Banana Blueberry Muffins | Full Fork Ahead

By McCarleyRHLAC

Ingredients

• 2 eggs, room temperature
• 1 cup unsalted butter (2 sticks), room temperature
• 2 teaspoons vanilla
• 6 ripe bananas
• 2 cups sugar
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 cups frozen blueberries

Details

Servings 24
Preparation time 15mins
Cooking time 45mins
Adapted from fullforkahead.com

Preparation

Step 1

Preheat oven to 350 degrees. Line 2 12-count muffin pans with liners or spray with nonstick spray.

In a large bowl, mash the bananas. Whisk or stir in the eggs, butter and vanilla. Set aside.

In a separate bowl, whisk together the sugar, flour, baking powder, baking soda and salt. Add to the wet ingredients and stir till combined, making sure all flour on the bottom of the bowl gets incorporated.

Fold in the frozen blueberries (yes, make sure they stay frozen, it helps them to not settle to the bottom of the muffin well). Spoon enough batter into each muffin well to fill it just to the top. Bake for 30 minutes or until starting to turn golden brown. Place pan on a rack till muffins are cool enough to handle, then remove them to cool further. Serve warm with a small pat of butter, enjoy with your coffee or however you prefer.

Notes:

There’s not much to add – this is a very easy recipe!

We used a potato masher to mash the bananas. Sage advice, my friends.

That’s it! Hope you enjoy!