Blueberry Banana Muffins Recipe

My sister first introduced me to these blueberry banana muffins when I had my little girl about two years ago.  You hear horror stories about how parents won’t be able to eat or cook because they are sooooo exhausted. I am happy that after almost 2 years it still hasn’t happened to me. BUT I sure do appreciate her making and introducing me to this awesome recipe.  The original recipe from Damn Delicious has this as bread. I so much enjoy making these in my “brownie pan”. If you’re not a brownie pan owner, I recommend one. There are so many additional uses other than brownies.

These muffins can easily be frozen if you make more than a single batch.  I wrap them in a piece of wax paper and then put in to a freezer bag and they keep for about 3-4 weeks.  Trust me, they won’t last that long though. But then when it’s time, wrap in a piece of paper towel and warm for about 20-30 seconds.

My little niece was visiting me the night we made these.  She actually helped me in the kitchen for a few hours and never lost interest once.  I can’t wait to do it again.  BUT..when the muffins were done, she needed to go watch Eleana and test them out.  Her jealous cousin kept insisting on bites of this Delicious muffin. Trooper, that one!

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Blueberry Banana Muffins Recipe

Servings

servings

Ingredients

• 1 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1/4 cup buttermilk
• 1/2 tsp vanilla extract
• 3 bananas, ripe and mashed
• 1 cup fresh blueberries

Servings servings Ingredients 1 3/4 cup all-purpose flour 1 tsp baking powder 1/8 tsp baking soda 1/4 tsp salt 1/2 cup butter, room temperature 1 cup sugar 2 large eggs 1/4 cup buttermilk 1/2 tsp vanilla extract 3 bananas, ripe and mashed 1 cup fresh blueberries

Instructions

1. Preheat oven to 350° F. Grease muffin tins with cooking spray.
2. In a large bowl, combine flour, baking powder, baking soda and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
4. Add blueberries and gently stir to combine.
5. Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minute or until a toothpick comes out clean.
6. Remove from oven and let cool for 10 minutes before inverting the muffins onto a cooling rack.

Recipe Notes

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