Banana Blackberry Muffins
These bakery-style Banana Blackberry Muffins are soft, moist, and packed with sweet banana flavor and juicy blackberries in every bite. Made in just one bowl with simple pantry ingredients and no mixer needed, they come together in under 30 minutes. Perfect for breakfast, brunch, or a sweet snack!
Equipment
- 1 12-cup Muffin Tin
Ingredients
For the banana blackberry muffins:
- 1 ¾ cups (210g) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups mashed bananas about 3 large ripe bananas
- 2 large eggs at room temperature
- ¾ cup (150g) granulated white sugar
- ½ cup (113g) unsalted butter melted and cooled
- 1 teaspoon pure vanilla extract
- 1 cup blackberries
For the streusel topping:
- ⅔ cup (80g) All purpose Flour
- 6 tablespoons (75g) white granulated sugar
- 4 tablespoons (50g) light brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 6 tablespoon (85g) unsalted Butter melted
Instructions
- Preheat oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners or grease well with nonstick spray.
- For the streusel, combine the flour, both sugars, cinnamon, and salt in medium bowl. Drizzle the melted butter over top and stir to combine. The mixture will be clumpy. Set aside.
- In a small bowl whisk together the flour, sugar, baking powder, baking soda. and salt.
- In a large bowl whisk the mashed bananas, eggs, melted butter and vanilla extract until well combine.
- With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.)
- In a small bowl, toss the blackberries with 1 teaspoon of flour. Gently fold them into the batter with 2–3 slow strokes of the spatula. Be careful not to break the berries apart.
- Divide the batter evenly among the prepared muffin cups, filling each almost to the top. Sprinkle with the prepared streusel topping, if using.
- Bake at 425°F for 5 minutes, then without opening the oven, reduce the temperature to 350°F (180°C) and continue baking for 15–17 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or let cool completely.
Notes
- Bananas: Use very ripe, heavily speckled or mostly brown bananas for the sweetest, most moist muffins.
- Don't overmix: Mix until the last streak of flour just disappears. A few lumps in the batter are totally fine.
- Frozen blackberries: Do not thaw first. Fold in straight from the freezer and toss in flour before adding to the batter.
- Taller muffin tops: Use two muffin pans and fill every other cup so heat circulates evenly around each muffin.
- Storage: Airtight container at room temperature for up to 3 days, refrigerator for up to 5 days, or freeze for up to 3 months.
Nutritional Information
Calories: 338kcalCarbohydrates: 49gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 63mgSodium: 250mgPotassium: 168mgFiber: 2gSugar: 27gVitamin A: 495IUVitamin C: 5mgCalcium: 46mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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