I had 4 really ripe bananas lying around and I felt guilty about throwing them out so I researched some recipes and came across a “healthy” banana blueberry muffin recipe. I’m not the biggest fan of making healthy baked goods so instead, I used a banana muffin recipe and added the blueberries at the end. Of course the muffins turned out to be more banana-y but the blueberry juice explodes in your mouth with each bite so in the end, it all worked out. It may not be the healthiest muffin in the world but at least I didn’t waste any bananas.

Banana Blueberry Muffins (adapted from Martha Stewart):

Yields 24 muffins

  • 4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish
  • 1 cup packed light-brown sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract

Preheat oven to 350 degrees F. Line a muffin pan, regular or mini, with paper liners.

Peel four bananas and place them in the bowl of a mixer fitted with the paddle attachment.

Beat until mashed, about 1 minute.

Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low.

Add flours, baking powder, baking soda, and salt; beat until smooth.

Add sour cream and vanilla; beat until combined.

Gently fold in blueberries by hand.

Fill muffin liners three-quarters full.

Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin.

Bake until tester inserted into center comes out clean, about 25-30 minutes for regular muffins and 15 for mini, rotating pan halfway through.

Remove from oven and cool on a wire rack.

(If you have some leftover batter, mini muffins are a must.)

Store, covered, at room temperature.