Blueberry Banana Muffins
This Blueberry Banana Muffin recipe combines the natural sweetness of very ripe bananas and the tangy burst of fresh blueberries to deliver a delicious muffin experience. The aromatic hint of vanilla rounds off this flavor medley, while just the right amount of sugar provides a delightful sweetness that's never overpowering.
Ingredients
- 1 2/3 cups of bread flour 258 grams
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups of mashed bananas from about 4-5 very ripe bananas - see note 1
- 1/2 cup of granulated sugar
- 2 large eggs at room temperature
- 1/3 cup melted and cooled butter
- 2 teaspoons vanilla extract
- 1 cup washed and dried blueberries - see note 2
- 2 tablespoons coarse sugar Turbinado, Demerara, Sanding, etc... - optional
Instructions
- Adjust the oven rack to the middle position and preheat oven to 425° (220° C).
- Prepare your muffin tin by greasing or buttering the cups, with a little grease on the flat part of the muffin tin.
- Whisk flour, baking powder, baking soda, and salt in a medium-sized bowl.
- Whisk mashed bananas, 1/2 cup granulated sugar, eggs, butter, and vanilla in a large bowl until all the ingredients are well incorporated, and there are no banana chunks.
- Add dry ingredients to the banana mixture and mix until fully incorporated, but don't overmix.
- Gently fold in the blueberries.
- Fill each muffin cavity to the top using a large spoon or 1/2 cup measuring cup.
- Sprinkle muffins with coarse sugar.
- Place in preheated oven and bake for 15-18 minutes, until a cake tester inserted in the center of a couple of muffins comes out clean.
- Let the muffins cool in the muffin tin on a wire rack for at least 10 minutes before removing. Then let them cool for another 5-10 minutes before serving.
- See Note 3 for tips on storing muffins.
Notes
Note 1:
If you have bananas that are not ripe enough for baking, but you need to use them immediately, there are a few methods you can use to speed up the ripening process:- Paper Bag Method: This is a widely known method to ripen bananas. Place the bananas in a paper bag and loosely fold it closed. The bananas release ethylene gas naturally, which is trapped in the bag and helps them ripen faster. You can also add an apple or a ripe banana to the bag to increase the amount of ethylene gas. Check daily, as they can ripen faster than you think.
- Oven Method: Preheat your oven to 300°F (150°C). Place unpeeled bananas on a lined baking sheet and bake for about 15-30 minutes, or until the banana skin is dark and the bananas are soft. This method might not provide the same taste as naturally ripened bananas, but it will make them soft and sweet, suitable for baking.
- Microwave Method: If you're really in a rush, you can use the microwave, although this method is more about making bananas soft rather than truly ripening them. Pierce the banana peel a few times with a fork or knife and microwave it on a plate for 30 seconds at a time, checking in between. Be cautious, though, as the texture and flavor might not be as developed as with other methods.
Note 2:
Frozen blueberries work just as well if you don't have fresh blueberries. Don't thaw them before use; just fold them into the batter frozen. You can also use other berries like raspberries, strawberries, or blackberries.Note 3:
Quick bread and muffins (which use baking soda and powder as leaveners) tend to get moist when stored. Your best options are to keep them at room temperature in a container lined with paper towels or freeze them. But definitely keep them out of the refrigerator.Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 397mgFiber: 2gSugar: 16g
Well, what did you think?Please rate this recipe here! It helps other readers and also helps to support our site.