Banana Blueberry Muffins Recipe
These one-bowl Blueberry Banana Muffins with Greek yogurt, fresh blueberries and banana are great as an easy grab-and-go breakfast or snack!
Servings: 12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs room temperature
- 1 ½ cups mashed ripe bananas about 3 medium
- ¾ cup packed light brown sugar
- ¼ cup full fat Greek yogurt room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries plus more for sprinkling on top
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with parchment paper muffin liners or grease the muffin pan with oil. Do not use regular muffin liners.
- In a small bowl, stir together the flour, baking powder, baking soda, cinnamon and salt until combined.
- In a large bowl, whisk the eggs until blended. Whisk in the banana, brown sugar, yogurt, and vanilla until combined, then fold in the dry ingredients until no flour pockets remain. Fold in the blueberries.
- Divide the batter in the prepared muffin tin. Top each muffin with a couple blueberries. Bake in the preheated oven for 20-24 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge.
Make Ahead Tip: You can make the muffins ahead of time and freeze them for up to 3 months. When ready to eat one, just microwave it for 30 seconds to one minute and enjoy.
Nutrition
Calories: 147kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 146mg | Potassium: 129mg | Fiber: 1g | Sugar: 17g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
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