We love Blueberry Banana Bread at our house! My boys just devour it, so when it came time to make something for the teachers at one of my son’s school, I thought about that bread. But I wanted to make it a little easier to eat than a slice of bread. So I turned it into muffins. Same banana bread recipe. It tastes like bread, not cake. (I have a recipe that tastes like cake already). It has the plumpness of the blueberries. It has the firmness of bananas. Just in muffin form.
I did sprinkle a little bit of white sugar on top before baking them (brown sugar is delicous too!) and that makes it a little more dessert-y and like a treat, but you can forgo that.
Just make ’em!
Blueberry Banana Bread Muffins
- 1/3 cup butter
- 2 ripe bananas, peeled
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups of all-purpose flour
- 1/2 pint blueberries (ish), frozen or fresh
Preheat the oven to 350 degrees. Prepare a muffin tin. (I swear by Pam with Flour!)
In a mixing bowl, melt the butter.
Add in the mashed bananas. (I just add the bananas to the bowl and mash them into the butter.)
Mix in the baking soda and salt.
Stir in the sugar, beaten egg, and vanilla extract.
Mix in the flour.
Fold in the blueberries - don't use the mixer, just mix by hand.
Pour the batter into the muffin tins, about 1/2 full. Sprinkle the tops with brown or white sugar if you like.
Bake for 20-25 minutes.
Remove from oven and devour!
Makes about 10-12 muffins, depending on how big you make them. I have a tendency to overfill!
Jayme is a wife to 1 and a mother to four little boys. She tries to coupon, builds a smart stockpile, and always meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.