The Ultimate Banana and Blackberry Muffins
Bake up a batch of delicious banana and blackberry muffins that are perfectly moist, tender, and so delicious with this easy-to-follow recipe.
If you have ripe bananas that need to be used this banana blackberry muffins recipe is the perfect option. Blackberry banana muffins are perfect served as breakfast, a snack, or even as a dessert option. We usually eat them as a breakfast option or a snack throughout the day but one thing is for sure, they never last long in our house. Any banana and berry muffins are delicious in my book but these are the best banana and blackberry muffins in my opinion. They are packed full of flavor from the sweetness of the banana to the tartness of the blackberries you are sure to enjoy every last bite.
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Equipment
- Muffin tin – A 12 cup muffin tin is needed for this recipe. If you are cutting the recipe in half or only have a 6 cup muffin tin you can use it and bake the muffins in two sessions.
A full list of equipment can be found in the recipe card below.
Ingredients
- Butter – This is the fat used in this recipe. It helps the muffins remain moist. If you need a dairy free option you can substitute it with any oil of your choice.
- Blackberries – Add tartness that counteracts with the sweetness of the muffin to add depth to the overall flavor.
- Bananas – Help add sweetness to the muffin while also adding the subtle banana flavor. Banana berry muffins are usually a fan favorite but adding fresh blackberries to make easy banana and blackberry muffins is sure to be a crowd pleaser.
- Cornstarch – Though it may be odd to add to muffins you won’t regret it. It helps to give a tender, softer texture to your muffin.
- Baking powder – The leavening agent used to give the muffins the rise they need while baking.
A full ingredient list with measurements can be found in the recipe card below.
How to Make Banana and Blackberry Muffins
1. Preheat oven to 375°F.
2. In a large mixing bowl combine all dry ingredients. Mix thoroughly.
3. Add the wet ingredients to the dry ingredients including the blackberries and mashed bananas.
4. Gently fold the wet and dry ingredients together until they are just combined. (Be careful not to overmix the mixture.)
5. Line a muffin tin with cupcake liners. Spoon the batter into the liners. Fill the muffin liners to the top but be careful not to overflow the liner.
6. Bake at 375°F for 20 – 25 minutes or until they are golden brown on top or until a toothpick inserted comes out clean. Allow to cool for 5 minutes before serving.
Additional Add-ins
Banana blackberry muffins are already a delicious treat on their own, but if you’re looking to take them up a notch, adding some additional ingredients can elevate the flavors and textures. Here are some great add-ins to consider for your next batch of banana blackberry muffins:
- Nuts: Chopped walnuts or pecans add a wonderful crunch and nutty flavor to the muffins. Toasting the nuts beforehand will enhance their flavor even more.
- Coconut: Shredded coconut adds a tropical twist to the muffins and pairs beautifully with the sweetness of the bananas and the tartness of the blackberries.
- Chocolate chips: Who can resist chocolate? Adding chocolate chips to your banana blackberry muffins will create a decadent treat that’s perfect for dessert or an indulgent breakfast.
- Oats: Rolled oats add a wonderful texture to muffins or can also be used to add a streusel topping. Oatmeal muffins are a delicious hearty breakfast option.
Storage
Store leftover muffins in an airtight container or ziplock bag at room temperature. Leftovers should be eaten within 3-4 days.
FAQs
How long do muffins last when stored in a container?
If stored in an airtight container muffins will last up to 4 days.
What should you bake muffins at?
Muffins are best if baked at 375°F. It ensures they are cooked perfectly while remaining moist.
How long should muffins bake at 375°F?
20-25 minutes seems to be the sweet spot to ensure they are perfectly cooked.
Can I use baking soda instead of baking powder?
Yes, and no. You can as long as you add an acidic ingredient to the recipe. Baking soda requires an acidic ingredient such as lemon juice, buttermilk, or even vinegar. If you do not use an acidic ingredient the baking soda will not react properly.
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If you try this recipe I would love it if you left a star rating or a written review below. I love hearing your feedback! I hope you enjoy this recipe as much as my family does.
