Ultra Moist Blueberry Banana Muffins Food

EASY MOIST BANANA BLUEBERRY MUFFINS

Easy Moist Banana Blueberry Muffins image

Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.

Provided by DebM2348

Categories Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup blueberries
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Steps:

Mash bananas in a large mixing bowl.
Add sugar and egg.
Add butter and blueberries.
Combine dry ingredients and gently stir into banana mixture.
Pour into 12 well-greased muffin cups.
Bake at 375 degrees for 20 minutes.

ULTRA MOIST BLUEBERRY BANANA MUFFINS

Ultra Moist Blueberry Banana Muffins image

Not too sweet and delightfully moist, these Ultra Moist Banana Blueberry Muffins are the perfect breakfast treat! Fresh blueberries work best, but frozen blueberries will work in a pinch. Be sure to fill the muffin cups all the way up to the top for giant domed muffin tops!

Provided by Ashley Manila

Categories Breakfast Snack

Time 55m

Number Of Ingredients 16

Ingredients

Ingredients
3 cups (360 grams) all-purpose flour
1 Tablespoon (14 grams) baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/2 cup (113 grams) unsalted butter, melted and slightly cooled
1/2 cup (106 grams) light brown sugar, packed
1/2 cup (99 grams) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 cup (170 grams) full-fat sour cream
1 cup (227 grams) mashed ripe banana
1 pint (292 grams) fresh blueberries
1/2 cup toasted walnuts, finely chopped
2 Tablespoons sparkling sugar, optional

Steps:

Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
In a separate large bowl, whisk together the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Do not over mix or your muffins will be dry!
Fold in the blueberries and walnuts, mixing just until combined.
Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
Press a few extra blueberries into the top of each muffin and then add sprinkle with sparkling sugar, if using.
Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.
Cool muffins at least 15 minutes in the pan before serving warm or transferring to a cooling rack.

EASY BANANA BLUEBERRY MUFFINS

Easy Banana Blueberry Muffins image

Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they're freezer-friendly, too!

Provided by Cookies & Cups

Categories Breakfast

Time 40m

Number Of Ingredients 11

Ingredients

3 medium bananas
1/2 cup butter, melted
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
1/2 cup sour cream
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups all purpose flour
1 1/4 cups blueberries
Optional - 1/4 cup coarse sugar for tops of muffins

Steps:

Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
Fold in the blueberries.
Top each muffin with an equal portion of the coarse sugar if desired.
Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

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