Directions
- Preheat oven: Set oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners or grease with butter.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Prepare wet ingredients: In a large bowl, mash the bananas until smooth. Stir in granulated sugar, brown sugar, melted butter, egg, and vanilla extract until fully combined.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the banana mixture until just combined. Avoid overmixing to keep the muffins tender.
- Add blueberries: Gently fold in the blueberries, taking care not to crush them.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle oats or coarse sugar on top if desired.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden brown.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Servings: 12 muffins
- Difficulty: Easy
Variations & Substitutions
- Nutty Twist: Add 50 g (1/4 cup) chopped walnuts or pecans for crunch.
- Chocolate Lovers: Fold in 50 g (1/4 cup) chocolate chips for extra indulgence.
- Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour.
- Extra Moist: Substitute 60 ml (1/4 cup) of milk or yogurt for some of the melted butter for a slightly creamier texture.
Serving Suggestions
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