Blueberry Banana Muffin

These blueberry banana muffins are soft and moist. The added blueberries make it taste even good. A perfect grab-and-go breakfast for any day.

These Blueberry Banana muffins are quite regular at home, especially when fresh blueberries are in season. There are times I deliberately keep the bananas on the kitchen counter and let them overripe so that I can make these.

Moist, fluffy, and light, these Banana Muffins taste amazing. And those tiny toasted coconut bite on top is one of my favorite parts.

Blueberry Banana Muffin

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12

Calories: 193kcal

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 12 salt
• 3 large bananas
• ½ cup Light brown sugar tightly Packed
• 1 egg
• 1 teaspoon vanilla
• ⅓ cup melted butter
• 1 cup Blueberry
• ⅓ cup Shredded Coconut

Instructions

• Preheat oven to 350 degree.
• Coat muffin pans with non-stick spray, or use paper liners.
• Sift together the flour, baking powder, baking soda, and salt, set aside.
• Combine bananas, sugar, egg, vanilla, and melted butter in a large bowl.
• Fold in flour mixture, blueberries, and mix until dry ingredients are just combined. Do not over-mix.
• Fill the muffin cups till the ¾th mark.
• Bake in preheated oven for 15-20 minutes.
• These stay well up to 3 days if stored in an airtight container.

Nutrition

Serving: 1g | Calories: 193kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 459mg | Potassium: 207mg | Fiber: 2g | Sugar: 15g | Vitamin A: 206IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg