Breakfast

Whole Wheat Banana Blueberry Muffins

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Craving a wholesome, fruity muffin that’s perfect for breakfast or an afternoon snack? I recently baked these Whole Wheat Banana Blueberry Muffins, and let me tell you—they’re soft, moist, and naturally sweet thanks to ripe bananas and a touch of maple syrup. Using whole wheat flour gives them a nutty flavor and a boost of fiber, while fresh blueberries add juicy bursts of flavor in every bite. Plus, they’re easy to make and perfect for a crowd!

Ingredients List

Here’s everything you’ll need to whip up a batch of these nutritious muffins:

Dry Ingredients

  • 2 & ½ cups (315g) whole wheat flour, spooned and leveled

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

Wet Ingredients

  • 2 large eggs

  • ⅓ cup (80mL) vegetable oil (or any neutral-flavored oil)

  • ½ cup (120mL) pure maple syrup

  • ¼ cup (60mL) milk (dairy-free works too)

  • ¼ cup (60g) plain yogurt (dairy-free works too)

  • 1 teaspoon pure vanilla extract

  • 1 & ¼ cups (300g) mashed overripe bananas (about 3 medium bananas)

Add-ins

  • 1 cup (150g) fresh blueberries

Required Kitchen Tools

Having the right tools makes baking muffins a breeze. Here’s what I used:

  1. Mixing Bowls: One large for dry ingredients, one medium for wet ingredients.

  2. Whisk or Spoon: To combine ingredients smoothly.

  3. Measuring Cups and Spoons: Accuracy is key for perfect muffins.

  4. Muffin Tin: Standard 12-cup tin works best.

  5. Paper Liners or Non-stick Spray: To prevent muffins from sticking.

  6. Spatula: For folding in blueberries gently.

With all your ingredients and tools ready, you’re set for a fun and easy baking session. These muffins come together quickly, and the aroma while baking is absolutely irresistible!

Mixing and Preparing the Muffin Batter

Making these muffins is simple, and I love how the batter comes together effortlessly. The key is to mix the wet and dry ingredients separately before combining them—this keeps the muffins tender and fluffy.

Step 1: Prep Your Oven and Muffin Tin

I always start by preheating my oven to 350°F (175°C). While it heats, I line a 12-cup muffin tin with paper liners or lightly grease it with oil or non-stick spray. This prevents sticking and makes cleanup easier.

Step 2: Mix Dry Ingredients

In a large mixing bowl, I whisk together:

  • 2 & ½ cups whole wheat flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

This ensures the leavening agents are evenly distributed, giving my muffins a consistent rise.

Step 3: Combine Wet Ingredients

In a separate bowl, I mash 1 & ¼ cups overripe bananas until smooth. Then I whisk in:

  • 2 eggs

  • ⅓ cup vegetable oil

  • ½ cup maple syrup

  • ¼ cup milk

  • ¼ cup yogurt

  • 1 teaspoon vanilla extract

The mixture should be smooth and slightly thick. The bananas make it naturally sweet and keep the muffins incredibly moist.

Step 4: Combine Wet and Dry Ingredients

I gently pour the wet mixture into the dry ingredients. Using a spatula, I fold them together until just combined—don’t overmix! Overmixing can make the muffins dense. The batter will be thick but soft.

Step 5: Fold in Blueberries

Finally, I carefully fold in 1 cup of fresh blueberries, making sure they’re evenly distributed without breaking them. This gives the muffins lovely pockets of juicy flavor in every bite.

Baking and Checking Doneness

Now comes the fun part—watching your muffins rise and fill your kitchen with the most amazing aroma!

Step 1: Fill the Muffin Tin

I scoop the batter into the prepared muffin tin, filling each cup about ¾ full. This ensures the muffins have a nice dome without overflowing. A small ice cream scoop works perfectly for even portions.

Step 2: Bake the Muffins

Place the tin in your preheated oven at 350°F (175°C) and bake for 20-25 minutes. Around the 15-minute mark, I start checking to make sure they’re rising evenly and the tops are turning a beautiful golden brown.

Step 3: Check for Doneness

To make sure the muffins are perfectly baked, I insert a toothpick or skewer into the center of a muffin. If it comes out clean or with just a few crumbs, they’re done. If batter sticks, I give them a few more minutes, checking every 2-3 minutes to avoid overbaking.

Step 4: Cool Before Enjoying

Once baked, I remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then I transfer them to a wire rack to cool completely. This step prevents soggy bottoms and allows the muffins to set beautifully.

These muffins are perfect on their own, or I sometimes enjoy one slightly warm with a pat of butter or a drizzle of maple syrup—it’s pure comfort in every bite!

Serving, Storage, and Tips for Perfect Muffins

These muffins are as versatile as they are delicious. I love how easy they are to grab for breakfast, pack in lunchboxes, or enjoy as an afternoon treat with coffee or tea.

Serving Suggestions

  • Warm and Fresh: Nothing beats enjoying one straight from the oven with the bananas still warm and the blueberries bursting.

  • Toppings: For extra indulgence, I sometimes drizzle a little maple syrup or sprinkle some cinnamon sugar on top.

  • Pairings: They’re perfect with a dollop of yogurt, a smear of nut butter, or even a cup of herbal tea.

Storage Instructions

  • Room Temperature: I store leftover muffins in an airtight container at room temperature for up to 3 days. They stay soft and moist without drying out.

  • Freezing: To make them last longer, I freeze muffins individually in a freezer-safe bag. They keep for up to 2 months. I usually thaw them at room temperature or warm them in the microwave for 20-30 seconds—like magic!

Tips for Perfect Whole Wheat Muffins

  1. Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.

  2. Don’t Overmix: Fold the wet and dry ingredients just until combined—overmixing can make muffins dense.

  3. Fresh or Frozen Blueberries: Both work! If using frozen, fold them in gently without thawing to prevent the batter from turning purple.

  4. Check Oven Temperature: Every oven is different, so I recommend checking at the lower end of the baking time to avoid overbaking.

Conclusion

Baking Whole Wheat Banana Blueberry Muffins is a simple way to enjoy a healthy, naturally sweet treat any time of day. With wholesome whole wheat flour, ripe bananas, and juicy blueberries, these muffins are soft, moist, and packed with flavor. Whether you’re making them for breakfast, a snack, or to share with family and friends, they’re sure to be a hit. By following the tips for mixing, baking, and storage, you can enjoy muffins that stay fresh and delicious for days—or even freeze some for later. Give this recipe a try, and bring a little homemade goodness into your kitchen today!