August 12th, 2011

Banana Blueberry Muffins

I’m not sure if I would have ever put bananas and blueberries together on my own- but in this muffin they work so well.  This is one of my favorite muffin recipes because they are so moist and the flavors blend so well.  And hey, right now in the middle of summer the bananas brown faster than we can eat them – perfect excuse to make a batch of these.  I promise they’ll be a favorite for your family too!

Banana Blueberry Muffins


1/2 cup butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1/2 cup milk
3 large ripe bananas, mashed
1 1/2 cup whole wheat flour
1 1/2 cup white flour
1 1/2 teaspoon soda
1/2 teaspoon salt
1 cup frozen blueberries
brown sugar for topping


Preheat oven to 325 degrees.

Cream together the butter and sugars; add eggs, then milk, bananas, and dry ingredients. By hand fold in blueberries (don’t stir too much, just mix them in). Spoon batter into well-greased (or sprayed) muffin tins. Sprinkle each muffin with brown sugar (go ahead – be generous, the brown sugar is going to melt and make the most yummy topping).

Bake at 325 for 25 minutes. Let muffins cool for 5-10 minutes and then remove and place on rack to cool (be sure to put them on a rack or they will sweat and get soggy on the bottom).  Store in airtight container – they actually are better the next day if you can wait to eat them!  They also freeze well.

Makes 24 muffins.

Note:  You can use muffin papers, but with these I feel like you lose a lot of the muffin that sticks to the paper – believe me you don’t want to miss a crumb of these!



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3 Responses to “Banana Blueberry Muffins”

  1. I would like to try these but what do you mean by 1 cube of butter (2 oz.)?

  2. Is it one stick of butter? Softened or not?? Can’t wait to try!

  3. Jen – 1 stick of butter (1/2 cup), softened. Growing up my mom always called it a cube of butter – old habits die hard! Enjoy the muffins. PS they freeze really well – you can pull them out, defrost and they are so moist and good! Enjoy!


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