Whole Wheat Banana Blueberry Muffins

Step-by-Step Instructions

1. 1

   Making these muffins is simple, and I love how the batter comes together effortlessly. The key is to mix the wet and dry ingredients separately before combining them—this keeps the muffins tender and fluffy.

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   I always start by preheating my oven to 350°F (175°C). While it heats, I line a 12-cup muffin tin with paper liners or lightly grease it with oil or non-stick spray. This prevents sticking and makes cleanup easier.

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   Finally, I carefully fold in 1 cup of fresh blueberries, making sure they’re evenly distributed without breaking them. This gives the muffins lovely pockets of juicy flavor in every bite.

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   Now comes the fun part—watching your muffins rise and fill your kitchen with the most amazing aroma!

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   I scoop the batter into the prepared muffin tin, filling each cup about ¾ full. This ensures the muffins have a nice dome without overflowing. A small ice cream scoop works perfectly for even portions.

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   Place the tin in your preheated oven at 350°F (175°C) and bake for 20-25 minutes. Around the 15-minute mark, I start checking to make sure they’re rising evenly and the tops are turning a beautiful golden brown.

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   To make sure the muffins are perfectly baked, I insert a toothpick or skewer into the center of a muffin. If it comes out clean or with just a few crumbs, they’re done. If batter sticks, I give them a few more minutes, checking every 2-3 minutes to avoid overbaking.

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   Once baked, I remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then I transfer them to a wire rack to cool completely. This step prevents soggy bottoms and allows the muffins to set beautifully.

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   These muffins are perfect on their own, or I sometimes enjoy one slightly warm with a pat of butter or a drizzle of maple syrup—it’s pure comfort in every bite!

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    Room Temperature: I store leftover muffins in an airtight container at room temperature for up to 3 days. They stay soft and moist without drying out.

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    Freezing: To make them last longer, I freeze muffins individually in a freezer-safe bag. They keep for up to 2 months. I usually thaw them at room temperature or warm them in the microwave for 20-30 seconds—like magic!