You can have these Banana Blueberry Muffins for breakfast or a snack at lunch. The blueberries give each mouthful taste and texture, and it’s a fantastic way to use up overripe bananas. In comparison to store-bought muffins, it has less sugar and fat, making it a healthier option for breakfast or a snack. Optimal. This recipe can easily be modified by the addition of nuts, chocolate chips, or different fruits like raspberries or strawberries.
Overall, everyone who enjoys baking and is looking for a tasty and healthy snack should make these Banana Blueberry Muffins. It’s simple to prepare, delicious, and certain to become a new household favorite.
See how easy it is to prepare banana and blueberry muffins, a delicacy to which you only need to add a little sugar, to taste, so they are excellent to serve to the little ones as well.
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 ripe bananas, mashed
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
1. Set the oven temperature to 375°F (190°C). A 12-cup muffin tin should be greased or lined with muffin cups.
2. Combine the flour, sugar, baking powder, baking soda, and salt in a big mixing bowl.
3. Combine the melted butter, mashed bananas, eggs, milk, and vanilla extract in a another bowl.
4. Combine the dry ingredients with the wet components just until mixed. Add the blueberries and stir.
5. Distribute the batter equally among the muffin liners.
6. Bake the muffins for 18 to 20 minutes, depending on how clean a toothpick comes out when inserted in the center.
7. After the muffins have cooled in the pan for five minutes, transfer them to a wire rack to finish cooling.