There’s nothing quite like a freshly baked muffin with a billowy top and moist crumb. Whether you’re craving the fruity sweetness of blueberries paired with banana and nuts or the rich indulgence of chocolate chips, this variety pack has you covered. These muffins are versatile enough for breakfast on the go, a lunchbox thrill or a late-night bite.
This recipe yields six muffins-three blueberry banana nut and three chocolate chip-so you can enjoy both flavors without having to choose. They’re simple to prepare and sure to satisfy any muffin lover.
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Recipe details
Nutrition per serving
Dietary labels
Allergen check
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
- If using store-bought muffins, simply arrange them on a serving platter. If baking from scratch, prepare your favorite blueberry banana nut muffin batter and chocolate chip muffin batter separately.
- Divide the blueberry banana nut batter evenly among 3 greased muffin cups. Repeat with the chocolate chip batter in 3 separate cups.
- Bake according to your recipe instructions until golden and a toothpick inserted comes out clean. Allow to cool slightly before serving.
Recipe Tips
For extra moist muffins, add a tablespoon of yogurt or sour cream to the batter.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack to prevent sogginess.
FAQ
Can I use frozen blueberries?
Yes, frozen blueberries work well. Toss them in a little flour before folding into the batter to prevent them from sinking.
How should I store leftover muffins?
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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