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Blueberry Banana Muffins

Course: Breads/Rolls
Cuisine: American
Keyword: 1 bowl muffins, easy muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Calories: 346kcal
Author: Malinda Linnebur
These Blueberry Banana Muffins are the perfect treat for your family! They are easy to make, use everyday ingredients, and only 1 mixing bowl!
Print Recipe

Ingredients

  • 2 cups (275g) all purpose flour
  • ⅔ cup (145g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 large very ripe bananas, well mashed
  • 2 large eggs
  • ½ cup (113g) unsalted butter, melted
  • ½ cup (120g) sour cream
  • 2 teaspoons vanilla
  • 1½ cups (215g) fresh blueberries

Instructions

  • Preheat oven to 425°F. Line a 12 cup muffin tin with paper liners if desired, and set aside.
  • In a large bowl combine the flour, sugar, baking powder, and salt. Add the mashed banana, eggs, melted butter, sour cream, and vanilla. Stir until ALMOST combined. Fold in the blueberries.
  • Scoop into muffin tin filling each to the top. Add extra blueberries on top before baking if desired. Bake for 10-15 minutes or until muffins are lightly golden and a toothpick inserted comes out clean or with just a few crumbs. Cool in pan for 10 minutes before removing if not using liners. If using liners remove immediately.

Notes

  1. FREEZER FRIENDLY: Cool muffins completely then place in a freezer safe bag or container. Place in the freezer for up to 3 months. Thaw at room temperature. 
  2. BLUEBERRIES: Can use frozen blueberries; do not thaw. 
  3. Can sprinkle the tops with sparkling sugar before baking. 

Nutrition

Serving: 1muffin | Calories: 346kcal | Carbohydrates: 56g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 115mg | Potassium: 281mg | Fiber: 3g | Sugar: 21g | Vitamin A: 390IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 2mg