Banana-Blueberry Muffins

Banana Blueberry Muffin with Lemon Sugar Topping

Today I am dropping off groceries for my mom. She is Sheltering in Place solo at her home in the Richmond Hills, and I will not even be able to give her a quick hug when I stop by today as the whole purpose of my grocery delivery is to keep her isolated and away from exposure to the Coronavirus for as long as possible. Since we are going to have to settle for a wave through the window I decided to bake some muffins to take down as well.

These are a family favorite, and though I have made a couple of minor changes to the recipe my Granny tore out of the June 1990 issue of Family Circle Magazine, theirs is really the credit for this quick and easy crowd pleaser. Sadly, Family Circle is no longer being published, the last issue was December of 2019. Which makes me feel particularly lucky to have this page tucked into my recipe box.

From the June 1990 Issue of Family Circle Magazine

The key to this recipe is not to over mix the batter. Once you add the dry ingredients you mix until “just combined” which means you still see the flour. It will finish mixing in as you fold in the blueberries, and even if you still see a few streaks of flour that is OK. If you over mix the batter, the muffins will be dry. (This is true for pretty much any batter, do not over mix and do not over bake.)

Stop mixing as soon as the batter comes together
Use an ice cream scoop to make equal size muffins

Be sure you are using a well preheated oven, I like to let mine head up for about half an hour. Jason loves these while they are still warm!

Remove muffins from pan as soon as they come out of the oven and allow to cool completely before storing in airtight container

Banana Blueberry Muffins


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 bananas, quartered ripe
  • 2 eggs
  • 2/3 cup dark brown sugar firmly packed
  • 6 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon rind grated


  • Preheat oven to 400°, lightly grease twelve 2 1/2 inch muffin cups.
  • Combine flour, baking powder, salt, and cinnamon in medium bowl. Combine grated lemon rind and sugar in small bowl, set aside.
  • Beat bananas in bowl of stand mixer until mashed. Add eggs, brown sugar, melted butter, and vanilla. Beat until well blended.
  • Add dry ingredients, mix on lowest speed until just combined. Remove from mixer and fold in blueberries.
  • Spoon into prepared muffin cups, being careful to divide batter equally.
  • Sprinkle each muffin with generous amount of lemon sugar topping.
  • Bake in preheated oven for 20-22 minutes or until golden. Remove muffins from pan to wire rack. Serve hot or allow to cool completely before storing in airtight container. 

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