Monday, December 15, 2014

Banana Blueberry Muffins

Moist banana muffins filled with juicy blueberries. Grandma's recipe for banana bread makes the perfect, quick breakfast!

I didn't mean to stay away from my blog for so long...It's been a busy couple of weeks! I've begun baking Christmas goodies and will have recipes to share soon. For now, I have this delicious muffin recipe.

This recipe is one I adapted from Grandmother. I have two great recipes for banana bread from both grandmother's (you can find the other banana bread recipe here). This recipe is from my paternal grandmother and is very rich and buttery. She always baked this in a loaf pan (since it is a bread recipe) but I occasionally will bake them as muffins to save time and give us something more "portable" to eat for breakfast. The recipe doesn't make a "pretty" bakery style muffin but once you bite into it, you won't care how it looks. The bananas create such a moist muffin that get softer the longer you store them. I love adding fresh blueberries to the bread but the bread is great on it's own as well.

Banana Blueberry Muffins

  • 3 ripe bananas, peeled and mashed
  • 3/4 cup butter, melted and cooled
  • 1 1/2 cups granulated sugar
  • 1 egg, room temperature and beaten (Grandma's original recipe calls for 2, but I prefer to use 1)
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, sour cream or Greek yogurt (I've tried all three and they all work fine)
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 6-8 ounces of fresh blueberries

1.  Preheat oven to 350 degrees. Spray muffins tins with cooking spray, set aside. In a medium bowl, mix together the flour, baking soda, and salt. Set aside.

2. In a large mixing bowl or stand mixer, mix together the mashed bananas, sugar, and butter until smooth and velvety. Stir in the eggs, vanilla, and buttermilk until well combined. Fold in the dry ingredients and stir until combined. Do not over mix. Stir in blueberries. Fill muffin cups 2/3 full with batter.

3. Bake at 350 degrees for 22-28 minutes until muffins are golden brown and inserted toothpick comes out clean. Allow muffins to cool in the pan for 10 minutes before turning out onto a cooling rack. Cool completely before serving or storing.

Note 1: Want to bake this in a loaf pan? Grease or spray a loaf pan and bake at 350 for 1 to 1 1/2 hours until golden brown and inserted toothpick comes out clean. Cool for ten minutes for inverting onto a cooling rack. 

Note 2: Overripe bananas are always best for banana bread. Bananas not ripened yet? Line bananas on a rimmed baking sheet (still in their peel) and bake in a 300 degree oven for 8-10 minutes. The peel should be lightly brown or have brown spots. Allow bananas to cool completely before peeling and mashing for the bread.

Adapted from my Grandmother


  1. These muffins sound and look delicious! Definitely have to make some soon ! Pinned!