Blueberry Banana Bread Muffins
Enjoy these blueberry banana bread muffins for breakfast, dessert or just because. They’re moist in the middle with a delightful light crunch on the top.
Made with simple ingredients, these blueberry banana bread muffins taste just like comfort food.
The sweet and slightly tart flavor of blueberries, and subtle taste of the bananas are a delicious combination.
These muffins are moist, light and have a delicate crunch from the sugar topping.
About the Sugar Topping
The batter for each muffin is topped with sanding sugar just before they’re baked.
Sanding sugar, sometimes referred to as “sparkling sugar” is a large white crystal sugar that doesn’t dissolve when baked.
Other coarse or large white crystal sugars can also be used in this recipe such as decorator’s sugar, pearl sugar or “shimmer sugar”.
The large crystal sugar not only adds shimmer to these muffins but also a light crunch to each bite.
About the Blueberries
Although I used fresh blueberries in this recipe, frozen blueberries can also be used.
And feel free to change out the blueberries for other types of berries such as raspberries or blackberries.
About the Paper Muffin Liners
I used paper cupcake liners in this recipe.
But instead of using paper liners, the cavities in the baking pan can be greased with softened butter.
Let’s check out the ingredients.
Batter – All-purpose flour, baking powder, salt, egg, granulated sugar, brown sugar, canola oil, milk, overripe bananas and fresh (or frozen) blueberries
Topping – sanding sugar (or other type of large sugar crystals such as decorator’s sugar or pearl sugar)
Equipment – Muffin (or cupcake) baking pan, paper cupcake or muffin liners (or grease the muffin pan cavities with butter)
HOW TO MAKE THIS RECIPE
A printable recipe with the measurements and instructions is located at the bottom of this post.
Preparation
Preheat the oven to 375 degrees F.
Rinse the blueberries in a colander and remove the stems if applicable.
Set aside.
Dry Ingredients
In a medium size bowl, add flour…
…salt…
…and baking powder.
Whisk ingredients together and set aside.
Egg, Sugars, Oil and Milk
In a medium to large size mixing bowl, add an egg and…
…whisk until the yolk and white part are combined.
To the bowl, add granulated sugar…
…brown sugar…
…and…
…canola oil.
Add milk…
…and…
…whisk together until combined.
Set aside for a moment.
Bananas
In a small bowl, add peeled overripe bananas.
With a dinner-size fork, mash the bananas until there are small chunks.
Batter
To the bowl with the egg and sugar mixture, add the mashed bananas.
Lightly whisk the ingredients together.
Next, add the dry ingredients to the bowl.
Using a large sturdy spoon…
…gently stir to form the batter.
Blueberries:
To the bowl with the batter, add the blueberries.
Using the large sturdy spoon…
…gently stir the berries into…
…the batter.
Add Batter to Baking Pan:
To each cavity in the baking pan, add a paper cupcake or muffin liner.
Or, instead of using paper liners, brush softened butter inside each cavity in the baking pan.
Fill each paper liner 3/4’s full of batter.
Topping:
Sprinkle sanding sugar (or other type of large crystal white sugar) on top of the batter for each muffin.
Bake:
Bake in a preheated oven (at 375 degrees F.) until a wooden toothpick inserted in the middle of the muffins comes out dry (about 20 minutes).
Cool:
When the muffins are done baking, carefully…
…transfer them onto a cooling rack…
Let the muffins cool…
…until they’re cool enough to handle.
Serve warm or at room temperature.
These muffins are really good served slightly warm…
…with butter.
This recipe makes about 18 muffins so if using one 12-cavity muffin or cupcake baking pan, a second batch (with 6 muffins) will be required.
Thank you so much for stopping by CCC!
SUBSCRIBE TO CCC
Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.
Blueberry Banana Bread Muffins
Ingredients
Dry Ingredients:
- 2-1/2 cups all-purpose flour
- 1 teaspoon salt
- 3-1/2 teaspoons baking powder
Egg, Sugars, Oil and Milk:
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup (packed) brown sugar light or dark brown sugar
- 3 tablespoons canola oil
- 1/3 cup milk
Bananas and Blueberries:
- 3 medium-size overripe bananas peeled and mashed (should equal about 1-1/4 heaping cups of mashed bananas)
- 1-1/2 cups fresh or frozen blueberries rinsed and stems removed
Topping:
- 1-1/2 tablespoons sanding sugar (or other type of large crystal sugar such as decorator's sugar or pearl sugar)
Equipment
- Muffin (or cupcake) baking pan
- Paper muffin or cupcake liners (or grease the muffin pan cavities with butter)
Instructions
- Preheat the oven to 375 degrees F.
Dry Ingredients:
- In a medium size mixing bowl, add flour, salt and baking powder. Whisk together and set aside.
Egg, Sugars, Oil and Milk:
- In a medium to large size mixing bowl, add an egg. Whisk until the yolk and white part are combined.
- To the bowl, add granulated sugar, brown sugar, canola oil and milk. Whisk together until combined. Set aside.
Bananas:
- In a small bowl, add peeled overripe bananas. With a dinner-size fork, mash the bananas until there are small chunks.
Batter:
- To the bowl with the egg and sugar mixture, add the mashed bananas.
- Lightly whisk the ingredients together.
- Add the dry ingredients to the bowl. Using a large sturdy spoon, gently stir to form the batter.
Blueberries:
- To the bowl with the batter, add the blueberries. Using the large sturdy spoon, gently stir the blueberries into the batter.
Add Batter to Baking Pan:
- To each cavity in the baking pan, add a cupcake or muffin paper liner.Or, instead of using paper liners, brush softened butter inside each cavity in the baking pan.
- Fill each paper liner 3/4's full of batter.
Topping:
- Sprinkle sanding sugar (or other type of large crystal white sugar) on top of the batter for each muffin.
Bake:
- Bake in a preheated oven (at 375 degrees F.) until a wooden toothpick inserted in the middle of the muffins comes out dry (about 20 minutes).
Cool:
- When the muffins are done cooking, carefully transfer them onto a cooling rack.
- Let the muffins cool until they're cool enough to handle.
- This recipe makes about 18 muffins so if using one 12-cavity muffin or cupcake baking pan, a second batch (with 6 muffins) will be required.
Serve:
- Serve warm or at room temperature. These muffins are really good served slightly warm with a little butter.
Recipes with Blueberries
More Recipes Made with Blueberries:
Glazed Blueberry Banana Bread Baked Doughnuts
Blueberry Streusel Coffee Cake with Lemon Glaze
Banana, Blueberry and Granola Smoothie
Blueberry Cornbread with Cinnamon and Sugar
Recipes with Bananas
Here are More Recipes Made with Bananas you may like “Spice Tea Banana Bread with Cinnamon and Sugar“, “Carrot Cake Banana Bread Baked Doughnuts” and “Browned Butter Banana Dessert“.
Muffin Recipes
More Muffin Recipes:
Chocolate Banana Bread Muffins with Peanut Butter Frosting
Sour Cream Coffee Cake Muffins
Chocolate Chip and Banana Muffins with Peanut Butter Streusel
