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Fluffy Banana Blueberry Breakfast Muffins
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Fluffy Banana Blueberry Breakfast Muffins

Airy, sweet muffins packed with ripe banana and fresh blueberries. A quick breakfast or snack with a tender crumb and perfectly poppy fruit bursts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups (240 g) all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup (45 g) rolled oats (optional)
  • ½ cup (100 g) granulated sugar (or ⅓ cup)
  • ½ cup (120 ml) vegetable oil or melted coconut oil
  • ¾ cup (180 ml) whole milk (or almond/oat milk)
  • 2 medium ripe bananas (≈ 2 cups mashed)
  • 1 cup (150 g) fresh or frozen blueberries (do not thaw)
  • 1 tsp vanilla extract
  • ¼ cup (30 g) chopped walnuts or pecans (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk flour, oats, baking powder, baking soda, salt, and sugar in a bowl.
  3. Mash bananas in another bowl until almost smooth. Mix in oil, milk, and vanilla.
  4. Pour wet ingredients into dry ingredients. Stir until just combined (thick batter is fine).
  5. Gently fold in blueberries and optional nuts. Fill muffin tins evenly.
  6. Bake for 18-20 minutes until golden and a toothpick comes out clean.
  7. Cool slightly before removing from tin. Store in sealed containers up to 3 days.

Notes

Use whole wheat flour for extra fiber
Freeze one banana for icier muffins
Folding preserves blueberries' integrity
Almond milk makes nuttyicious vegan muffins