Easy Moist Banana Blueberry Muffins

"These muffins are super easy and super moist."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Daniella V. photo by Daniella V.
photo by bzebri244 photo by bzebri244
photo by Sandie320 photo by Sandie320
photo by Chef Gorete photo by Chef Gorete
Ready In:
30mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Mash bananas in a large mixing bowl.
  • Add sugar and egg.
  • Add butter and blueberries.
  • Combine dry ingredients and gently stir into banana mixture.
  • Pour into 12 well-greased muffin cups.
  • Bake at 375 degrees for 20 minutes.

Questions & Replies

  1. Can you use sugar in the raw? If so do you use less
     
  2. I don’t have a muffin pan. Can I use another type of pan for this recipe?
     
  3. My Batter turned Blue !I am thinking I was too slow adding Flour mix ?
     
  4. how long can they be stored in fridge for
     
  5. Can you substitute whole wheat flour?
     
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Reviews

  1. Super delicious :) I added 1 tsp cinnamon and 1 tsp vanilla extract. Definitely a keeper
     
  2. I've made this recipe 3xs in the last week and the better and better it got! I can't say what the reason was but this recipe was really perfection! The first batch I'd given away to my sister at her workplace, minus one ( due to taste test) got rave reviews on them! Second batch we got to eat half and gave the other half to my mom after I raved about the first batch. Besides she'd given me a surplus of bananas to bake bread. So I made one more batch with the last of the blueberries I had and they look so scrumptious! I'm sure these will be gone in a outlet days. Thank you for sharing this wonderful recipe! I made no substitutions...
     
  3. I made 3 batches of these. Turned out amazing. I did tweek it a little. I used brown sugar instead of white and I added 2 tsp of cinnamon and 2 tsp of vanilla/almond. I tested this with a different cooking method I had and zapped them at 450 for 5 minutes before cooking for 15 min at the 375. It is supposed to help the tops rise more and it worked. I also subbed for strawberries in one batch and did a strawberry blueberry in another. I will make these again
     
  4. Can I say more that fabulous? These were made for my dairy-allergic son (with a substitution of vegetable oil minus a tsp. from the measurement instead of the butter) and he gobbled them up. It has been hard finding recipes that interest a 2 year old but this one is a keeper! (Mommy and Daddy loved them too!!!) Only other change I made was to substitute brown sugar for white and added a little crumbled brown sugar to the tops before baking which added a little more sweetness. Loved it...LOVED it...LOVED IT!!!
     
  5. These came out great. I used 2 bananas and subbed 1/2 c. shredded carrot for the third banana because I don't like an overly strong banana flavor. I subbed brown sugar for regular sugar. I added 1 tsp cinnamon and 1 tsp vanilla and 1/2 c. chopped walnuts. I sprinkled sugar on top before putting them in the oven. The cinnamon was a little too much so I will reduce the cinnamon to just 1/4 tsp the next time or eliminate the cinnamon altogether. I will also try 1 1/3 c. blueberries instead of just 1 cup next time. Both my husband and I felt that more blueberries would have make these better. (I don't recommend reducing the blueberries as others have suggested). Thanks for sharing this recipe!
     
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Tweaks

  1. 1/2 cup raw sugar, 1/4 cup brown sugar 1 flax egg Coconut oil instead of butter 1/2 cup rye flour, 1 cup AP flour Mixed frozen berries (rasp, black and blue) They turned out simply divine!!
     
  2. 1/2 cup sugar. Replaced 1/2 cup flour with oatmeal.
     
  3. I added: 1 tsp cinnamon 1 tsp vanilla Mini chocolate chips (I just added until it looked like enough for me) Subbed 1/2 cup oats for 1/2 flour Baked at 350 for 25 minutes and they came out perfectly! VERY tasty!
     
  4. I always add Penzey's Cake spice mix to muffins, as well as some lemon zest.
     
  5. I doubled the recipe and swapped out the egg for an extra banana and melted coconut oil instead of butter. Also I replaced that nasty white refined sugar with organic brown sugar cane! With these slight changes the muffins were the bomb!
     

RECIPE SUBMITTED BY

<p>I am a SAHM to 4 always hungry, boys! We love trying new, easy, kid friendly recipes. I also love to bake!</p>
 
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