Ingredients for The Best Blueberry Banana Muffins
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (240ml) buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (150g) fresh or frozen blueberries
- Paper liners
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How to Make The Best Blueberry Banana Muffins
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, mash 3 ripe bananas with a fork.
- Add 1/2 cup (113g) unsalted butter, softened, 1 cup (200g) granulated sugar, 1 cup (240ml) buttermilk, 2 large eggs, and 1 teaspoon vanilla extract to the mashed bananas.
- Beat with an electric mixer on medium speed until light and creamy, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in 1 cup (150g) fresh or frozen blueberries.
- Fill the prepared muffin cups about 2/3 full.
- Sprinkle the tops of the muffins with granulated sugar (optional).
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy! Leftover batter can be frozen for later use.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
208g
Fat
68g
Carbs
30g
