Banana Blueberry Muffins with Yogurt
These soft and moist Banana Blueberry Muffins with Yogurt are easy to make with ripe bananas, juicy blueberries, and a few basic baking ingredients. They are perfect for breakfast, lunchboxes, snacks, or freezing for later.
Servings: 12 muffins
Calories: 197kcal
Ingredients
- 3 medium ripe bananas
- 1 large egg
- ⅔ cup caster or granulated sugar (140 grams)
- ¼ cup plain natural yogurt (60 grams)
- ¼ cup vegetable or sunflower oil (60 ml)
- 1 teaspoon vanilla bean paste or extract
- ¼ teaspoon salt
- 8 oz self-raising flour (225 grams)
- 1 cup blueberries (150 grams)
Instructions
- Preheat your oven to 350°F / 175°C and line a 12-cup muffin tin with paper liners, or lightly grease it with spray oil.
- Place the bananas in a large mixing bowl and mash them with a fork until mostly smooth. A few small pieces are fine.
- Add the egg, yogurt, oil, and vanilla to the mashed bananas. Mix until combined.
- In a separate bowl, mix the self-raising flour, sugar, and salt.
- Add the dry ingredients to the banana mixture and gently fold until just combined. Don’t overmix.
- Toss the blueberries with a small spoonful of flour, then gently fold them into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
- Bake for 20 to 25 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
- Leave the muffins in the tin for a few minutes, then transfer them to a wire rack to cool.
Video
Notes
- Use ripe, spotty bananas for the best flavor and sweetness.
- Don’t overmix the batter once you add the flour, or the muffins can turn dense.
- Fresh or frozen blueberries both work. If using frozen blueberries, don’t thaw them first.
- Tossing the blueberries with a little flour helps stop them from sinking.
- Fill the muffin cups about ⅔ full, so they have room to rise.
- If you don’t have self-raising flour, use 8 oz / 225 g plain all-purpose flour with 2 teaspoons baking powder and 1 teaspoon baking soda.
- Greek yogurt works too, but if it is very thick, loosen it with a small splash of milk.
- Store cooled muffins in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.
- Freeze for up to 3 months. Defrost at room temperature or warm briefly in the microwave.
- Muffin recipes need accurate measurements. A kitchen scale gives the most reliable result.
Nutrition
Calories: 197kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 58mg | Potassium: 148mg | Fiber: 2g | Sugar: 17g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 0.4mg