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Blueberry Banana Muffin

Blueberry banana muffins are soft and moist. Banana gives a natural sweetness to the tender crumbs and tiny blueberries bake into a jammy consistency. These tall bakery-style muffins with golden tops will only take 30 minutes to make.

These Blueberry Banana muffins are quite regular at home, especially when fresh blueberries are in season and available in abundance. Sometimes I deliberately keep the bananas on the kitchen counter and let them overripe so that I can make them. Moist, fluffy, and light, these Banana Muffins taste amazing. These are perfect for a quick breakfast, but sweet enough to upgrade these to a delicious dessert.

You will fall in love with these Blueberry banana muffins

If you are someone who can’t resist and always reach out to that tall golden dome bakery-style muffins, then I bet you will love these.

It is Inexpensive (especially when blueberries are in season), quick to make, not very sweet, and freezes well too. In every bite, you will get juicy blueberries that’s almost baked into a jam-like consistency.

Another good news is you can use frozen blueberries in a pinch. The muffins might look different in appearance but will taste equally good.

Secret to Tall Bakery Style Muffins

Muffins are not like cupcakes, but that doesn’t mean they can’t be moist and soft. If you have the right recipe, soft fluffy muffins are just 30 minutes away.

The secret to my muffins is Greek yogurt/sour cream and baking soda. We know that baking soda is a leavening and Greek yogurt helps to activate the soda.

Wait, that’s not all. After you mix the batter, let it rest for 7-8 minutes for the baking soda and yogurt to start working. You will see the batter becomes more airy and light. I have tried portioning the batter immediately after mixing and put in the oven. But the muffins were significantly taller in the earlier case.

Last but not the list, for large tall muffins, I would strongly recommend using large muffin liners and fill the batter a little more than 3/4 th. The liner height will prevent the batter from spilling when baking, resulting in tall muffins.

Ingredients

Banana – large bananas with visible brown spots and very ripe. Ripe bananas are more sweeter and you can mash it effortlessly.
Blueberries– fresh blueberries, look for small or medium-sized ones.
Greek yogurt – Full-fat Greek yogurt or you can also substitute with sour cream.
Egg– Large egg
Butter– melted and measured. Bring into room temperature before adding.
Sugar– Regular castor sugar. If you are using light brown sugar, you might have to add 1/4 cup more.
Baking powder and baking soda
Vanilla extract
Salt – I never skip salt in sweet baked goods.

Variation

I sometimes add fresh lemon zest to it, as lemon and blueberry goes well together. Adding a teaspoon of Cinnamon also works.

Step by step – How to make Banana muffin with Blueberries

This is a one-bowl recipe and just needs a spatula to mix the batter.

Step 1– First thing first, mix all the dry ingredients in a bowl. Alternatively, you can directly shift the flour and other dry ingredients to wet mix prepared in the subsequent steps.
Step 2 – Peel bananas and mash them using a fork. If the bananas are ripe, fork would be enough. You could also use a potato masher.
Step 3– Halfway through mashing the banana, add sugar and mash again until the mixture is almost smooth. Few small chunks of banana is absolutely fine.
Step 5 – Next stir in egg, greek yogurt, and melted butter. Whisk until its mixed well.

Add sugar, melted butter, egg, greek yogurt.

Step 5 – Add in the dry ingredients. I also add the blueberries at the same time. Using a spatula fold in the batter until no dry patch is left. Resist over-mixing.
Step 6 – Now for the tall baker-style muffins, rest the batter for 7-8 minutes and let the baking soda activate. You would see the batter puffy and airy.

Fold in dry mixture and blueberries to the wet mix.

Best Muffin Baking Tips

Make sure the bananas are ripe with brown patches. Ripe bananas will make a huge difference in the overall crumb and texture.
Try to use small and medium sized blueberries, so that they are distributed evenly.
Use tall muffin liners. so that the batter will rise without overflowing.
If using frozen blueberries, don’t thaw as they might bleed into the batter.
Take out the muffins as soon as they are out of the oven and let it cool on a wired rack. Keeping it longer in the tin, it will steam and turn soggy.
The liner will peel off clean, when the muffins have cooled down for at least 15 minutes.

Cross section of blueberry banana muffins showing soft crumb.

Storing the muffins

These muffins can be stored in an airtight container for up to 4 days. The top might turn a little soft( not as crispy when it was right out of the oven). I usually line the bottom of the container with a kitchen tissue to absorb extra moisture.

Freezing

Would you like to make a big batch and freeze? Absolutely, you can freeze them for up to 3 months. Wrap them individually in double layer of parchment paper and freeze.

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2 Comments

Erik says:

at

How much baking soda? All it says is 1/2.

Reply
1. subhasmita says:
  
  at
  
  1/2 teaspoon.
  
  Reply

5 from 1 vote (1 rating without comment)