Blueberry Banana Nut Muffin Recipe-With Buttercream Frosting

Spread the love
  • 4
    Shares

Tired of eating boring bakery muffins that taste the same every time you bite in? Want some change to your same old muffin recipe? Well, we’ve got the perfect recipe for you! Try out our Blueberry Banana Nut Muffin Recipe and have a party of flavours in your mouth!

Let us know how you eat your muffins in the comments below!

Banana Nut Muffin

Our blueberry banana nut muffin recipe is a combination of different flavours that go extremely well with each other, be it, sweety-tanginess, from the blueberries, or a slight starchy flavour from the bananas combined with the rich earthy-nutty flavours from the nuts we add, it’s going to be an absolute delight! Try it at your next dinner party and blow your guest away! Love muffins and cupcakes? try our mini brownie cupcakes or pumpkin spices muffins!

So, What Does Our Banana Nut Muffin Taste Like?

The first thing that you’ll experience when you bite into our muffins is the texture, a fluffy perfect texture that’ll kind of melt in your mouth with flavours bursting out of it. You’ll taste a hefty amount of creamy banana in the sponge and then some earthy rich nutty flavours to balance the banana out.

With both of those strong flavours, there will be a fresh sweet blueberry flavour that’ll add freshness to the entire muffins and will give you the balance you need in your muffins!

nuts

Ingredients You’ll Need For This Blueberry Banana Nut Muffin Recipe

For Muffin

For Buttercream

Tools You’ll Need

How To make the Blueberry Banana Nut Muffins

Start by preheating your oven at 425℉ and spray your 12-count muffin pan with some cooking spray or use cupcake liners to prevent the muffins from sticking to the pan.

Then, grab a medium-sized bowl and whisk flour, baking powder, baking soda, salt, cinnamon and, nutmeg. Next, grab a large bowl and mash the bananas in it, and switch on your electric mixer, at a medium speed, beat melted butter, brown sugar, eggs, vanilla extract and milk together.

Next, pour the dry ingredients into the wet ingredients and beat them together until they’re combined completely. Do not overmix the ingredients though. Add some chopped walnuts or pecans and blueberries, and start folding them with a spatula in the mixture. It’s going to get thick to fold them completely.

Lastly, spoon the batter into the muffin pan and bake for 5 minutes at 425℉, then decrease the temperature to 350℉ and bake for an additional 15-18 minutes. Go with the toothpick test, if the toothpick comes out clean then your muffins are done.

These muffins take around 15-20 minutes to bake properly. Once baked, pull the tray out of the oven and let it cool down for 5 minutes or else the muffins will break apart. Once cooled, take out your muffins and place them on a cooling rack so that they can cool off properly. Banana Nut Muffin

Making the Buttercream

Place the egg whites and sugar into the bowl of your stand mixer and whisk both the ingredients until they are completely combined. (Make sure you have no signs of egg yolks in the whites that you are beating to prevent any form of grease to harden your meringue.

Place the bowl over a pot that has about 2 inches of simmering water and whisk the mixture constantly. Mix until the mixture is completely hot and not grainy to touch. If you have a cooking thermometer, place it in to check the temperature and you can stop mixing once you see a 160F reading. Place the bowl under your stand mixer and keep whisking it at medium or high speed until the meringue has cooled down and becomes stiff. This takes about 5-10 minutes.

Lastly, switch to the paddle attachment of your stand mixer and slowly start adding butter cubes to the mixture until its smooth. Even though the buttercream might look weirdly curdled, keep mixing until the butter has completely infused and the entire cream develops a smooth silky texture. Once done, you can also add some vanilla extract and whip it until infused completely.

banana

How To Mash Those Bananas Properly?

So, mashing bananas wasn’t even that much of a difficult job until electric appliances made it so much better. Just start peeling your bananas and break them down into little chunks. Then add all of those chunks to an electric mixer and mix them until they turn into a pasty texture. You can then add all your wet ingredients into the mixer to combine with your mashed bananas!

Banana Nut Muffin

Tips And Tricks For Best Outcomes

What makes our recipes taste so much better than others? Our style of making them is the answer, we choose our ingredients, we try different variations and techniques to make the recipe easier and much better than the originals. Here are a few tips that will help you make the same delicious muffins that we make at our place:

Ingredients:

We try our best to attach links to the products that we use so that our viewers can buy those ingredients without getting confused about the vast alternatives that they might find in different market places.

Our ingredients are usually either fresh or high quality, but don’t worry, we also care about the price of the ingredients we use, as reasonably priced good ingredients are hard to come by, but we manage to find them and attach their links for you! Be sure to check them out.

The Bananas:

We prefer using bananas that are soft but not too soft, overly starchy bananas that turn brownish tend to have a different flavour than those that are white. While buying bananas, make sure the peel is yellow with minor black spots and are a little soft when you hold them. Too yellow and hard bananas will not be ripe enough and will not have the right banana flavour that you need.

Do Not Overmix:

One thing that matters the most in muffins is mixing, we want to mix our ingredients well but we don’t want to exhaust our ingredients in any way or else they will lose the flavours, and their chemical abilities such as the baking powder, it will not let the muffins rise as they should if the mixture is overmixed.

Bake Fast:

The rising ingredient is basically the baking powder reacting with heat and the wet ingredients to work its magic. So, once you see that your muffins are done and everything looks cooked, take them out and let them rest because the last thing we want is dry flaky muffins.

Let Them Chill:

Once your muffins are done baking, place them on a cooling rack so that they can chill out at room temperature because if you don’t let your muffins cool down properly, they’ll get chewy and weird.

How To Store Your Blueberry Banana Nut Muffins?

Muffins are pretty easy to store because you just need an airtight container. Just easily place your muffins into an airtight container and place them at room temperature and they will last for 3-4 days.

However, if you want your muffins to last for more than 4 days, then you have to place your muffins into an airtight container and place the container in the freezer. Blast freezing your muffins will give them a life of 2 months. Whenever you want to consume them, thaw them at room temperature and enjoy, however you might not like them as they will not be fresh at all.

Banana Nut Muffin

Blueberry Banana Nut Muffin Recipe-With Buttercream Frosting

Tired of eating boring bakery muffins that taste the same every time you bite in?Want some change to your same old muffin recipe? Well, we’ve got the perfect recipe for you! Try out our Blueberry Banana Nut Muffin Recipe and have a party of flavours in your mouth!
Course Dessert, Snack
Cuisine American
Keyword banana nut muffin, best carrot cake recipe, blueberry banana nut muffin
Prep Time 15 minutes
Cook Time 15 minutes
Cool Time 1 hour 30 minutes
Total Time 30 minutes
Servings 15 cupcakes
Calories 231kcal
Author Hearty Cook Book

Equipment

  • 2 Bowls
  • Electric mixer
  • Spatula
  • 12 count muffin pan
  • Cooking spray

Ingredients

For Muffin

For Buttercream

Instructions

For Blueberry Banana Nut Muffins

  • Start by preheating your oven at 425℉ and spray your 12-count muffin pan with some cooking spray or use cupcake liners to prevent the muffins from sticking to the pan.
    Then, grab a medium-sized bowl and whisk flour, baking powder, baking soda, salt, cinnamon and, nutmeg. Next, grab a large bowl and mash the bananas in it, and switch on your electric mixer, at a medium speed, beat melted butter, brown sugar, eggs, vanilla extract and milk together.
  • Next, pour the dry ingredients into the wet ingredients and beat them together until they’re combined completely. Do not overmix the ingredients though. Add some chopped walnuts or pecans and blueberries, and start folding them with a spatula in the mixture. It’s going to get thick to fold them completely.
  • Lastly, spoon the batter into the muffin pan and bake for 5 minutes at 425℉, then decrease the temperature to 350℉ and bake for an additional 15-18 minutes. Go with the toothpick test, if the toothpick comes out clean then your muffins are done.
  • These muffins take around 15-20 minutes to bake properly. Once baked, pull the tray out of the oven and let it cool down for 5 minutes or else the muffins will break apart. Once cooled, take out your muffins and place them on a cooling rack so that they can cool off properly.

For Buttercream

  • Place the egg whites and sugar into the bowl of your stand mixer and whisk both the ingredients until they are completely combined. (Make sure you have no signs of egg yolks in the whites that you are beating to prevent any form of grease to harden your meringue.
  • Place the bowl over a pot that has about 2 inches of simmering water and whisk the mixture constantly. Mix until the mixture is completely hot and not grainy to touch. If you have a cooking thermometer, place it in to check the temperature and you can stop mixing once you see a 160F reading. Place the bowl under your stand mixer and keep whisking it at medium or high speed until the meringue has cooled down and becomes stiff. This takes about 5-10 minutes.
  • Lastly, switch to the paddle attachment of your stand mixer and slowly start adding butter cubes to the mixture until its smooth. Even though the buttercream might look weirdly curdled, keep mixing until the butter has completely infused and the entire cream develops a smooth silky texture. Once done, you can also add some vanilla extract and whip it until infused completely.

For Mashing bananas

  • So, mashing bananas wasn’t even that much of a difficult job until electric appliances made it so much better. Just start peeling your bananas and break them down into little chunks. Then add all of those chunks to an electric mixer and mix them until they turn into a pasty texture. You can then add all your wet ingredients into the mixer to combine with your mashed bananas!

Notes

Tips And Tricks For Best Outcomes

What makes our recipes taste so much better than others? Our style of making them is the answer, we choose our ingredients, we try different variations and techniques to make the recipe easier and much better than the originals. Here are a few tips that will help you make the same delicious muffins that we make at our place:

Ingredients:

We try our best to attach links to the products that we use so that our viewers can buy those ingredients without getting confused about the vast alternatives that they might find in different market places.
Our ingredients are usually either fresh or high quality, but don’t worry, we also care about the price of the ingredients we use, as reasonably priced good ingredients are hard to come by, but we manage to find them and attach their links for you! Be sure to check them out.

The Bananas:

We prefer using bananas that are soft but not too soft, overly starchy bananas that turn brownish tend to have a different flavour than those that are white. While buying bananas, make sure the peel is yellow with minor black spots and are a little soft when you hold them. Too yellow and hard bananas will not be ripe enough and will not have the right banana flavour that you need.

Do Not Overmix:

One thing that matters the most in muffins is mixing, we want to mix our ingredients well but we don’t want to exhaust our ingredients in any way or else they will lose the flavours, and their chemical abilities such as the baking powder, it will not let the muffins rise as they should if the mixture is overmixed.

Bake Fast:

The rising ingredient is basically the baking powder reacting with heat and the wet ingredients to work its magic. So, once you see that your muffins are done and everything looks cooked, take them out and let them rest because the last thing we want is dry flaky muffins.

Let Them Chill:

Once your muffins are done baking, place them on a cooling rack so that they can chill out at room temperature because if you don’t let your muffins cool down properly, they’ll get chewy and weird.
 

How To Store Your Blueberry Banana Nut Muffins?

Muffins are pretty easy to store because you just need an airtight container. Just easily place your muffins into an airtight container and place them at room temperature and they will last for 3-4 days.
However, if you want your muffins to last for more than 4 days, then you have to place your muffins into an airtight container and place the container in the freezer. Blast freezing your muffins will give them a life of 2 months. Whenever you want to consume them, thaw them at room temperature and enjoy, however you might not like them as they will not be fresh at all.
 

NUTRITION INFORMATION

Calories: 231cal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 125mg | Potassium: 178mg | Fiber: 2g | Sugar: 17g | Vitamin A: 241IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

Try Out More Dessert Recipes

Mini Blueberry Tarts Recipe

Salted Caramel Apple Pie Recipe

Mixed Berry Pie Recipe (Step By Step)

Pumpkin Spice Muffins Recipe

Brownie Muffin Recipe

  • 4
    Shares

Hearty Cook Book

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating