Banana blackberry muffins are tender, fruity muffins made from mashed ripe bananas, halved blackberries, melted butter, one egg, and a touch of cinnamon, with a handful of chopped walnuts for crunch. They take fifteen minutes to prepare, bake in twenty, and make twelve muffins.
The bananas supply sweetness and moisture, so the muffins stay soft for days, and the blackberries add purple pockets of tart juice that balance the sugar. The batter is stirred by hand in two bowls and baked in a standard tin, which makes it a good morning project and a handy way to use bananas that have gone spotty.
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Why This Banana Blackberry Muffins Recipe Works
Ripe bananas keep the crumb moist and cut the need for extra sugar.
Halving the blackberries spreads them through the batter.
The muffins freeze well for quick breakfasts.
What Goes into Banana Blackberry Muffins
- The wet ingredients are two mashed ripe bananas, one large egg, half a cup of melted unsalted butter, and half a cup of sugar.
- The dry ingredients are two cups of all purpose flour, one tablespoon of baking powder, half a teaspoon of baking soda, half a teaspoon of salt, and one teaspoon of cinnamon, plus one cup of halved blackberries and half a cup of chopped walnuts.
Ripe bananas. They add sweetness and moisture.
Blackberries. They add tart, juicy pockets.
Butter and egg. They bind the batter and add richness.
Baking powder and soda. They lift the muffins.
Walnuts. They add crunch.
Baking Banana Blackberry Muffins Step by Step
1. Heat the oven. Heat the oven to 375 degrees F and line a twelve cup muffin tin with paper liners.
2. Mix the dry ingredients. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a bowl.
3. Mix the wet ingredients. Mash the bananas in a large bowl, then stir in the egg, butter, and sugar until smooth.
4. Combine. Fold in the dry ingredients until just mixed, then fold in the blackberries and walnuts.
5. Bake. Fill the cups two thirds full and bake for eighteen to twenty two minutes until a toothpick comes out clean.
Use bananas with brown speckles on the peel. They are sweeter and mash more easily than yellow ones, and the extra sugar gives the muffins better flavor. If your bananas are still green, bake them whole in a three hundred degree oven for fifteen minutes to soften them and deepen their sweetness.
Fold the batter gently and stop as soon as no dry flour shows. Overmixing builds gluten, which makes the muffins tough and tunnel shaped. A few lumps are fine. Fold in the berries last and only a few strokes, because they bleed purple into the batter if you stir them too much.
Storing and Freezing Banana Blackberry Muffins
Store the cooled muffins in an airtight container at room temperature for up to two days, or in the refrigerator for up to one week. Freeze them individually wrapped for up to three months and thaw at room temperature or microwave for twenty seconds. A paper towel in the container absorbs moisture from the fruit.
Pro Tips for Banana Blackberry Muffins
Flag the allergens. These muffins contain wheat, egg, milk, and tree nuts, so check every label.
Do not taste raw batter. Do not taste the raw batter, since it contains raw egg, and wash your hands and tools after mixing.
Check the doneness. A toothpick should come out clean and the tops should spring back.
Use room temperature egg. It blends more smoothly.
Toss berries in flour. It keeps them from sinking.
Skip the nuts. Use seeds for a nut free muffin.
Add chocolate chips. A half cup works well.
Check trusted guidance. Read the FDA safe food handling guidance for handling eggs and baked goods.
You can use frozen blackberries straight from the freezer, and add two minutes to the bake. Thawed berries release juice and turn the batter purple. For a lighter muffin, replace half of the butter with unsweetened applesauce. For a sweeter finish, sprinkle coarse sugar on the batter before baking.
The batter also makes a loaf in a nine by five inch pan, which bakes in fifty to fifty five minutes, or about twenty four mini muffins in twelve minutes. Test with a toothpick in each case. Mini muffins freeze well in small bags and make an easy snack for children.
What to Serve with Banana Blackberry Muffins
Serve the muffins warm with butter or cream cheese, or pack them for breakfast on the go. For more muffins and fruit bakes, try blueberry crumble muffins, lemon zest blackberry muffins, super moist banana bread, or whole wheat blueberry muffins.
FAQ About Banana Blackberry Muffins
How do you keep banana blackberry muffins from sinking in the middle?
Do not overmix, and keep the oven hot enough to set the tops.
Can you make banana blackberry muffins ahead of time?
Yes. They keep for a week in the refrigerator.
Can you freeze banana blackberry muffins?
Yes, for up to three months.
Can I use frozen blackberries?
Yes. Add them straight from the freezer.
Can I leave out the nuts?
Yes. They are optional.
Banana Blackberry Muffins
Equipment
- 12-cup muffin tin
- paper liners
- Mixing bowls
Ingredients
Main Ingredients
- 2 ripe bananas mashed
- 1 cup blackberries halved
- 2 cup all purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ½ cup unsalted butter melted
- ½ cup sugar
- ½ cup chopped walnuts
- 1 tsp cinnamon
Instructions
Cooking
- Heat. Heat the oven to 375 F and line a muffin tin.
- Dry. Whisk the flour, leaveners, salt, and cinnamon.
- Wet. Mash the bananas and stir in the egg, butter, and sugar.
- Combine. Fold in the dry mix, berries, and walnuts.
- Bake. Bake 18 to 22 minutes.
