Ingredients
Method
- Mash the bananas in a large mixing bowl.
- Stir in the sugar and egg.
- Mix in the butter and blueberries.
- Combine the dry ingredients and gently fold them into the banana mixture.
- Divide the batter into 12 well-greased muffin cups.
- Bake at 375°F for 20 minutes.
Nutrition
Notes
Banana Ripeness: I always wait until my bananas are covered in deep brown spots because that extra sugar content is what makes these muffins so incredibly moist and sweet.
Mixing Technique: My biggest secret for a tender crumb is to stop stirring the moment the flour disappears since overworking the batter can make the muffins tough.
Berry Prep: I've found that if you use frozen blueberries, it helps to toss them in a tablespoon of flour before adding them to keep the juice from turning your whole batter purple.
Storing for Freshness: These keep beautifully for up to three days in a sealed container at room temperature, though I usually find they disappear much faster than that.
Freezing Tips: I love making a double batch and freezing half in a zip-top bag, then I just pop one in the microwave for twenty seconds whenever I need a quick breakfast.
Serving Suggestion: I highly recommend serving these while they are still slightly warm with a small pat of salted butter melting into the center.