Blueberry Banana Muffins – a delicious recipe with blueberries, bananas, cane sugar, egg, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375 degrees. Grease 12 muffin tin or line with cupcake liners. In a medium bowl, mash bananas and set aside. Rinse blueberries and set aside. If using frozen blueberries, let stand for 10 minutes so that they thaw. Combine cane sugar and butter in a large bowl. Beat well for 2 minutes on high. Add egg and vanilla. Beat for another minute. Combine flour and baking powder in a small bowl. Add to batter alternately with milk. Beat well together. Stir in mashed banana. Stir in blueberries. Mix well. Fill muffin tins to the top. Bake at 375 for 18 to 20 minutes or until toothpick inserted in center comes out clean. While muffins are baking, combine cinnamon and the 3 tsp. of cane sugar. Sprinkle tops of muffins with cinnamon/sugar.
655
kcal
Calories
27
g
Fat
97
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 cup blueberries, 3 bananas, 2/3 cup cane sugar, 1 egg, and more.
Yes, Blueberry Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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