Can I use frozen blueberries for whole wheat banana blueberry muffins?

Yes, frozen blueberries can be used without thawing to avoid turning the batter blue or watery. Simply fold them directly into the batter to keep their shape and prevent the muffins from becoming soggy. Baking times may be slightly longer depending on your oven.

What type of flour works best for making whole wheat banana blueberry muffins?

White whole wheat flour or a mix of whole wheat and all-purpose flour gives a good balance of nutrition and light texture. Using only whole wheat flour can make the muffins denser, while all-purpose flour produces a lighter crumb but less fiber. Measuring flour using the spoon-and-level method helps prevent dry muffins.

How should I store and reheat these muffins to keep them fresh?

After cooling completely, store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze them for 3 months. To reheat frozen muffins, thaw overnight in the fridge and warm in the oven at 350°F for 10 minutes or microwave for 20-30 seconds.

Can I make these muffins dairy-free or egg-free?

Yes, substitute any dairy milk with almond, oat, or other plant-based milk to make the recipe dairy-free. The recipe is naturally egg-free, making it suitable for those with egg allergies or dietary restrictions without any modifications.

What’s the best way to get tall, fluffy muffins with domed tops?

Bake the muffins at a higher temperature (around 400°F) for the first 5 minutes to help them rise quickly, then lower the oven to 350-375°F to finish baking gently. Filling every other muffin cup also improves air circulation, aiding in taller and evenly dome-shaped muffins. Avoid over-mixing to keep the texture light.

Whole Wheat Banana Blueberry Muffins for Healthy Breakfast

Description

🫐 Start your day with these healthy and delicious banana blueberry muffins, crafted with whole wheat for an extra nutritional boost!
🍌 Perfect for a wholesome breakfast treat or a satisfying snack to keep you energized throughout the day.

Ingredients

Scale

2 cups all-purpose flour or whole wheat flour, or a mix of both (about 250g)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon (optional; can substitute or complement with nutmeg)
¼ teaspoon salt
1 cup mashed ripe banana (about 3 medium or 2 large bananas; measure mashed)
½ cup packed light or dark brown sugar or coconut sugar
¼ cup honey or pure maple syrup (use pure maple syrup for richer flavor)
¼ cup (60 mL) coconut oil, melted (or vegetable/avocado oil)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
⅔ to 1 cup milk (dairy or nondairy), at room temperature
1¼ cups fresh or frozen blueberries (about 150 g; do not thaw frozen blueberries)
Optional: 1 tablespoon coarse sugar for sprinkling on top

Instructions

1. Preheat oven to 425°F (218°C). Prepare a 12-cup muffin pan by spraying with nonstick spray or lining with paper liners.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
3. In a separate medium bowl, mash bananas with a fork. Add brown sugar, honey or maple syrup, melted oil, egg, vanilla extract, and milk; whisk until just combined.
4. Pour wet ingredients into dry ingredients and whisk gently until just combined; do not overmix.
5. Fold blueberries gently into the batter.
6. Spoon the batter evenly into muffin cups, filling each to the top. Optionally, sprinkle coarse sugar on top.
7. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (177°C) and bake for 15-18 minutes, or until a toothpick comes out clean.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

👨‍🍳 Tip: Use a mix of all-purpose and whole wheat flour for lighter texture, or whole wheat only for denser muffins.
🍌 Tip: Ripe, browned bananas provide natural sweetness; blot moisture if using frozen bananas.
⏲️ Tip: Starting baking at a high temperature helps create a peaked muffin top.

Prep Time: 15 minutes
Cook Time: 20-30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 195-200
Sugar: 14-18g
Sodium: 156-171mg
Fat: 5.7-8.4g
Carbohydrates: 30-35g
Fiber: 3g
Protein: 3-3.6g
Cholesterol: 15-20mg

Keywords: Banana Muffins, Blueberry Muffins, Whole Wheat Muffins, Healthy Breakfast