Soft and Fluffy Banana Blackberry Muffins
These Banana Blackberry Muffins are soft, fluffy, and bursting with fresh berries. No mixer needed—just a quick stir, bake, and enjoy. They’re perfect for breakfast, snacking, or anytime you need a sweet, simple treat.
Servings: 12 Muffins
Calories: 192kcal
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- ½ cup packed light brown sugar
- 2 large ripe bananas mashed (about 1 cup)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ cup milk (any kind)
- 1 cup fresh blackberries halved if large (you can also use frozen, do not thaw)
Instructions
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with paper liners or grease the cups.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, whisk the melted butter and brown sugar until well combined. Add the mashed bananas, egg, vanilla, and milk. Whisk until smooth.
- Stir in the dry ingredients until just combined—don’t overmix.
- Gently fold in the blackberries with a spatula.
- Divide the batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Video
Notes
Storage:
- Room temp = 3 days
- Refrigerate = 5 days
- Freeze = 2 months
- Use very ripe bananas
- Don’t overmix the batter
- Slice the blackberries in half and toss with flour to prevent them from sinking to the bottom
Nutrition
Serving: 1 Muffin | Calories: 192kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 186mg | Potassium: 134mg | Fiber: 2g | Sugar: 12g | Vitamin A: 303IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg