Imagine biting into a warm, fluffy muffin bursting with the sweet flavors of ripe bananas and juicy blueberries—sounds delicious, right? Welcome to your new favorite treat: Yogurt Banana Blueberry Muffins! This easy-to-follow recipe combines the creamy goodness of yogurt with the natural sweetness of bananas and blueberries, making it the perfect breakfast or snack option for any time of day. With just 30 minutes from prep to plate, you’ll want to whip up a batch (or two) of these delightful muffins to share with family and friends. Ready to impress your taste buds? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup plain yogurt
- 2 ripe bananas, mashed
- 1 cup blueberries
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy.
- Add plain yogurt, sugar, vegetable oil, and eggs to the mashed bananas. Whisk the wet ingredients together until well combined and smooth.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the fresh blueberries, using a gentle folding motion to distribute them evenly without crushing.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use Overripe Bananas: The riper the bananas, the sweeter your muffins will be. Look for bananas with plenty of brown spots for optimal flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins.
- Fresh vs. Frozen Blueberries: While fresh blueberries are fantastic, frozen blueberries can also work well. If using frozen, don’t thaw them beforehand to prevent the batter from turning blue!
- Check for Doneness: Ovens can vary, so start checking your muffins a minute or two before the recommended baking time. A toothpick should come out clean when they’re ready.
- Experiment with Add-Ins: Feel free to customize your muffins! Consider adding chopped nuts, a sprinkle of cinnamon, or even chocolate chips for a fun twist.
- Storage: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 30mg
