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    Home » Recipes » Breakfast & Brunch

    Blueberry Banana Muffins

    October 16, 2020 • Updated: May 15, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe

    Moist and tender, these Blueberry Banana Muffins are bursting with fresh blueberries; plus they are naturally low in fat and added sugars! Great for grab-n-go breakfasts and easy snacks, they mix up in just minutes.

    Blueberry Banana Muffin recipe
    Jump to:
    • Why You Will Love this Recipe
    • How to Make these Muffins
    • FAQs & Expert Tips
    • Related Recipes
    • Naturally Lowfat Blueberry Banana Muffins

    Why You Will Love this Recipe

    This is a truly moist blueberry muffin - that just happens to be low fat!

    Whenever I see the term "low-fat" called out in a muffin recipe, the first thing that usually pops into my head is a pile of shredded wheat atop a sand dune. Dry. Desolate.

    This blueberry muffin recipe is the opposite of that! Bananas and applesauce in the batter reduce the need for added sugars and take the place of added fats; making these moist, easy-to-make muffins naturally low in fat and high in flavor!

    How to Make these Muffins

    Preheat oven to 375°F [190°C].

    Line 12 muffin cups with cupcake papers and/or spray with baking spray.

    In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.

    Dry ingredients in a medium glass bowl: flour, baking soda, baking powder, cinnamon, and salt.

    In a large bowl, stir bananas, sugar, egg, and applesauce until evenly mixed.

    Bananas, sugar, egg, and applesauce in a large glass mixing bowl.

    Using a spatula, fold the dry ingredient mixture into the wet mixture, mixing only no more dry flour is visible.

    Folding together wet and dry ingredients in large glass mixing bowl.

    The batter will be a little lumpy and about the same consistency as thick cake batter.

    Do not over mix.

    Batter in glass mixing bowl - is a little lumpy and about the same consistency as thick cake batter.

    Stir in blueberries.

    Blueberries atop batter, ready to be folded in.

    Spoon batter into prepared muffin cups.

    Overhead of muffin cups in tin, and bowl of batter with cookie scoop, ready to fill cups.

    Sprinkle the top of each muffin with about 1 teaspoon of Demerara sugar.

    Sprinkle the top of each muffin with about 1 teaspoon of Demerara sugar.

    Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

    Muffins after baking, still in muffin tin.

    Remove muffins from tin and allow to cool on wire rack.

    FAQs & Expert Tips

    What is Demerara sugar?

    Demerara is a minimally-refined raw cane sugar with a large, rectangular grain; blond in color. It has a light flavor similar in flavor to brown sugar.

    Demerara sugar is especially great for sprinkling on top of baked goods to get that bakery-fresh sugar crunch on top. It gives baked goods bit of sparkle as well.

    You might be surprised at the number of different kinds of sugars that are used around the world! In addition to the standard US pantry staples of heavily refined white sugar and brown sugar, there are a number of other less-refined sugars that bring unique depth, texture, and aromatic flavor to your recipes. 

    Raw and Less Refined Sugars Used in Cooking

    In addition to Demerara, there are a number of other common raw and less refined sugars used in cooking:

    • Turbinado is slightly refined raw cane sugar. It is similar in appearance to Demerara, but has a lighter, more caramelly flavor. Turbinado is a good replacement for white or light brown sugar in baked goods and beverages. Turbinado is made from the first pressing of sugar cane and retains some natural molasses. Like Demerara, a sprinkle of the tops of baked goods will yield a crystally, crunchy bite. 
    • Jaggery is an unrefined "brick sugar" that is made from palm, coconut, or java plants. Color can range from light golden to dark brown, and it is purchased in the form of a cone. 
    • Muscovado is a very sticky, sandy cane sugar with a strong molasses flavor. It can be used in place of brown sugar, but it has a much stronger flavor, and is best for savory dishes like barbecue sauces and marinades.
    • Piloncilo is a raw cane sugar commonly used in Mexican cooking. Often referred to as Mexican brown sugar, it's probably one of the secret ingredients in your favorite mole.
    • Sucanat (short for sucre de canne naturel) is natural cane sugar, made from crystallized pure cane sugar. Sucanat granules are a tan-brown color, with an intense molasses flavor.

    Most of the sugars on this list are classified as "raw," and can often be found in your bakery aisle or at natural foods markets.

    Turn Almost Any Quick Bread Recipe into Muffins

    Most quickbread recipes can be made into muffins, so be sure to check our Zucchini-Banana Bread, Classic Banana Bread, and Old-fashioned Pumpkin Gingerbread recipes! They can all easily be made into muffins! Just mix up the batter as directed, fill a standard muffin tin, and bake at 375°F [190°C] for 15-20 minutes!

    muffins on counter amid fall blueberry leaves

    If you love blueberries, be sure to check out our Classic Fresh Blueberry Pie recipe! 

    Related Recipes

    • Orange Tea Ring (Danish Wreath)
    • How to Make Perfectly Poached Eggs
    • Sweet Potato Breakfast Hash
    • Egg-in-a-Hole Grilled Cheese Sandwich

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    Blueberry Banana Muffin recipe

    Naturally Lowfat Blueberry Banana Muffins

    These tender, deliciousBlueberry Banana Muffins are naturally low in fat, high in flavor, and bursting with fresh blueberries! 
    Print Pin Add to Shopping List Go to Shopping List
    Course: Breakfast or Brunch, Snack
    Cuisine: American
    Diet: Vegetarian
    Prep Time:10 minutes
    Cook Time:18 minutes
    Total Time:28 minutes
    Servings: 12
    Calories: 192kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Standard Muffin Tin
    • 1 Muffin Tin Liners

    Ingredients

    US Customary - Metric
    Dry Ingredients
    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    Wet Ingredients
    • 10 ounces mashed bananas about 2 medium bananas; 1¼ cups
    • ⅓ cup white sugar
    • ⅓ cup light brown sugar
    • ½ teaspoon fresh lemon zest
    • 1 teaspoon vanilla
    • 1 egg lightly beaten
    • ⅓ cup chunky applesauce
    Berries & Topping
    • ⅔ cup blueberries fresh or frozen
    • 3 tablespoons Demerara sugar

    Instructions

    • Preheat oven to 375°F | 190°C.
      Line 12 muffin cups with cupcake papers and/or spray with baking spray.
    • In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
    • In a large bowl, stir bananas, sugar, egg, and applesauce until evenly mixed.
    • Using a spatula, fold the wet ingredient mixture into the dry mixture, mixing only no more dry flour is visible.
    • The batter will be a little lumpy and about the same consistency as thick cake batter.
      Do not over mix.
    • Stir in blueberries.
    • Spoon batter into prepared muffin cups.
      Sprinkle the top of each muffin with about 1 teaspoon of Demerara sugar.
    • Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
    • Remove muffins from tin and allow to cool on wire rack.

    Notes

    These muffins freeze well, so make a couple of batches to keep on hand for a fast, easy breakfast or snack.

    Nutrition

    Serving: 1g | Calories: 192kcal | Carbohydrates: 33g | Protein: 2.6g | Fat: 5.7g | Saturated Fat: 3.4g | Cholesterol: 29mg | Sodium: 251mg | Fiber: 1.5g | Sugar: 17g
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details.

    Post Updated October 16, 2020 (Originally published January 11, 2014)

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    About Renée B.

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

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    1. Judy Book says

      October 11, 2020 at 5:57 pm

      Moist and delicious,the little taste of salt came through and made it wonderful, only problem, hard to stop at one. I used demmara sugar because that’s what I had in the house and gave that beautiful little crunch on the top

      Reply
      • Renée says

        October 12, 2020 at 4:25 pm

        Oh, that's a great idea! I love that sugar crunch!

        Reply
    2. Jill says

      July 27, 2015 at 12:48 pm

      Didn't have any applesauce so I ised crushed pineapple. Can't wait to see how they come out!

      Reply

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