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–+ servings
Side view of single Banana Blueberry Muffin on a cream colored plate
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Banana Blueberry Muffins

These Banana Blueberry Muffins are soft, tender, and incredibly delicious. Made with bananas, blueberries, and a hint of lemon you'll love!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 12 servings
Calories: 243kcal
Author: Stephanie Wilson

Ingredients

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup milk dairy or non-dairy
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 ripe banana mashed
  • 1 cup blueberries

Instructions

  • Preheat oven to 375 degrees F and line a standard 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
  • Cream the butter and sugar until pale and light. Add the eggs and beat well and then beat in the milk, lemon juice and vanilla.
  • Stir in the flour, salt, and baking powder until just moistened. Fold in the blueberries and mashed bananas.
  • Divide the batter evenly among the muffin cups (I like to use a cookie or ice cream scoop). Sprinkle the tops with additional sugar if desired for a sweet crust.
  • Bake for 30 to 35 minutes, or until the muffins are baked through. Let cool.

Notes

Storing the Muffins:

Store the muffins at room temperature for 1 to 2 days. They also freeze well.

Nutrition

Serving: 1g | Calories: 243kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 248mg | Fiber: 1g | Sugar: 20g