Blueberry Banana Muffins combine two classic muffins into one delicious bite. Based on my popular five star rated Banana Bread Muffins, this easy recipe is quick, easy to make, and bursting with blueberry flavor!
Blueberry Banana Muffins
Ripe bananas and juicy blueberries come together in these melt in your mouth Blueberry Banana Muffins. This is a tried and true recipe that gives incredible results.
Why You’ll Love Them:
- These muffins are quick and easy to make, you can throw them together in minutes.
- Bananas never go to waste when you have this recipe in your collection.
- Perfect for grab and go breakfasts or snacks.
- These are a great way to picky eaters to enjoy eating their fruit.
- When you take these out of the oven, your kitchen will smell incredible.
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We love banana bread in my family. So much so that I have an entire section of banana bread recipes here on the website. I’m excited to share those recipes with you!
Blueberry Banana Muffin Ingredients
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- All Purpose Flour – All purpose flour is ideal for these muffins. If you want a whole wheat option, I recommend going with whole wheat pastry flour. It will help keep these muffins light and fluffy
- Bananas – Go for medium or large bananas. Brown and spotty is the way to go! You can see the spots on the banana used in the photo, but ideally you’d let it ripen a few more days than that. The riper the banana, the sweeter it is and the better it blends into your muffin batter.
- Eggs – Make sure you are using large eggs.
- Blueberries – You can use fresh or frozen in this recipe. Make sure you rinse both the fresh AND frozen blueberries VERY well. Pat them both dry as much as you can, otherwise the frozen blueberries will turn your muffins purple. Take note that frozen blueberries can add an extra couple of minutes to your bake time.
- Brown Sugar – For sweetness we use brown sugar. You can use light or dark.
- Sugar – Granulated white sugar is used in the topping.
- Baking Soda & Baking Powder – These help your muffins rise. Make sure you check the expiration dates on them.
- Butter – I typically bake with unsalted butter, but if salted is what you have on hand, that will work just fine.
- Vanilla – Pure vanilla extract is ideal.
- Salt – Salt helps balance the sweetness and gives your muffins a bit more depth of flavor.
- Cinnamon – While these muffins don’t have a heavy cinnamon flavor, the addition of it gives the muffins a bit more of a warm and complex flavor.
How To Make Blueberry Banana Muffins
Step 1: Mash the bananas.
Step 2: Add melted butter, vanilla and brown sugar and stir until combined. Add in eggs and mix until combined.
Step 3: Combine dry ingredients.
Step 4: Add dry ingredients to the banana mixture and stir until just combined. Do not over mix.
Step 5: Fold in blueberries and stir just until mixed in until the batter.
Step 6: Scoop muffin batter into prepared baking pan lined with paper liners. If desired top with optional topping.
Christi’s Tips For Success!
- Make sure you do not over mix the batter, which can lead to a tough texture.
- If using fresh blueberries, toss them in a bit of flour prior to adding them to the batter. This helps prevent them from sinking to the bottom of the muffins.
- If desired you could also add between 1/2 to 1 cup of chopped nuts. Pecans and Walnuts are my top choices.
- Read below for tips on measuring flour – it’s important!
Measure Flour Correctly
For the best results, make sure to measure flour correctly using the following steps:
- Fluff the flour by giving it a stir. This will aerate it so that it’s not compacted.
- Using a spoon, spoon flour into a measuring cup until it’s overflowing. Do not scoop the flour with the measuring cup as this will compact it, giving you more than you need.
- Level the flour using a flat edge, such as a butter knife or spoon handle.
Following these steps helps to avoid adding too much flour to the recipe, which can result in dry and dense baked goods. If measuring by weight this should be in the 125-135 gram range. Get all my flour tips, tricks and info here!
More Banana Bread Recipes
If you love banana bread, I’ve got the recipes for you!
Blueberry Banana Muffins
Equipment
- Muffin Pan
Ingredients
- 3 medium to large very ripe bananas
- 1/2 cup unsalted butter (melted and cooled)
- 3/4 cup packed light or dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs (lightly beaten)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups blueberries* (fresh or frozen**)
Optional Topping
- 1/4 cup sugar
- 1 tablespoon all purpose flour
- 1/4 teaspoon ground cinnamon
- 2 teaspoons melted butter
Instructions
- Preheat oven to 400 degrees F.
- Prepare a muffin pan with 12 muffin liners.
- In a large bowl, mash bananas until only small chunks remain. Add in melted (and cooled) butter and brown sugar and stir until well combined. Stir in beaten eggs and vanilla and stir until combined.
- In a separate bowl combine flour, baking soda, baking powder, cinnamon and salt. Stir to combine.
- Combine wet and dry mixture until just combined. Do not over-mix. Fold in blueberries, taking care to be gentle and not over mix, just enough that they are combined with the batter.
- Divide batter between 12 muffin cups.
- If adding optional topping, combine all topping ingredients in a small bowl then sprinkle over the muffin cups, dropping onto the batter.
- Place in oven and immediately reduce the oven temperature to 350 degrees F.
- Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown. Remove from oven and allow to cool for five minutes. Remove muffins from pan and serve.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
This recipe was originally posted in 2012. It has since been updated to improve the recipe, with new text and photos added.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
These look so good. Are they still healthy even with all the sugar? Do they still turn out fine with maybe half the sugar?
Laura, you have to decide what works for you sugar wise. We eat sugar in our home (clearly!), but I like to find a way to change up ingredients so that even something sweet, with sugar, still has some positive aspects from a nutrition standpoint.
I’m making these today but have a few questions first. Can I leave out the oat bran? Also, what are the measurements if I wanted to use whole wheat flour instead of white whole wheat? Thanks!
Color, yes, you can leave out the oat bran (I’d add in a bit more flour in it’s place). I only use white whole wheat flour so I’m afraid I don’t know what your conversion to whole wheat would be. Sorry!
Greetings! These muffins look absolutely scrumptious! I love muffins too! I need to make these!!! Anyways, I am having my first linky party over at my blog and it will be going through the end of the month… I would LOVE if you linked up a yummy recipe or two of yours. Please stop by! Thank you(: -Sophie
well don’t they look good! I would have to add chocolate chips to them too, because I think that would make them much healthier LOL
yum!! i’m always looking for new healthy muffin recipes Christi. these are perfect.
These look so elicits, Christi. I love that muffins are perfect for brekkie too. Who can resist a nice muffin washed down with a refreshing cup of tea (or coffee for those that like it, eww!)
The perfect morning! 🙂