I use my quick Banana Bread recipe as a base for these Quick & Easy Blueberry Banana Muffins That Kids Will Love. Great for a grab and go breakfast or a school lunchbox snack.
These muffins, along with my banana bread are weekly staples in our house and they never last long! Unless I freeze some… Read on for storage and freezing instructions.
What makes these Blueberry Banana Muffins quick to bake?
The trick to making these muffins quick to whisk up is the use of a blender to combine the wet ingredients. Using the blender also means you don’t need to melt the butter as a separate step so it really is a win win! Note that the butter and banana need to start off at room temperature so that the mixture is not too cold. I use a NutriBullet but any food processor should work. I promise it will take less than 10 minutes make these and you might even be able to clean up in that time if you are speedy.
Why do kids love them?
Using a blender blitzes up the stringy parts of the banana that you sometimes get with banana cakes. My kids used to complain about the stringy bits so I decided to blend them up as a solution.
Quick & Easy Blueberry Banana Muffins
Ingredients
Equipment
Method
- Preheat oven to 180C Fan (160C if not using a fan oven)
- Add flour, baking powder and bicrabonate or soda into a medium-large mixing bowl and hand whisk to combine.
- Add banana, sugar, eggs, softened butter and vanilla to the blender container. Whizz together for 30 seconds – 1 minute until you have a smoothie like mixture with no lumps.
- Pour the blended mixture into the flour mixture and whisk with the hand whisk or a spatula until just combined.
- Add in frozen blueberries. I like to save a couple of blueberries to push into the top of the muffins once they are in the tray so you could do that – its a trick to make prettier muffins! The mixture will cool down when you do this so be ready to work quickly to get them in the muffin cases.
- Fill cases to 3/4 full and pop in the oven for 6 minutes at the higher temerature.
- After 6 minutes of baking reduce the oven temperature by 20 degrees C. and continue to cook for 15-18 more minutes until a toothpick inserted into the centre of the middle muffin in your tray comes back out with no wet mixture on it. A few crumbs is ok.
- Leave the muffins to cool in the tray for 10 minutes before moving them to a cooling rack to cool fully
