Now yes, the heat has arrived at least in this part of our country in the Mediterranean, finally!!!! How in need of sun and warmer temperatures we are this year, right? Well, to celebrate, today have a snack in the garden with some incredible blueberry and banana muffins!

Those of you who already know me know that I always use seasonal products, and the fruits of the forest are now beginning their time of greatest splendor. So cooking with them these days is a classic at home! Today they play these wonderful and tasty blueberries and for these muffins I am going to accompany them with the sweet flavor of banana that in my opinion go perfectly together!

You can also prepare this recipe with raspberries, blackberries ... or any of the other fruits of the forest that you like, even combining them with each other, the result will always be delicious!!

Le Creuset non-stick muffin pan , Birkmann paper muffin cups , Luigi Bormioli airtight mason jar , KitchenAid Artisan food processor and Nezumi ceramic plate from Tokyo Design Studio

Ingredients (for 10-12 muffins)

  • 2 eggs M
  • 2 bananas, well squeezed with a fork
  • 200g of blueberries (they can be fresh or frozen)
  • 220g of common flour
  • 140g of sugar
  • 75g unsalted butter
  • 1 teaspoon chemical yeast
  • 1 teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • pinch of nutmeg
  • 10 tablespoons of coarse brown cane sugar to sprinkle over the dough before baking and provide a crunchy touch.


  1. Preheat the oven to 180º. We prepare our muffin tray with the muffin papers , or if you prefer directly on the tray, simply spraying each mold a little with a little non-stick spray .
  2. Melt the butter and pour it into the bowl of our KitchenAid , add the two types of sugar, the banana and the eggs and beat at medium speed until a homogeneous and smooth mixture is obtained.
  3. Next, add the sifted dry ingredients, the flour, the salt, the yeast, the bicarbonate of soda and the nutmeg. And we are beating gently with the shovel at medium speed until everything is well incorporated and our dough is thick. Add the blueberries.
  4. Divide between the molds without reaching the edge of our capsules and sprinkle a tablespoon of cane sugar on top.
  5. We bake for about 25-30 minutes or until our muffins have acquired a toasted tone.
  6. Let them cool for about 10 minutes after removing from the oven on a rack and ready to taste!

These, like most muffins, are best the first day they're baked…but if you have any left over the next few days, simply open them in half and place them open under the oven grill with a ball of salted butter and let them roast for a few minutes…you will hallucinate!

    Author of the recipe: Patry from Sabores & Momentos


    Luisa Moreno said:

    Qué pintaza! Sólo una duda…si los arándanos son congelados, se añaden sin descongelar? Mil gracias!

    Leave a comment