Banana blueberry muffins with lavender –There’s something incredibly comforting about homemade muffins, especially when they’re packed with the delightful flavors of ripe bananas and juicy blueberries. These Ultra Moist Banana Blueberry Muffins are perfect for breakfast, brunch, or just a sweet treat any time of day. The best part? They’re easy to whip up and will have your kitchen smelling heavenly!
Ultra Moist Banana Blueberry Muffins
These muffins are the epitome of moistness! The combination of mashed bananas and fresh blueberries creates a delightful explosion of flavor that will make you come back for seconds (or thirds!). Whether you’re baking for yourself or a crowd, this recipe will surely impress.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- 1 large egg
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, if out of season)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, combine the melted butter and brown sugar, mixing until well combined. Add in the egg, mashed bananas, and vanilla extract, and stir until everything is blended.
- Gradually add the wet mixture to the dry ingredients, gently folding until just combined. Be careful not to overmix!
- Gently fold in the blueberries, ensuring they are evenly dispersed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious muffins warm, or store them in an airtight container for up to four days. Happy baking!