Banana Blueberry Muffins
My go-to for a quick breakfast are these yummy fruit loaded Banana Blueberry Muffins! I love make ahead breakfasts as morning-time is my least favorite time to cook. Admittedly, I am in the kitchen ALOT…but if I can help it at all I don’t usually start until well into morning. If I actually cook a breakfast, it usually falls into the brunch time frame of mid-morning 🙂
It is also one of those recipes that I love for using up my perfectly sweetened, browned bananas. I’m absolutely nutty about eating bananas when they are just right, and prefer them to still have a touch of green for the bananas that I snack on. But I also get slightly giddy when I have a good batch of browned bananas ready to use for muffins, cakes, and banana breads!
As always, when I cook with blueberries, I have to have some lemon included too. So those bursting blueberries are coupled with the fantastic banana bread flavor and hint of lemon to highlight the banana and blueberry flavors. Yumm!!
Last Updated: April 23rd, 2017
You might also like our other banana treats:
- Apple Banana Muffins with Streusel Topping
- Super Moist Banana Bread Recipe
- Chocolate and Banana Marbled Mini Cakes with Peanut Butter Frosting
- Super Moist Banana Cake with Cream Cheese Frosting
- Banana Bread with Streusel Topping Recipe
Banana Blueberry Muffins
The perfect breakfast for busy mornings, and loaded with delicious fruity flavors!
- 3 bananas (overripe bananas, mashed)
- 1 large egg (beaten)
- 1/3 cup butter (1/3 cup = 5 Tbsp + 1 tsp, melted)
- 3/4 cup sugar
- 1 lemon (juice and zest)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups all purpose flour (+ 2 Tbsp for coating the blueberries)
- 1 cup blueberries
- 2 tbsp coarse sugar granules (optional, garnish)
Preheat your oven to 375 degrees F (190 degrees C) and grease your muffin pan, coat with non-stick cooking spray, or line with paper muffin liners.
In a medium bowl combine the mashed bananas, melted butter, and beaten egg. Add the sugar, lemon (juice and zest), baking soda, baking powder, and salt. Mix well.
Add the flour and mix just enough to incorporate into the wet mixture.
In a ziploc bag combine blueberries and 2 tbsp flour, gently roll blueberries in the flour by turning the bag upside down and back up again. Gently fold flour coated blueberries into the batter, to avoid turning the batter purple.
Spoon into greased muffin tins (or muffin papers), filling about 2/3 full. Sprinkle the coarse sugar over each muffin (if desired).
Bake at 375 degrees F (190 degrees C) for 20 minutes or until inserted toothpick comes out clean. Remove from the oven and allow to cool 2-3 minutes in the pan before serving warm. Remove to a wire cooling rack to cool completely if the muffins will be stored for later.