Blueberry Muffins are one of my favorite breakfast recipes. Adding banana to my blueberry muffin recipe makes these muffins extra moist and adds some extra sweetness. If you have been looking for a really good Blueberry Banana Muffin recipe, this is it!
The Coppell Farmer’s Market is only 10 minutes from my house and is open every Saturday from 8 AM to Noon. Recently they built a covered Pavillion for the vendors, along with a playground and splash pad for the kids so even in the heat of the summer it is a busy place.
Before we buy anything, Sophia and I stroll through the entire Farmer’s market to see what is for sale – the first thing she spotted was the fresh blueberries. “We have to buy some blueberries!” she said, and I agreed we would go back for some before we left. We ended up filling our grocery bags with local sweet peppers, squash, tomatoes, corn, peaches, honey, olive oil and of course blueberries.
In fact, we splurged and bought 3 pints of blueberries! The first recipe that popped into my mind was Blueberry Muffins, so when I woke up on Sunday, I started mixing up a batch of muffins. Two ripe bananas were sitting on the counter so I decided to use those to make Blueberry Banana Muffins.
Sophia and I ate our muffins while they were still warm from the oven. But when I offered Tallen a muffin, he asked me if I had any blueberry muffins without blueberries in them.
“Uh, no,” I said. “That would just make them plain muffins.”
“Well I only like plain muffins,” he said. He is officially the world’s pickiest eater.
Later that morning when he woke up after a late gig, I offered my husband a muffin.
“What is in them?” he asked, knowing that I often try to take recipes and make them healthier.
“They are regular blueberry muffins, I just added mashed bananas to make them moist and sweet.”
“I don’t like bananas in my muffins,” he said. Apparently, both of the guys in my house are picky eaters.
If you like moist, sweet muffins with blueberries and bananas in them, you will love this recipe. Sophia and I did.
- 2 large ripe bananas
- 1/2 cup sugar
- 1 egg
- 1/4 cup vegetable oil
- 1 cup fresh blueberries (if using frozen, do not thaw before baking)
- 1 1/2 cup plus one teaspoon all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Preheat oven to 375 degrees.
- In a large bowl, mash bananas. Add in sugar, egg and vegetable oil and mix well.
- In a separate bowl, combine 1 1/2 cup flour, salt, baking powder and baking soda.
- Add dry ingredients to wet and stir to combine.
- Stir 1 teaspoon of flour into the blueberries, then fold into batter.
- Spoon into 12 greased muffin cups.
- Bake at 375 degrees for 15-18 minutes or until muffins are golden brown.