Q: Can I use frozen blueberries instead of fresh ones?

A: Yes, frozen blueberries work well in this recipe. Just ensure they're not thawed when you mix them into the batter to prevent the colors from bleeding.

Q: Can I make these muffins gluten-free as well?

A: Certainly! Swap the all-purpose flour with your preferred gluten-free flour blend. Remember to include xanthan gum if it's not already in your flour mix.

Q: Is there a vegan alternative for the egg in this recipe?

A: Flax eggs make a great vegan substitute. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit until it thickens.

Q: How can I ensure my muffins are fluffy?

A: Be careful not to overmix the batter. Combine the wet and dry ingredients until just incorporated—this will give you light and airy muffins.

Best Blueberry Banana Muffin Recipe (dairy-free)

Name: Best Blueberry Banana Muffin Recipe (dairy-free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 1 ½ cups all-purpose flour (cake flour); 1 cup castor sugar; 1 tsp bicarbonate of soda; ½ tsp salt; 3 medium (over) ripe bananas; 1 large egg, room temperature; ⅓ cup sunflower oil; 1 tsp vanilla extract; 1 cup fresh blueberries

Description

Indulge in the perfect blend of moist banana muffins and juicy blueberries with our Blueberry Banana Muffin Recipe. This dairy-free delight is easy to make with simple ingredients, making it our go-to for a delicious and healthy treat. Learn how to achieve the perfect texture and flavor in every bite.

Ingredients

1 1/2 cups all-purpose flour (cake flour)

1 cup castor sugar

1 tsp bicarbonate of soda

1/2 tsp salt

3 medium (over) ripe bananas

1 large egg, room temperature

1/3 cup sunflower oil

1 tsp vanilla extract

1 cup fresh blueberries

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Instructions

1. Prep:

- Preheat the oven to 180°C (350°F). Grease or line a muffin tin with paper liners.

2. Make the muffin batter:

- Combine the dry ingredients: Mix the flour, castor sugar, bicarbonate of soda, and salt in a mixing bowl.

- Combine the wet ingredients: Whisk the egg, vanilla extract, oil, and mashed banana in a large mixing bowl.

- Toss the blueberries in a tablespoon of flour, this will help them dispense evenly throughout the batter.

- Add the wet ingredients to the flour mixture and gently fold in until just combined.

- Gently fold the blueberries into the batter.

3. Bake:

- Spoon the batter into the prepared muffin pan.

- Bake muffins for 18 - 20 minutes or until a long skewer inserted in the center comes out clean and they are perfectly golden brown.

4. Cool:

- Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

- Serve warm or at room temperature.

Notes

Chef’s Tips:

1. There is some debate over whether tossing your blueberries in flour really works. In my personal experience, this works well if you have a thicker batter and not so well if you have a thin batter.

2. Don’t overmix the batter! The more you mix your muffin batter, the more gluten is developing —which is great for a yeast-risen, chewy bread loaf, but not so great when you're aiming for soft and fluffy muffins. An overmixed muffin batter will result in a dense, rubbery, and dry muffin.

3. Baking times may vary depending on your oven. Start testing your muffins with a long skewer after being in the oven for 18 minutes. Add 2 - 3 minutes to the clock if it’s not quite done.

How to store these muffins - Room Temperature: Store muffins in an airtight container at room temperature for 2-3 days. Freezer-Friendly: Freeze muffins for up to 3 months in an airtight container. Or wrap the muffins individually in plastic wrap and place them in a freezer-safe bag, ensuring they are well-sealed to prevent freezer burn. Always remember to date and label whatever you put in the freezer, your future self will thank you!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Muffins
Method: Baking

Nutrition

Serving Size: 1 muffin
Calories: 215
Sugar: 21.6 g
Sodium: 208.6 mg
Fat: 6.7 g
Carbohydrates: 37.2 g
Protein: 2.6 g
Cholesterol: 15.5 mg