Healthy Banana Blueberry Muffins Recipe

Banana Blueberry Muffins

These healthy banana blueberry muffins are moist, fluffy, easy to make, and ready in less than 30 minutes.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups ripe, mashed banana (about 3 large)
6 tablespoons melted butter
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup blueberries, fresh or frozen
Milk, as needed

Instructions

Preheat the oven to 375°F and line a muffin tin with paper liners or lightly grease it with butter or cooking spray.
Peel ripe bananas and mash them in a medium bowl using a fork until they form a smooth puree.
In a medium bowl, combine the flour, baking soda, baking powder, and salt. Mix well.
In a large bowl, beat together the mashed banana, melted butter, sugar, egg, and vanilla extract until well combined and the sugar dissolves.
Add the flour mixture to the banana mixture and mix or whisk until thoroughly combined. Depending on the ripeness of your bananas, the batter may be a bit thick. If needed, add a couple of tablespoons of milk to achieve the desired consistency; you want the batter to be thick but not overly thick.
Gently fold the blueberries into the batter. (Note: If using frozen berries, toss them with a tablespoon of flour in a small bowl, ensuring they’re coated with flour. This helps prevent the blueberries from bleeding into the batter. Add the flour-coated blueberries to the batter, leaving behind any excess flour, and fold until well combined.)
Spoon the batter into the muffin pan, evenly dividing it to make 12 muffins.
Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into a muffin comes out clean.
Once baked, let the muffins cool slightly before transferring them to a wire rack to cool to room temperature.
These muffins can be served right away or stored at room temperature for up to 4 days, in the fridge for up to 6 days, or frozen for up to 3 months.