There’s nothing quite like a freshly baked muffin with a billowy top and moist crumb. Whether you’re grabbing breakfast on the go, packing a lunchbox surprise or indulging in a late-night snack, muffins are the perfect treat. The only challenge is choosing a flavor-but with this blueberry and banana nut assortment, you get the best of both worlds.
These muffins are easy to make and packed with sweet blueberries and crunchy walnuts. They’re ideal for any occasion and sure to satisfy your cravings. Let’s get baking!
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.
- In another bowl, combine 1 cup milk, 1/3 cup vegetable oil, 1 large egg and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- For blueberry muffins: Gently fold in 1 cup fresh or frozen blueberries.
- For banana nut muffins: Mash 2 ripe bananas and fold into the batter along with 1/2 cup chopped walnuts.
- Divide the batter evenly between the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
For extra moist muffins, use buttermilk instead of regular milk.
If using frozen blueberries, do not thaw them before folding into the batter to prevent discoloration.
Store muffins in an airtight container at room temperature for up to 3 days.
FAQ
Can I use gluten-free flour for these muffins?
Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but they will still be delicious.
How do I keep muffins from sticking to the liners?
Use high-quality paper liners or lightly spray the liners with non-stick cooking spray before filling.
Can I freeze these muffins?
Absolutely! Let them cool completely, then place in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or reheat in the microwave.
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