Blueberry Banana Cornbread Muffins

This moist, fruity cornbread muffin is sure to be your new favorite breakfast. The sweet and savory flavors of blueberries, bananas, honey and buttermilk are always a hit with the whole family!

This is a simple recipe for banana cornbread muffins. The ingredients are bananas, blueberries, and cornmeal. It’s best to use a jiffy mix so that you can make these in no time.

These light and summery blueberry banana cornbread muffins are simple to make. These gluten-free muffins are made with corn flour, bananas, and fresh blueberries and are very delicious!

Muffins for the Summer

Muffins, oh my. We’re sharing a delicious banana cornbread muffin recipe with you today that we’ve been cooking all summer. They’re simple, fast, and one-of-a-kind, making them the ideal brunch treat or gift for a friend!

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You may be surprised to learn that I am a huge lover of corn muffins. As in, I ate one every day when I was a kid. I’ve always preferred a buttery corn muffin than a chocolate chip muffin, even as a child. I know, it’s strange. But I believe we can all agree that a corn muffin has a particular nostalgic and delightful flavor.

A corn muffin is also quite adaptable. It may be served with butter as a dinner roll, eaten for breakfast, packed as a hiking snack, or dusted with powdered sugar for dessert. What’s not to appreciate about that?

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Blueberry banana cornbread muffins are a kind of muffin made with blueberries and bananas.

Okay, I realize these aren’t exactly traditional muffin flavors, but they should be. Blueberry banana is, in my view, one of the most underappreciated flavors. Blueberry cornbread is also a fantastic taste combination. So why not combine the two to make the most buttery, gluten-free muffin you’ve ever had?

A banana corn muffin serves as the foundation for these simple muffins, which are kept moist with greek yogurt and coconut oil and held together with a mix of corn flour and gluten-free flour. As a consequence, you get a moist muffin with just the proper amount of maize flavor. If you stuff that muffin with fresh blueberries, you’ve got yourself a winner.

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To create banana corn muffins, you’ll need the following ingredients.

Now, have your notepads ready. Here’s everything you’ll need to make these delicious cornbread muffins: They’re on the healthier side, but you can always use what you have on hand in place of the components.

  • Bananas that are ripe
  • Eggs
  • Coconut Oil is a kind of vegetable oil that is
  • Sugar
  • Soda (baking)
  • Corn Meal
  • Flour
  • Yogurt from Greece
  • Blueberries in season

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How should blueberry banana cornbread muffins be stored?

The recipe yields a dozen cupcakes, which may be easily shared for a family breakfast or given as a kind present to a friend. If you have any leftovers, the good news is that these gluten-free muffins may be stored in the refrigerator for up to 5 days or frozen for up to 3 months! Because baked fruit may get sour when left out, these muffins are best served cold.

My muffins, enjoy these blueberry banana corn muffins!

Print

  • Sofi is the author of this piece.
  • Time to Prepare: 13 minutes
  • Time to prepare: 17 minutes
  • 30 minutes in total
  • 12 muffings 1 time
  • Breakfast is a category of food.
  • Oven method
  • American cuisine
  • Gluten-free diet
  • Sofi is the author of this piece.
  • Time to Prepare: 13 minutes
  • Time to prepare: 17 minutes
  • 30 minutes in total
  • 12 muffings 1 time
  • Breakfast is a category of food.
  • Oven method
  • American cuisine
  • Gluten-free diet

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 13 minutes
  • Time to prepare: 17 minutes
  • 30 minutes in total
  • 12 muffings 1 time
  • Breakfast is a category of food.
  • Oven method
  • American cuisine
  • Gluten-free diet

Ingredients

  • 3 bananas, ripe (about 1 1/4 cup)
  • 2 eggs
  • 1/3 cup melted coconut oil
  • a third of a cup of sugar (coconut, brown, or white sugar)
  • vanilla extract (two tablespoons)
  • a quarter teaspoon of baking soda
  • 1 cup cornmeal
  • (We used Bob’s 1 to 1 Baking Flour!) 3/4 cup gluten-free flour
  • a half cup of Greek yogurt
  • 1 cup blueberries, fresh

Instructions

  1. Preheat the oven to 425°F and place 12 cupcake liners in a muffin tray. Remove from the equation.
  2. Mash the ripe bananas with a fork in a large mixing dish. Mix in the eggs and coconut oil well. Whisk together the greek yogurt, sugar, and vanilla extract.
  3. Combine the baking soda, corn flour, gluten-free flour, and salt in a separate basin. Fold the dry ingredients into the wet until everything is well blended.
  4. Fold in the blueberries last.
  5. Divide the batter equally between the 12 cups using a big cookies scoop or a 1/4 cup measure. Preheat oven to 425°F and bake for 5 minutes. Reduce the heat to 375°F after 5 minutes and bake for another 10 to 12 minutes, or until the cupcakes bounce back to the touch.
  6. Allow to cool completely before eating.

Summer muffins, gluten-free muffins, blueberry banana muffins, and banana corn bread muffins are just a few of the options.

Watch This Video-

The “cornbread banana pudding” is a delicious dessert with a wonderful mixture of cornbread and banana. This recipe uses blueberries to add some color to the dish.

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