Banana Blueberry Muffins

These muffins solve two breakfast problems at once: the overripe bananas blackening on the counter, and the bag of frozen blueberries in the back of the freezer. A cup of pureed banana and a cup of frozen blueberries join forces here, and the result is one of the better quick muffins you’ll bake.

The lemon zest is the move that distinguishes these from generic banana-blueberry muffins. A half teaspoon of grated lemon peel mixed with the dry ingredients brightens both fruits and prevents the muffins from tasting one-note sweet. It’s a small addition with outsized impact.

Brown sugar instead of granulated is the second smart choice. The molasses notes in the brown sugar amplify the banana and adds depth that white sugar can’t. Six tablespoons is the right amount for a not-too-sweet breakfast muffin.

Fold the blueberries gently and at the very end. Stir too much and they break open, bleeding purple streaks through the batter. Folding keeps the muffins looking clean.

Pro Tips

• Use bananas with mostly black skin. Underripe bananas taste starchy and lack the sweetness this recipe relies on.
• Don’t thaw frozen blueberries before folding in. Thawed berries break and dye the batter.
• Coating the paper liners with vegetable spray is the recipe’s smart trick. Banana muffins stick to bare paper.
• Don’t overmix the batter after the flour goes in. Lumps are fine. Smooth batter means tough muffins.

Variations

• Add a half teaspoon of cinnamon for warm spice notes that pair with banana.
• Top each muffin with a sprinkle of turbinado sugar before baking for a crisp crackle on top.
• Swap blueberries for fresh or frozen raspberries for a more tart fruit profile.