Blueberry Banana Muffin

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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.

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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.

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

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More muffin recipes

Moist blueberry muffins

Cornbread Muffins

If you love blueberries, give these Blueberry Granola Bars a try.

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Flavours of Kitchen Logo

Blueberry Banana Muffin

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

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
  • cup melted butter
  • 1 cup Blueberry
  • 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 3/4th 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
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2 Comments

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

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