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+ servings
Cooling rack loaded with blueberry muffins and a blue napkin
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4.34 from 9 votes

Homemade Blueberry Banana Muffins

Skip the box mix and make them fresh! The best homemade buttermilk blueberry banana muffins are 100% with the extra 5 minutes they'll take to make!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 24 muffins
Calories: 142kcal

Ingredients

  • 2 cups blueberries
  • 3 overripe bananas mashed
  • 1 cup milk or buttermilk
  • 1 tablespoon lemon juice omit if using buttermilk
  • ½ cup grapeseed oil or canola or vegetable oil
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • cups all-purpose flour plus 1 tablespoon for tossing the blueberries
  • teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  • Preheat oven to 350-degrees.
  • Spray a muffin tin with baking spray. Set aside. 
    **Note - Muffin liners may be used, but they aren't necessary.
  • Toss the blueberries with 1 tablespoon flour and set aside.
  • In a small bowl, stir together the milk and lemon juice (if NOT using buttermilk). Set aside for 2-3 minutes.
  • In a large bowl, whisk together the mashed bananas, buttermilk OR buttermilk substitute, eggs, oil, brown sugar, vanilla, and lemon zest.
  • In a medium bowl, whisk together the 2½ cups all-purpose flour, baking soda, baking powder, and salt.
  • Add the dry ingredients into the wet, banana mixture and stir gently.
  • Add the flour-coated blueberries to the muffin batter and gently fold them into the batter just until the blueberries are incorporated. Do not overmix.
  • Use an ice-cream scoop or large spoon to fill the muffin tins ¾'s full with the muffin batter.
  • Bake in a preheated oven for 25-30 minutes, or until the muffins are golden and when a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes, and then run a knife around each muffin to loosen them from the tin.
  • Turn all the muffins out onto a cooling rack and cool completely.

Notes

Tools and equipment;
muffin tin, muffin liners (optional), baking spray, large bowl, medium bowl, whisk, wooden spoon, fork or pastry blender (for mashing bananas), small bowls, measuring cups, measuring spoons.

Nutrition

Serving: 1muffin | Calories: 142kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 18mg | Sodium: 108mg | Potassium: 81mg | Fiber: 0g | Sugar: 10g | Vitamin A: 40IU | Vitamin C: 1.6mg | Calcium: 36mg | Iron: 0.8mg