A muffin a day keeps the doctor away, right?! ;) Well, that might not be totally true, but one of these delicious Blueberry Banana Poppy Seed Muffins will make you at least happy. Not sure though if a doctor would approve to eat those every single day. I mean… I would be very happy. How about you? ;)
Blueberries are something you get in a supermarket all year round. Fresh and frozen. I prefer using fresh blueberries for a recipe like this one here, but you could use frozen berries instead if you like. Sometimes (or let’s say most of the time) the frozen ones are much cheaper than the fresh ones – in bakes like this it actually does not really matter to use fresh or frozen berries. As long as you don’t want to use those berries for decorations the frozen ones are absolutely fine. They shrivel and/or burst open anyway during baking, no matter what you use.
Especially in winter the prices for fresh blueberries can go up quite a bit here in Germany. Luckily, there are also often offers for these berries. So either use frozen ones or wait until a supermarket chain throws the fresh ones in your face (not literally) ;)
These muffins here are quick and easy to prepare. I like to use birch sugar aka. xylitol instead of regular white sugar for the dough because I try to use less sugar in my bakes. Thanks to bananas and blueberries there is already enough (natural) sugar in those muffins. If you don’t have xylitol, if you don’t like it or whatever – use regular sugar instead (same amount). The amount of sugar divided between the 20 muffins is not too bad tbh ;P
If you want to bake larger muffins with this recipe you can do that as well. The jumbo-sized muffins you might know and love from a coffee shop need to bake a bit longer compared to the smaller sized muffins – times for that are listed in the recipe below.
I actually have several blueberry muffin recipes here on the blog – each one slightly different, with different add-ons. You can find them via the search option (top menu). Easy-peasy. If you want to try something different with blueberries, you can also take a closer look at the following recipes. Both are very delicious!
INGREDIENTS / ZUTATEN
(20-22 muffins)
For the muffins:
3 cups (360g) spelt flour
2 tbsp. poppy seeds
1 tbsp. baking powder
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup (120g) butter, melted
1/2 cup (100g) xylitol (or sugar)
2 medium eggs
2 tsp. vanilla extract
3/4 cup (170g) sour cream
7 oz. (200g) ripe bananas, mashed
10.6 oz. (300g) fresh blueberries
For the decoration (optional):
some additional blueberries
some chopped walnuts
some coarse brown sugar
(20-22 Muffins)
Für die Muffins:
360g Dinkelmehl (Type 630)
2 EL Mohn (gemahlen)
1 EL Backpulver
1/4 TL Kardamom
1/4 TL Zimt
1/2 TL Salz
120g Butter, geschmolzen
100g Xylit (oder Zucker)
2 Eier (M)
2 TL Vanille Extrakt
170g Schmand
200g reife Bananen, zerdrückt
300g frische Blaubeeren
Für die Dekoration (optional):
einige zusätzliche Blaubeeren
einige gehackte Walnüsse
etwas grober brauner Zucker
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Line two muffin tins* with paper liners (20-22) and set aside. Wash and dry the blueberries. Mash the banana(s) and set aside.
2. Mix the flour with poppy seeds, baking powder, ground cardamom, cinnamon, and salt. Set side. Melt the butter and add together with the xylitol (or sugar) to a large bowl and mix until well combined. Add the eggs and vanilla extract and mix in. Next, add sour cream and mashed bananas and stir in. Add the flour mixture and fold in – you want to mix just enough, so you can’t see dry spots anymore. Add the blueberries and fold in. Divide the batter between the paper liners – you want them to be almost full. Press some additional blueberries into the batter if you like and sprinkle with some chopped walnuts and coarse brown sugar (optional).
3. Bake the first batch of muffins for 22-24 minutes or until a toothpick inserted into the center of a muffin comes out clean. Take out of the oven and let cool down a bit inside the muffin tin, then remove and let cool down completely on a wire rack. Repeat with the remaining batter/muffins.
Tip 1: If you have a convection oven, you can easily bake two muffin trays at once – if you do so, reduce the oven temperature to 350°F (180°C).
Tip 2: You can also bake larger muffins here with tulip paper molds*. You can almost double the amount of batter per muffin. The baking time will be probably 2-3 minutes longer.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Zwei Muffinbleche* mit 20-22 Papierförmchen bestücken und zur Seite stellen. Die Blaubeeren waschen und trocknen. Die Banane(n) zerdrücken und zur Seite stellen.
2. Mehl mit Mohn, Backpulver, Kardamom, Zimt und Salz vermischen und zur Seite stellen. Die Butter schmelzen und mit dem Xylit (oder Zucker) in einer großen Schüssel verrühren. Eier und Vanille Extrakt dazugeben und gut unterrühren. Saure Sahne und zerdrückte Bananen dazugeben und ebenfalls unterrühren. Die Mehlmischung in die Schüssel geben und verrühren – hier sollte man nur so viel rühren, bis man keine trockenen (mehligen) Stellen mehr sehen kann. Die Blaubeeren dazugeben und vorsichtig unterheben. Den Teig auf die Papierförmchen verteilen – die Förmchen sollten fast voll sein. Nach Belieben noch einige Blaubeeren in den Teig drücken und mit gehackten Walnüssen und braunem Zucker bestreuen (optional).
3. Das erste Muffinblech für etwa 22-24 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Muffins erst herausholen, wenn dieser sauber herauskommt. Muffins aus dem Ofen nehmen und kurz in der Form abkühlen lassen, dann herauslösen und auf einem Kuchengitter komplett abkühlen lassen. Mit dem restlichen Teig wiederholen.
Tipp 1: Wer einen Umluftofen hat, kann auch problemlos zwei Muffinbleche auf einmal backen – dafür die Temperatur des Ofens allerdings auf 180°C (350°F) reduzieren.
Tipp 2: Man kann hier auch größere Muffins backen, mit Tulpen Papierförmchen* – dazu kann man die Teigmenge pro Muffin fast verdoppeln. Die Backzeit verlängert sich dabei um 2-3 Minuten.
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Here is a version of the recipe you can print easily.
Print
Blueberry Banana Poppy Seed Muffins
- Prep Time: 00:15
- Cook Time: 00:24
- Total Time: 00:40
- Yield: 20 1x
- Category: Muffins
- Cuisine: United States
- Diet: Vegetarian
Description
Muffins are great for breakfast and as a snack – these delicious Blueberry Banana Poppy Seed Muffins are great all day long. Great flavors, great texture ;)
Ingredients
For the muffins:
3 cups (360g) spelt flour
2 tbsp. poppy seeds
1 tbsp. baking powder
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/2 tsp. salt
1/2 cup (120g) butter, melted
1/2 cup (100g) xylitol (or sugar)
2 medium eggs
2 tsp. vanilla extract
3/4 cup (170g) sour cream
7 oz. (200g) ripe bananas, mashed
10.6 oz. (300g) fresh blueberries
For the decoration (optional):
some additional blueberries
some chopped walnuts
some coarse brown sugar
Instructions
1. Preheat the oven to 390°F (200°C). Line two muffin tins with paper liners (20-22) and set aside. Wash and dry the blueberries. Mash the banana(s) and set aside.
2. Mix the flour with poppy seeds, baking powder, ground cardamom, cinnamon, and salt. Set side. Melt the butter and add together with the xylitol (or sugar) to a large bowl and mix until well combined. Add the eggs and vanilla extract and mix in. Next, add sour cream and mashed bananas and stir in. Add the flour mixture and fold in – you want to mix just enough, so you can’t see dry spots anymore. Add the blueberries and fold in. Divide the batter between the paper liners – you want them to be almost full. Press some additional blueberries into the batter if you like and sprinkle with some chopped walnuts and coarse brown sugar (optional).
3. Bake the first batch of muffins for 22-24 minutes or until a toothpick inserted into the center of a muffin comes out clean. Take out of the oven and let cool down a bit inside the muffin tin, then remove and let cool down completely on a wire rack. Repeat with the remaining batter/muffins.
Tip 1: If you have a convection oven, you can easily bake two muffin trays at once – if you do so, reduce the oven temperature to 350°F (180°C).
Tip 2: You can also bake larger muffins here with tulip paper molds*. You can almost double the amount of batter per muffin. The baking time will be probably 2-3 minutes longer.
Notes
Happy Baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
