Banana Blueberry Muffins

Name: Banana Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: about 1-1/2 dozen
Ingredients: 1-1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 medium ripe bananas, mashed; 2 large eggs, room temperature; 5 tablespoons unsalted butter, melted; 2/3 cup sugar; 1/3 cup maple syrup; 1/4 cup 2% milk; 1 teaspoon vanilla extract; 1 cup fresh blueberries or frozen unsweetened blueberries

Total Time Prep: 15 min. Bake: 25 min.

Yield about 1-1/2 dozen

Test Kitchen Approved

Springy, soft, moist and tender, these banana blueberry muffins are a breakfast dream. Make them for easy snacking during the week ahead or bake a batch for Sunday brunch.

Ingredients

1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium ripe bananas, mashed
2 large eggs, room temperature
5 tablespoons unsalted butter, melted
2/3 cup sugar
1/3 cup maple syrup
1/4 cup 2% milk
1 teaspoon vanilla extract
1 cup fresh blueberries or frozen unsweetened blueberries

Directions

Preheat oven to 350°. Line 16 muffin tin wells with paper liners or grease with cooking spray.
In a large bowl, whisk flour, baking powder, baking soda and salt. In another bowl, combine bananas, eggs, butter, sugar, maple syrup, milk and vanilla. Add to flour mixture; stir just until moistened. Fold in blueberries.
Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts

1 muffin: 154 calories, 4g fat (3g saturated fat), 33mg cholesterol, 141mg sodium, 27g carbohydrate (15g sugars, 1g fiber), 2g protein.

Having one or two banana blueberry muffins for breakfast means starting your day with two different kinds of fruit! Muffins make a perfect on-the-go morning meal. —Julie Andrews, Rockford, Michigan

Recipe Creator