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An overhead shot of a crunchy sugar topped banana muffin with blueberries.

Banana Blueberry Muffins

Are you looking for a delicious and moist banana blueberry muffin recipe? Look no further! This article will provide you with all the tips and tricks to make the perfect muffins.
5 from 11 votes
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Course: Snacks
Cuisine: Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 serves
Calories: 201kcal
Cost: $5

Equipment

  • Microwave or Thermomix
  • Oven

Ingredients

  • 80 g butter
  • 1 tsp vanilla extract
  • 1 tsp honey
  • 125 g (½ cup) milk
  • 2 eggs
  • 2 large bananas mashed
  • 250 g self-raising flour
  • 100 g caster sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • pinch of salt
  • 125 g blueberries fresh or frozen
  • 2 tbs raw sugar optional

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Line a 12 hole muffin tray with muffin liners.
  • Melt the butter in a microwave-safe bowl for 30-60 seconds or until melted. Allow to cool slightly.
  • Add the vanilla extract, honey and milk and whisk together until well combined.
  • Add the eggs one at a time and whisk between each addition.
  • Add the mashed bananas and beat for a further 20 seconds or until well combined.
  • Sift over the self-raising flour, caster sugar, baking powder, bi-carbonate soda, cinnamon and salt and fold through with a wooden spoon.
    Stir through the blueberries.
  • Divide mixture evenly between the muffin cases (filling to ⅔ full).
  • Sprinkle with the raw sugar (optional).
  • Cook for 15 minutes or until the muffins are lightly golden and spring back when touched in the middle.
  • Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Line a 12 hole muffin tray with muffin liners.
  • Place bananas into the Thermomix bowl. Mash for 10 seconds, Speed 8. Pour into a bowl and set aside.
  • Place the butter into the Thermomix bowl (don't worry about cleaning it) and melt for 1 minute, 100 degrees, Speed 2. Scrape down the sides and melt for a further 30 seconds, 100 degrees, Speed 2 (if needed). Allow to cool slightly.
  • Add the vanilla extract, honey and milk and mix together for 20 seconds, Speed 4. With the blades spinning, reduce to Speed 3 and add the eggs one at a time through the MC hole.
  • Add the mashed bananas and mix for a further 20 seconds or until well combined.
  • Add the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt and mix for 5 seconds on Speed 4 (use the spatula to help mix).
    Stir the blueberries through with the spatula.
  • Divide mixture evenly between the muffin cases. Sprinkle with raw sugar (optional). Cook for 15 minutes or until they spring back when lightly touched in the middle.
  • Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

RECIPE NOTES & TIPS
One bowl recipe - You can make my banana muffins using a microwave, stovetop or Thermomix and you only need ONE BOWL!
Ingredients - ensure your ingredients are at room temperature before preparing.
Fold through the dry ingredients – don’t over-mix or you'll end up with tough muffins!!!!
Add rice to the bottom of the muffin tin holes (optional) - this stops the paper cases from getting greasy.
Bake -  until lightly golden and the muffins spring back when lightly touched.
Storing muffins - Banana muffins can be stored in an airtight container at room temperature for up to 3 days (not in the fridge – or they’ll dry out). Alternatively, they can be frozen for up to 3 months.

Nutrition

Calories: 201kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 116mg | Potassium: 157mg | Fiber: 1g | Sugar: 14g | Vitamin A: 235IU | Vitamin C: 1.7mg | Calcium: 42mg | Iron: 0.4mg