Springy, soft, moist and tender, these banana blueberry muffins are a breakfast dream. Make them for easy snacking during the week ahead or bake a batch for Sunday brunch.
Ingredients
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium ripe bananas, mashed
2 large eggs, room temperature
5 tablespoons unsalted butter, melted
2/3 cup sugar
1/3 cup maple syrup
1/4 cup 2% milk
1 teaspoon vanilla extract
1 cup fresh blueberries or frozen unsweetened blueberries
Instructions
1Prep the pans
2Preheat the oven to 350°F. Line 16 muffin tin wells with paper liners or grease them with cooking spray.
3Make the batter
4In a large bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. In another bowl, combine the mashed bananas, eggs, melted butter, sugar, maple syrup, milk and vanilla. Add the banana mixture to the flour mixture and stir just until it’s moistened. Editor’s Tip: Try not to overmix the batter or you can run the risk of over-developing the gluten. This can create tough, dense muffins instead of tender, fluffy ones. Fold in the blueberries just until they’re evenly dispersed.
5Bake the muffins
6Fill the prepared muffin cups three-fourths full with the batter. Pop the muffins in the oven. Bake them until a few toothpicks inserted in the centers of the muffins in the middle of the pan come out clean, 22 to 25 minutes. Editor’s Tip: I like to use a cookie scoop to disperse the batter between the muffin tins. It makes the job a bit cleaner and allows you to divide the batter more evenly. Let the muffins cool at room temp in the pan for five minutes, then remove the muffins from the pan and onto a wire rack.
