Banana Blueberry Yogurt Muffins

Banana Blueberry Yogurt Muffins

Yield: 12 muffins
Equipment: standard 12-cup muffin pan, liners, bowls, rack
Time and setting: 350°F; 20–24 minutes

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 ripe bananas, mashed
• 2 large eggs
• 2/3 cup sugar
• 1/2 cup Greek yogurt
• 1/3 cup oil
• 1 teaspoon vanilla
• 1 1/2 cups blueberries
• 1 tablespoon flour for berries

Method

1. Heat oven to 350°F and line pan. Whisk flour, baking powder, and salt.
2. Whisk banana, eggs, sugar, yogurt, oil, and vanilla.
3. Toss berries with 1 tablespoon flour. Fold dry into wet, then berries.
4. Divide evenly. Bake 20–24 minutes until tester has no wet batter. Cool 5 minutes, then rack.

Substitutions

Frozen blueberries may be used without thawing. White whole-wheat flour may replace half the flour.

Storage and safety

Store airtight 2 days room temperature or 4 days refrigerated. Freeze up to 2 months.

Mixing for a tender crumb

Use bananas with abundant brown speckles and mash until only small soft pieces remain. Greek yogurt supports tenderness while oil keeps the muffins soft after cooling. Spoon flour into the measuring cup and level it, or weigh 240 grams. Once flour meets the wet mixture, fold only until the last dry streak disappears; vigorous stirring creates tough muffins and peaked tops.

Managing blueberries

The extra tablespoon of flour is reserved for coating the berries. It absorbs surface moisture and helps suspend them. Add frozen berries without thawing; thawed berries release juice and streak the batter. Fold with three or four broad strokes, then portion promptly so frozen fruit does not chill one section of batter longer than another.

Doneness and serving

Fill each well about three-quarters full. Finished tops should spring back, and a tester inserted beside a berry should show no raw batter. If tops brown early, shield loosely with foil. Cool on a rack so condensation does not dampen the bases. Serve plain, with yogurt, or with a measured spoonful of nut butter.

Additional recipe guidance

Use a standard muffin pan whose wells hold about 1/3 cup; oversized café wells require a different yield and timing. A spring-loaded scoop makes portioning more even and keeps berry distribution consistent. If one cup receives several berries, move a berry with the spatula before baking rather than stirring the whole batter again. The banana amount is defined by two medium fruits; after peeling, they should provide roughly one cup mashed. If the bananas are substantially larger, measure one cup and reserve the rest. Let muffins cool at least 15 minutes before opening one, because steam finishes setting the crumb. For serving later, warm a muffin briefly and split it only after heating so it retains moisture. Avoid sealing warm muffins, which traps condensation and encourages sticky tops.