Blueberry Banana Muffins Recipe

I love creating delicious food in my kitchen. But I absolutely dread the mountain of dirty dishes that often comes after the fun part.

If you’re like me, you’ve probably wondered if a tasty, from-scratch bake is even possible without using every bowl you own. I’m here to tell you it is, and these Blueberry Banana Muffins are the perfect proof.

This recipe delivers all the comfort of a bakery-style treat with a cleanup process so simple, it feels like a magic trick. We’re talking one bowl, one spoon, and maximum flavor.

Recipe Overview

Let’s get straight to the good stuff. Here’s everything you need to know about this wonderfully simple recipe at a glance.

• Cuisine: American
• Category: Breakfast, Snack
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 12 muffins

The Magic of a One-Bowl Bake

As someone who values efficiency, the one-bowl method is my kitchen superhero. It’s not just about fewer dishes; it’s about a smoother, faster, and more enjoyable cooking experience.

You simply mix the wet and dry ingredients together in a single bowl. This means less time spent measuring and washing, and more time enjoying the incredible aroma filling your kitchen.

All You Need (One Bowl & These Ingredients)

Gathering your tools and ingredients is the first step to success. I promise the list is short and sweet, just like the cleanup.

You’ll need one large mixing bowl, a muffin tin, and a handful of simple, pantry-friendly items. Let’s look at the full list.

Recipe

Blueberry Banana Muffins Recipe

Make Blueberry Banana Muffins Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 10 min | Cook: 20 min | Total: 30 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• 3 very ripe medium bananas, mashed
• 1/2 cup granulated sugar
• 1/3 cup melted butter or coconut oil, slightly cooled
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon
• 1 cup fresh or frozen blueberries

My “Less Mess” Cooking Method (Step-by-Step)

1

First, preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. This little step makes cleanup an absolute breeze later.

2

In your one large bowl, mash the ripe bananas until mostly smooth. A few small lumps are perfectly fine and add great texture.

3

Add the sugar, melted butter, egg, and vanilla to the bananas. Stir with a spatula or spoon until everything is just combined. There’s no need to over-mix here.

4

Sprinkle the flour, baking soda, and salt directly over the wet ingredients. Gently fold the dry ingredients into the wet until the flour just disappears. A few streaks are okay!

5

Finally, gently fold in the blueberries. If you’re using frozen ones, do not thaw them first—this prevents the batter from turning purple.

6

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

7

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. This patience prevents them from getting soggy.

Notes

Enjoy your homemade Blueberry Banana Muffins Recipe!

Nutrition Information

Calories: ~180

Fat: 6g

Carbohydrates: 30g

Protein: 3g

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The Full Ingredient List

Using ripe bananas is the secret to natural sweetness and a wonderfully moist crumb. Don’t be afraid of those spotted bananas on your counter—they are perfect for this!

• 3 very ripe medium bananas, mashed
• 1/2 cup granulated sugar
• 1/3 cup melted butter or coconut oil, slightly cooled
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon

salt

• 1 cup fresh or frozen blueberries

My “Less Mess” Cooking Method (Step-by-Step)

Follow these steps, and you’ll have a batch of gorgeous muffins with barely any cleanup. I’ve designed this process to be as straightforward as possible for bakers of all levels.

1. First, preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. This little step makes cleanup an absolute breeze later.
2. In your one large bowl, mash the ripe bananas until mostly smooth. A few small lumps are perfectly fine and add great texture.
3. Add the sugar, melted butter, egg, and vanilla to the bananas. Stir with a spatula or spoon until everything is just combined. There’s no need to over-mix here.
4. Sprinkle the flour, baking soda, and salt directly over the wet ingredients. Gently fold the dry ingredients into the wet until the flour just disappears. A few streaks are okay!
5. Finally, gently fold in the blueberries. If you’re using frozen ones, do not thaw them first—this prevents the batter from turning purple.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. This patience prevents them from getting soggy.

Pro-Tips for Perfect One-Bowl Baking

These little nuggets of wisdom will help you achieve muffin perfection every single time. They’re especially helpful if you’re new to baking.

First, do not over-mix the batter. Over-mixing develops the gluten in the flour, which can lead to tough, dense muffins. Stir until the ingredients are just combined.

Second, ensure your bananas are speckled and soft. The riper they are, the sweeter your muffins will be and the easier they are to mash right in the bowl.

Lastly, if you want to add a crunchy topping, mix a tablespoon of sugar with a pinch of cinnamon and sprinkle it over the batter before baking. It creates a delightful, bakery-style finish.

Storing & Reheating (Easy!)

Keeping your muffins fresh is simple. Once completely cooled, store them in an airtight container at room temperature for up to 3 days.

For longer storage, you can freeze them for up to 3 months. I like to wrap each muffin individually in plastic wrap and then place them all in a large freezer bag.

To reheat, just pop a frozen muffin in the microwave for 30-45 seconds, or warm it in a 350°F oven for about 10 minutes. It will taste just-baked all over again.

Nutrition Notes

While this is a treat, it’s made with wholesome ingredients. Here’s a basic breakdown per muffin to give you an idea.

• Calories: ~180
• Fat: 6g
• Carbohydrates: 30g
• Protein: 3g

Your One-Bowl Questions, Answered

I get a lot of great questions about this method. Here are answers to the most common ones to help you on your baking journey.

Can I make these muffins healthier?

Absolutely! You can easily substitute the all-purpose flour with whole wheat flour or use a 1:1 ratio. You can also reduce the sugar by a tablespoon or two, as the bananas provide plenty of sweetness.

My bananas aren’t ripe enough. What can I do?

No problem! Place unpeeled bananas on a baking sheet and bake at 350°F for about 15 minutes, until the skins are black and they feel soft. This mimics the ripening process perfectly.

Can I use a different type of fruit?

Of course! This recipe is very flexible. Chopped strawberries, raspberries, or even chocolate chips would be a delicious swap for the blueberries. Feel free to get creative.

There you have it—a recipe that proves you don’t need a sink full of dishes to create something truly special and delicious. It’s all about working smart, not hard.

I hope this recipe brings as much joy to your kitchen as it does to mine. Now, go enjoy those warm, fluffy muffins and your miraculously clean counter.

I’d love to hear about your baking adventure! Let me know how your Blueberry Banana Muffins turned out by leaving a comment and rating below!