffin Mayhem
I make these when I need something easy, quick, and, let’s be real, when I want the house to smell like I’ve got my life together (even if I don’t). My family goes a bit bonkers for them—especially my brother, who claims they’re "better than storebought," which is, like, the highest praise I’ll ever get from him. Sometimes the blueberries explode and create these little pockets of jammy goodness (don’t freak out, that’s the best part). Oh, and on those days when the bananas are so brown they look like they belong in a compost heap? That’s when the magic happens.
Here's What You'll Need (and What I’ve Substituted, Honestly)
- 2-3 overripe bananas (the browner, the better—it’s true. If you’re short one banana, just add a splash more milk. My grandma swore by Cavendish, but honestly, any will do)
- 1 cup fresh or frozen blueberries (I’ve used wild blueberries too when I’m feeling fancy; frozen ones make it a bit more purple, but it’s all good)
- 2 cups all-purpose flour (or swap in half whole wheat if you’re in a healthy mood—sometimes I just use whatever’s in the jar labeled "flour" on my shelf...)
- ½ cup sugar (white is classic, but brown sugar gives more depth. I once used coconut sugar, but it tasted, well, coconutty)
- ½ cup melted butter (sometimes I use canola oil if I’m out of butter—don’t @ me)
- 2 eggs (large, but medium works too—on second thought, add an extra splash of milk if they’re smaller)
- ¼ cup milk (any kind, really—full cream, almond, oat, whatever you’ve got)
- 1 teaspoon vanilla extract (or skip it if you don’t have it, but it does add a little something-something)
- 1 teaspoon baking soda (not baking powder; trust me, I mixed them up once and eh... it turned out more like pancake soup)
- ½ teaspoon salt
How I Actually Make These (With a Few Side Quests)
1. Preheat your oven to 180°C (that’s 350°F for those who don’t speak Celsius yet); line a muffin tin with papers or just grease it—no judgment here.
2. In a big-ish bowl, mash the bananas with a fork, potato masher, or the bottom of a mug (done that too). You want them mostly smooth, but a few lumps are totally fine. This is where I usually sneak a taste—just to make sure it’s banana-y enough.
3. Crack in the eggs, pour in the melted butter, milk, and vanilla. Stir it all together. If it looks a bit like baby food, you’re doing it right.
4. In another bowl, mix the flour, sugar, baking soda, and salt. Or, if you’re feeling reckless and want fewer dishes, just dump it all on top of the wet mix. I’m not judging.
5. Gently fold the dry into the wet stuff. Don’t overmix—if it’s a bit lumpy, that’s perfect. Overmixing makes them tough (learned that the hard way).
6. Toss your blueberries with a teaspoon of flour (so they don’t all sink), then fold them in. Frozen ones will turn your batter a little blue, but hey, it all tastes the same.
7. Scoop the batter into your muffin tin—fill them about ¾ full. I just use a big spoon, but if you have one of those ice cream scoops, that’s pretty slick.
8. Bake for about 20-25 minutes, or until the tops are golden and a toothpick comes out with just a crumb or two. If you get blueberry streaks on the tester, that’s fine; just don’t stab a blueberry directly.
9. Let them cool in the pan for about 5 mins, then move to a rack (or, if you’re me, eat one hot and burn your tongue—every dang time).
Notes: What I’ve (Mostly) Learned the Hard Way
- If your bananas aren’t ripe enough, microwave them for 30 seconds. Not exactly magic, but it helps.
- Once, I accidentally used salted butter and forgot the salt. Didn’t notice the difference, so there you go.
- Too much mixing? Muffins get dense. Like, use-as-doorstop dense. Don’t do it.
- Blueberries at the bottom? Skipping the toss-in-flour step will do that. Still tasty, but you’ve been warned.
Variations I’ve Messed With
I’ve swapped in raspberries (a bit tart, but yum), added chocolate chips (my nephew’s favorite), or thrown in a handful of chopped walnuts for crunch. One time, I tried adding coconut flakes and it just got lost—kinda pointless, really. Maple syrup instead of sugar? Works, but the muffins are stickier. Live and learn.
Do You Really Need All This Equipment?
You’ll want a muffin tin (obviously), but if you don’t have one, just use a cake pan and pour the batter in—it’ll bake up more like a banana blueberry loaf (tastes just as good, maybe even better). A mixing bowl, something to mash bananas, a spoon. See? Bare minimum. Oh, and an oven, unless you’re living dangerously and want to try it in an air fryer like my cousin. Haven’t tried that myself, so if you do, let me know!
How to Store (Or Just Eat Immediately, Like Me)
They keep in an airtight container for about 2-3 days... though honestly, in my house it never lasts more than a day! You can freeze them; just wrap them up well. Thaw at room temp or zap in the microwave for a quick fix.
How I Like to Serve Banana Blueberry Muffins
Mostly, we just eat them straight from the pan. But, for weekend brunch, I’ll split them open, slather on some butter, and let it melt in. My mum likes hers with a dollop of Greek yogurt and a drizzle of honey. Once in a blue moon (pun intended), I’ll even make them part of a DIY muffin sundae bar (so fun for sleepovers).
Pro Tips I Learned the Not-So-Fun Way
I once tried skipping the muffin liners to "save time"—ended up chiseling muffins out with a butter knife. Not worth it. Actually, I find it works better if you don’t rush the cooling stage; impatiently prying them out while hot can make them break apart (but hey, muffin scraps are still tasty). Also, don’t overfill the cups, or you’ll have a muffin lava flow on your hands.
Questions People (Actually) Ask Me
Q: Can I use frozen blueberries?
Absolutely! Don’t thaw them first or everything goes purple. Not that it’s a bad thing.
Q: What if I’m out of eggs?
You can sub in ¼ cup applesauce per egg. I’ve tried it—texture’s a tad different but still good. Or a flax egg, if that’s your thing.
Q: Why are my muffins sticking?
Either your tin isn’t greased enough, or maybe the liners aren’t great quality. In a pinch, I’ve used parchment paper squares as liners. Works like a charm.
Q: Can I make these vegan?
Yep! Swap butter for oil, eggs for flax eggs or extra banana, and use plant milk. They’ll be a bit softer but, ya know, still delish.
Q: Any favorite resources for baking tips?
I’ve picked up loads of handy tricks from King Arthur Baking’s basics guide; also, Sally’s Baking Addiction has a fantastic muffin how-to if you want to nerd out (I do, sometimes).
Oh! Speaking of things that aren’t related to muffins, has anyone else noticed how much kitchen gadgets multiply in the cupboards? One day, you’ve got a single whisk; a year later, you’re up to your elbows in spatulas and wondering where they all came from. Anyway, that’s a story for another time. Happy baking, mate! (And send me a pic if yours turn out less lopsided than mine usually do.)
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 large ripe bananas, mashed
- 1 cup fresh blueberries
- ½ cup milk
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
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2In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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3In another bowl, combine the mashed bananas, sugar, melted butter, egg, milk, and vanilla extract. Mix until well blended.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
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5Divide the batter evenly among the muffin cups. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
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6Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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