Delicious flavors of brown butter, bananas, and fresh blueberries make these Banana Blueberry Muffins a favorite in my home. They’re the perfect muffin for any breakfast or brunch table, or as a snack on the go. They’re also the perfect treat with a hot cup of coffee or tea.
Blueberries aren’t just good for you, they’re super scrumptious, especially in these muffins.
The banana and brown butter flavors are in the background with the blueberries as the star of the show.
They’re dense and moist and fill up two muffin pans so you’ll have enough to share.
Making Banana Blueberry Muffins
Start by browning the butter in a small sauce pan.
Let it heat up enough so small bubbles appear and let it cook until it turns a darker shade of golden brown.
Stir often, but don’t be surprised if little brown bits appear on the bottom, which are fine.
Pour the brown butter into the large mixing bowl you plan on using and let it cool down for 5 minutes.
Next, mix the mashed bananas, sugar, eggs, and vanilla in with the brown butter and combine well.
Meanwhile, in a separate bowl, mix the flour, baking soda, and salt. Add the dry mixture to the banana mixture, then stir just until blended.
Do not over mix.
Last step, gently fold in the blueberries.
Now, if you haven’t already, preheat the oven to 350° and line two muffin pans with cupcake liners.
Evenly divide batter among liners, then bake for 23 – 25 minutes.
It’s hard to test these muffins with the toothpick trick. Specifically, I kept poking blueberries, which is a good thing. Ha!
Also, the sugar from the bananas and the brown butter make these a darker brown muffin, but not to worry.
You didn’t burn them. It’s just all those yummy ingredients coming together.
Once out of the oven, let them cool in the pans for 5 minutes, then remove them to a wire rack to finish cooling.
More blueberries, more muffins, more recipes
I love this job, because I’m sharing recipes that I know to be scrumptious. Plus, I love sharing.
So, here you go and happy baking:
- English Toffee Banana Muffins
- Strawberry Whole Wheat Muffins
- Pumpkin Streusel Muffins
- Blueberry Key Lime Cheesecake
- No Bake Lemon Blueberry Dessert
Banana Blueberry Muffins
Materials
- 1 cup unsalted butter
- 1 cup banana, mashed (about 3 large)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups fresh blueberries
Instructions
- In small sauce pan, cook butter on medium heat. Allow butter to simmer, stirring often, until it turns a darker golden color. Dark bits may form on bottom of pan, which is fine. Pour into large mixing bowl and let cool for 5 minutes.
- Preheat oven to 350°. Line 2 muffin pans with cupcake liners.
- To large bowl with butter, add banana, sugar, eggs, and vanilla. Combine well.
- Meanwhile, in small bowl, mix flour, baking soda, and salt. Add dry mixture to banana mixture. Stir to combine, do not over-mix.
- Gently fold in blueberries. Evenly divide batter among 24 liners and bake for 23 - 25 minutes.
- Cool for 5 minutes in pans, then remove muffins to wire rack to finish cooling. Enjoy!
Notes
Nutrition
Banana Blueberry Muffins
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