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Banana Blueberry Muffins

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Who doesn’t love a warm, freshly baked muffin in the morning? Especially when it’s bursting with the sweetness of ripe bananas and juicy blueberries! These Banana Blueberry Muffins are so moist and delicious!

These Banana Blueberry Muffins are not only incredibly delicious but also a great way to use up overripe bananas and enjoy the goodness of fresh blueberries.  I seem to have had a lot of over ripe bananas lately (hence the last banana mug muffin recipe) so today I tweaked my Banana Bread recipe and turned it into these jumbo muffins.  I like to eat them warmed up with a smear of butter. Perfect for breakfast or anytime snack!  If you use a jumbo muffin pan you’ll get 6 good sized muffins.  Of course, you can always use a regular 12 cup cupcake baking pan for more smaller muffins.

Whether you’re looking for a quick breakfast on-the-go or a tasty treat to satisfy your sweet cravings, these muffins are sure to be a hit.

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Banana Blueberry Muffins

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  • Author: Judy

Ingredients

Scale
  • 2 C. flour
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 C. butter, softened
  • 1 C. brown sugar, packed
  • 2 lg. eggs
  • 1/4 C. greek yogurt or sour cream
  • 1 1/2 C. mashed, very ripe bananas (about 3–4 bananas)
  • 1 tsp. vanilla
  • 1 1/2 C. blueberries*
  • Turbinado or other coarse sugar to sprinkle on top, optional

Instructions

  1. Preheat oven to 350°  Spray Pam in large muffin tin (or use paper muffin cups)
  2. Stir together the dry ingredients in bowl.
  3. In a seperate bowl, blend together the butter and sugar until creamy.  Add eggs one at a time and blend until creamy.
  4. Add mashed bananas, yogurt (or sour cream) and vanilla and blend to combine.
  5. On low speed, add dry ingredients to the banana mixture until just mixed.  Be careful not to over mix!
  6. Gently stir in blueberries.
  7. Pour batter into prepared muffin tin and bake about 30 minutes, until toothpick inserted in center comes out clean, not wet. Remove to rack and cool.

Notes

*You can use frozen, defrosted blueberries but be sure to drain any liquid and I like to toss them in flour before adding to the batter.

I used a jumbo muffin pan which made 6 large muffins with the batter.  Use a 12 cup cupcake baking pan for smaller muffins.