How long to cook blueberry banana muffins?

Baking time may vary based on the recipe and your oven. However, this blueberry banana muffin recipe calls for a baking time of 20 to 25 minutes.

Can you add blueberries to banana muffin mix?

Yes, you can easily add fresh or frozen blueberries to homemade or store-bought banana muffin batter. As long as you don't add too many blueberries, your muffins will bake perfectly!

How to make healthy blueberry banana muffins?

To make healthy blueberry banana muffins, you can reduce the sugar and add some rolled oats on top instead of coarse sugar. I recommend using 1/2 cup brown sugar and 1/4 cup honey or pure maple syrup in this recipe. Instead of topping your muffins with turbinado sugar, add a sprinkle of rolled oats instead for a healthy finishing touch.

Banana Blueberry Muffins Recipe

Blueberry Banana Muffins

Banana blueberry muffin on parchment paper.

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Author: Marley Braunlich
Prep Time: 10
Cook Time: 20-25
Total Time: 35
Yield: 15 1x
Category: Muffins, Breakfast
Method: Bake
Cuisine: American

Ingredients

Units Scale

5 medium ripe bananas (about 2 to 2 1/4 cups mashed banana)
2 large eggs
1/2 cup salted butter, melted
3/4 cup brown sugar, lightly packed
2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup blueberries, fresh or frozen
Blueberries for topping

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Instructions

Preheat your oven to 350°F (176°C). Line a muffin tin with muffin liners and grease the cups with non-stick cooking spray.
In a large glass mixing bowl, add a stick of butter and heat in the microwave for about 30 seconds. Once butter is melted, add brown sugar and whisk or beat to combine.
Peel the ripe bananas and add them to the bowl with the butter and sugar. Beat until mostly smooth, leaving some chunks of banana is okay.
Add in the eggs and beat together until fully combined.
In another mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as this can result in tough muffins.
Toss blueberries with 1 to 2 tablespoons of all-purpose flour to prevent sinking. Fold in the blueberries using a rubber spatula until they are evenly distributed throughout the batter.
Line a 12-cup muffin tin with 6 muffin liners. Baking a muffin in every other space creates a taller, domed muffin. Fill each muffin liner almost to the top with batter. Sprinkle some extra blueberries and turbinado sugar on top.
Bake the muffins in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean or with little crumbs. The muffins should look golden brown when baked.
Take the muffins from the oven and let them cool in the muffin tin completely before removing them from the tin. Store covered at room temperature for a few days or in the fridge for up to a week.

Notes

See the blog post for more baking tips and details on how to customize this recipe.
If you find that your oven runs colder than most, I recommend baking at 375°F instead of 350°F for about 20 minutes. If your oven runs hotter than most, I recommend baking at 350°F and checking your muffins for doneness a few minutes early.

Find it online: https://bakedabundance.com/blueberry-banana-muffins/