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banana blueberry muffins, quick bread recipe, blueberry bread recipe

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2/3 cups - milk
  • 1/4 cups - vegetable oil
  • 1/2 cups - mashed very ripe banana, 1 medium
  • 1 - egg
  • 2 cups - all-purpose flour
  • 2/3 cups - sugar
  • 2 1/2 teaspoons - baking powder
  • 1/2 teaspoons - cinnamon
  • 1/4 teaspoons - ground nutmeg
  • 1 cups - fresh or frozen blueberries
  • - raw sugar for sprinkling on top, if desired
  • Directions:

    Heat oven to 400ºF (or 385 degrees if using dark non-stick muffin pan). Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups.

    Beat milk, oil, banana and egg in large bowl with fork until thoroughly combined. Stir in remaining ingredients except blueberries just until flour is moistened.

    Gently fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.

    Bake about 16-18 minutes or until lightly golden brown.

    Allow to cool in pan for 5 minutes; then remove from pan.

    Brief Description

    Two fruit flavors combine in this moist, amazing muffin that is ready in 30 minutes.

    Main Ingredient:


    Category:  Quick Breads

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 20 min


    adapted from betty crocker

    Posted By:


    Posted On:

    June 12, 2015

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