Can I use frozen blueberries in muffins?+
Yes you can absolutely use frozen blueberries without thawing them first; this helps keep the berries from bleeding too much colour into the batter and keeps the texture nice. Just fold them in gently so they don’t break and make the muffins soggy.
Why did my blueberry banana muffins come out dense and not fluffy?+
Dense muffins usually happen when the batter is overmixed after adding the dry ingredients, which develops gluten and knocks out air needed for a good rise. Mixing until the wet and dry ingredients are just combined and avoiding overripe bananas help prevent this.
How ripe should the bananas be for blueberry muffins?+
Bananas should be very ripe with lots of brown spots as they’re sweeter and more moist, which boosts flavour and keeps the crumb soft. Too green bananas can make the muffins bland and less sweet.
Can I make blueberry banana muffins ahead of time or freeze them?+
Yes fully baked muffins can be frozen for up to about 2 months. Cool them completely, wrap individually or in a freezer bag then thaw at room temperature when you’re ready to eat.
Should I toss blueberries in flour before adding to the batter?+
Yes tossing berries in a spoonful of flour before adding helps keep them suspended evenly throughout the muffins instead of sinking to the bottom.
What is the best way to store leftover blueberry banana muffins?+
Store muffins in an airtight container at room temperature for a few days or in the fridge for up to a week. Pressing a paper towel in the container can help absorb extra moisture and keep them soft yet not sticky.
