These Blueberry Banana muffins are quite regular at home, especially when fresh blueberries are in season and available in abundance. Sometimes I deliberately keep the bananas on the kitchen counter and let them overripe so that I can make them. Moist, fluffy, and light, these Banana Muffins taste amazing. These are perfect for a quick breakfast, but sweet enough to upgrade these to a delicious dessert.
It is Inexpensive (especially when blueberries are in season), quick to make, not very sweet, and freezes well too. In every bite, you will get juicy blueberries that’s almost baked into a jam-like consistency.
Another good news is you can use frozen blueberries in a pinch. The muffins might look different in appearance but will taste equally good.
The secret to my muffins is Greek yogurt/sour cream and baking soda. We know that baking soda is a leavening and Greek yogurt helps to activate the soda.
Wait, that’s not all. After you mix the batter, let it rest for 7-8 minutes for the baking soda and yogurt to start working. You will see the batter becomes more airy and light. I have tried portioning the batter immediately after mixing and put in the oven. But the muffins were significantly taller in the earlier case.
Last but not the list, for large tall muffins, I would strongly recommend using large muffin liners and fill the batter a little more than 3/4 th. The liner height will prevent the batter from spilling when baking, resulting in tall muffins.
Step 1– First thing first, mix all the dry ingredients in a bowl. Alternatively, you can directly shift the flour and other dry ingredients to wet mix prepared in the subsequent steps. Step 2 – Peel bananas and mash them using a fork. If the bananas are ripe, fork would be enough. You could also use a potato masher. Step 3– Halfway through mashing the banana, add sugar and mash again until the mixture is almost smooth. Few small chunks of banana is absolutely fine. Step 5 – Next stir in egg, greek yogurt, and melted butter. Whisk until its mixed well.
Freezing
Would you like to make a big batch and freeze? Absolutely, you can freeze them for up to 3 months. Wrap them individually in double layer of parchment paper and freeze.
