Blueberry Banana and Cinnamon Muffins

Posted in Cakes and Cookies

Once again I had to save a bunch of blueberries from their misery in the fridge 🙂

It was a Saturday morning and the kids were craving something yummy, and frankly, so was I. I open the fridge and I see the blueberries no one would eat just plain, right under the blueberries I also noticed a lonely banana that was placed in the fridge to dodge the fruit flies (I hate them!). Having these 2 fruits in mind I decided to make Blueberry Banana Muffins. Looking back it was a great decision. One and a half hours later, there were no muffins left.

Blueberry Banana and Cinnamon Muffins
Recipe type: Dessert
Serves: 10 Large Muffins
What's better than blueberry muffins when it's berry season? that's right, an extra touch of a banana. And the smell is amazing!
  • 1½ Cups All Purpose Flour
  • ¾ Cup Sugar
  • 1 tsp Baking Powder
  • ⅓ Cup Vegetable Oil
  • ⅓ Cup Milk
  • 1 Egg
  • 2 Cups Fresh (or frozen) Blueberries
  • 1 Banana – Mashed
  • ½ tsp Cinnamon
  1. Preheat oven to 400F (200C)
  2. Line a cupcake pan with paper cupcake cups
  3. In a mixer bowl, combine flour, sugar, baking powder, oil, milk and egg. Mix until it is a smooth batter.
  4. Add the mashed Banana, cinnamon and Blueberries and give it about 3 more stirs. You want to combine the blueberries in the batter but not mash them by mixing.
  5. Divide the batter between 10 paper cupcake cups. The cups should be ¾ full.
  6. Place in the preheated oven for about 20-25 minutes until muffins are nice and brown.





  1. Lauren - June 21, 2014

    Can you use coconut oil instead of vegetable? Thanks!

    • Maya Moscovich - June 21, 2014

      Yes!! Should be amazing!

      • Lauren - June 21, 2014

        Thank you for getting back to me so quickly! Added the coconut oil and I think it made them even tastier! Thanks so much. Love your recipes for my family!