Banana Blueberry Muffins

As my bananas ripened more and more each day, I began to panic because I knew I had blueberries that were days away from becoming inedible. What to do? Combine them to create a delicious breakfast muffin of course! Blueberries and bananas all baked in a cream cheese muffin seemed to make sense and as I pulled them out of the oven, my home instantly was perfumed with the smell of sweetness. Good morning Wednesday!

Banana Blueberry Muffins

Makes approximately 20

1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
8 oz cream cheese, softened
1 large ripe banana, mashed
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 eggs, room temperature
1/4 cup milk
1/2 tsp vanilla extract
1 pint blueberries

Preheat oven to 350 degrees F. Grease 2 muffin baking pans with nonstick spray. (You can also use cupcake liners.)

In a bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

Using a mixing stand, beat the cream cheese, banana, butter and sugar together on medium speed for approximately 3 minutes. Then beat in the eggs making sure that each one is thoroughly incorporated before you add the next. Add the dry mixture into the wet ingredients in two parts, alternating with the milk and vanilla. Use a spatula to gently stir in the blueberries.

Spoon the batter into your prepared pans about two-thirds full, and bake for 18 minutes or until a toothpick inserted into the center comes out clean.

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  1. Christal says

    :-( I made these this morning for Breakfast and they tasted great but they deflated after coming out of the oven:-( not sure if I mixed to much or what?

    • Joanna says

      I’m so sorry to here that. My only thought is possibly you used only baking soda or the powder. This recipe calls for both. Please let me know if it still deflates the second time and I can test the recipe again. :)


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