Banana Blueberry Muffins

Source: https://sallysbakingaddiction.com/blueberry-banana-muffins/ Makes 12 · Prep 15 min · Bake ~20–23 min

❄️ FREEZE STAGE: Fully baked

• Freeze at: After baking and cooling completely.
• How: Freezer-friendly container or bag, up to 3 months.
• Reheat: Thaw overnight in the fridge, then warm in the microwave if desired.

Allergens: no nuts, sesame, or chickpea. ✅ (If using frozen blueberries, don't thaw them first.)

Ingredients

• 2 cups (250g) all-purpose or whole wheat flour (or a mix)
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1 cup (230g) mashed banana (about 3 medium / 2 large ripe)
• ½ cup (100g) packed light or dark brown sugar (or coconut sugar)
• ¼ cup (85g) honey or pure maple syrup
• ¼ cup (56g) coconut oil, melted (or vegetable/avocado oil)
• 1 large egg, room temperature
• 1 tsp pure vanilla extract
• ⅔ cup (160ml) milk (dairy or nondairy), room temperature
• 1¼ cups (175g) fresh or frozen blueberries (do not thaw)
• Optional: 1 tbsp coarse sugar for topping

Method

1. Preheat oven to 425°F. Spray or line a 12-count muffin pan.
2. Whisk flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
3. In a medium bowl, mash bananas, then whisk in brown sugar, honey/maple, coconut oil, egg, vanilla, and milk.
4. Pour wet into dry; whisk until just combined. Fold in blueberries. Batter is semi-thick. Fill muffin cups to the top.
5. Bake 5 min at 425°F, then — keeping muffins in the oven — reduce to 350°F and bake 15–18 min more, until a toothpick comes out clean (~20–23 min total).
6. Cool 5 min in the pan, then transfer to a wire rack.

Storage (from source)

• Room temp: a few days; fridge: up to 1 week.
• Freezer: up to 3 months (see freeze box).