This easy blueberry banana cornbread muffins are the perfect light and summery muffin . Made with corn flour, bananas, and fresh blueberries these easy muffins are sneaky gluten free and absolutely scrumptious!
The Perfect Summer Muffin
Oh hey, muffins. Today we’re sharing a scrumptious banana cornbread muffin recipe we’ve been making all Summer long. They’re easy, quick, unique and the perfect treat to whip up for brunch or to drop off for a friend!
You might not know this about me, but I am HUGE corn muffin fan. As in I ate one every single day as a child. Even as a kid, I would choose a buttery corn muffin over a chocolate chip muffin. Weird–I know. But I think we can all agree there is something distinctly nostalgic and delicious about a corn muffin.
A corn muffin is also super versatile. You can serve it up with butter in place of a dinner roll, eat it for breakfast, pack it as a snack for a hike, or dust it with powdered sugar for dessert. What’s not to like?
What are blueberry banana cornbread muffins?
Okay so I know these aren’t exactly a classic muffin flavor, but they really should be. Blueberry banana is one of the most underrated combos in my opinion. And blueberry cornbread is also an excellent flavor combo. So why not smoosh those two together into the best buttery, gluten free muffin you’ll ever eat.
The base of these easy muffins is a banana corn muffin kept moist with greek yogurt and coconut oil and held together with a combination of corn flour and gluten free flour. The result is a super tender muffin with just the right amount of corny flavor. Load that muffin up with fresh blueberries and you’ve got yourself a damn good muffin.
What do you need to make banana corn muffins?
Alright get your notepads out. Here’s your grocery list for these tasty cornbread muffins! They’re on the healthier side, but you can always swap out the ingredients for what you have on hand.
How to store blueberry banana cornbread muffins?
The recipe makes a perfect dozen cupcakes that are easily split for family brunch or as a sweet gift to drop off for a friend. If you do have extras on hands though the good news is that these gluten free muffins keep well in the fridge for up to 5 days or freeze for up to 3 months! Baked fruit can get a little weird when it sits, so these muffins will keep best when chilled.
Enjoy these blueberry banana corn muffins, my muffins!
2/3 cup sugar (coconut, brown sugar, or white sugar
2 teaspoons vanilla extract
3/4 teaspoon baking soda
1 cup corn flour
3/4 cup gluten free flour (We used Bob’s 1 to 1 Baking Flour!)
1/2 cup greek yogurt
1 cup fresh blueberries
Preheat the oven to 425°F and line a muffin tin with 12 cupcake liners. Set aside.
In a large mixing bowl use a fork to mash the ripe bananas up. Add the eggs and coconut oil and mix well. Add the greek yogurt, sugar and vanilla extract and whisk to combine.
In a separate bowl mix together the baking soda, corn flour, gluten free flour, and salt. Pour the dry ingredients into the wet and fold until combined.
Last, fold in the blueberries.
Use a large cookies scoop or a 1/4 cup measure to divide the batter evenly between the 12 cups. Bake at 425°F for 5 minutes. After 5 minutes reduce the heat to 375°F and bake for 10 to 12 more minutes or until the cupcakes spring back to the touch.