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These ultra-moist banana blueberry muffins are bursting with juicy blueberries for the perfect quick breakfast or morning treat. Use fresh blueberries and let the muffin batter rest for bakery-style muffins every time.
Craving more muffins? Lighten up the morning with our healthy banana muffins or try banana nutella muffins. Kids love these mini chocolate chip muffins with Greek yogurt.
Table of Contents
Ya know that classic blueberry muffin you instantly think of when you dream about the best blueberry muffins? The sky-high, domed top, golden brown crust, and extra soft center? Take that same image, but add the moisture and natural sweetness from bananas and you’re left with these delicious blueberry banana muffins.
They’re just as soft and tender as our loved blueberry muffins with crumb topping thanks to a few secrets (keep reading!). And if you want healthy blueberry banana muffins, just add blueberries to our healthy banana muffins (made with almond flour).
Reasons to Love this Banana Blueberry Muffin Recipe
- Bananas and blueberries are a classic flavor combination that works really well in baked goods.
- No dry muffins thanks to the addition of mashed bananas to the batter which helps keep them moist and tender.
- Enjoy this easy recipe any time of day, from breakfast to dessert, or the perfect snack (especially for kids).
Grab These Ingredients
Here are the simple ingredients for these delicious muffins. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.
- Flour: You can use all-purpose flour or whole wheat flour for added whole grains. We also tested this with 1:1 gluten-free flour.
- Sugar: A mixture of granulated sugar and brown sugar gives this extra sweetness. Try coconut sugar for a refined sugar-free option.
- Baking powder and baking soda: These leavening agents help the muffins rise and become fluffy. The baking soda reacts with the acid in the brown sugar and greek yogurt to give you the bakery-style dome muffin top.
- Eggs: Large eggs add structure and moisture to the muffins. Use room temperature eggs for best results.
- Butter or oil: Melted butter or coconut oil adds richness and moisture to the muffins.
- Overripe bananas: Mashed ripe bananas add natural sweetness, moisture, and flavor to the muffins. Each banana is a different size so I recommend measuring the mashed banana before adding it to the batter.
- Blueberries: Add fresh or frozen blueberries (more below) to the muffin batter for added flavor, moisture, and nutrition.
- Greek yogurt: The acid in this gives the muffins a tender texture and reacts with the baking soda for light and fluffy muffins. The added fat also creates a tender crumb. Sour cream makes a good substitute for yogurt in baking.
- Cinnamon, vanilla extract, and salt: to balance the sweetness and add flavor.
Fresh or Frozen Blueberries?
Both fresh and frozen blueberries can be used in muffins, depending on your preference and availability.
Fresh blueberries are a great option when they are in season and readily available. They are plump, juicy, and burst with flavor. Fresh blueberries are also firmer than frozen blueberries, which means they are less likely to bleed into the muffin batter.
Frozen blueberries are a convenient option when fresh blueberries are not in season or unavailable. They’re picked and frozen at the peak of ripeness, which means they retain their flavor and nutritional value. Bake the frozen blueberries from frozen, just blot them dry with paper towels before adding them to the dry ingredients. This, along with tossing them with the dry ingredients, helps prevent frozen blueberries from bleeding into the batter.
How to Make Banana Blueberry Muffins
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. These tasty banana blueberry muffins are really easy and these step-by-step instructions will make sure they turn out every time.
Video: watch how to make banana blueberry muffins.
Combine all of the dry ingredients, including brown sugar and granulated sugar, in one large bowl. Add the blueberries and mix to distribute so the blueberries are completely coated in flour.
Whisk together wet ingredients in a separate bowl, including the melted butter, eggs, Greek yogurt, mashed banana
Pour the wet ingredients into the dry ingredients and mix until it’s just combined, being careful not to over-mix. Some small lumps are okay.
Pro tip: Allow the muffin batter to rest for at least 30 minutes to give the batter time to react and rise. Want to make this ahead of time? you could even cover the batter and refrigerate overnight. You can bake them immediately if you’re short on time, but allowing the batter to rest results in fluffy tall muffins.
Before they’re done resting, preheat the oven to 350°F. Line a muffin pan with paper liners and spray them with cooking spray.
Evenly distribute the batter between the 12 liners (I use a large ice cream scoop to make this process easy). They should fill each muffin tin all the way full. Dot the tops with a few extra blueberries and sprinkle with raw sugar.
Bake the banana blueberry muffins for 20-23 minutes or until the edges are golden brown, the blueberries have burst, and a toothpick in the center comes out clean with a few moist crumbs.
Expert Tips
- Use high-quality ingredients: Start with fresh, high-quality ingredients. Use fresh eggs, good-quality butter, and the freshest fruits and nuts you can find.
- Measure ingredients accurately: It’s still important to measure ingredients accurately. Use the spoon and level method for the flour especially.
- Don’t over-mix the batter: Over-mixing the batter can result in tough, dense muffins. Mix the dry and wet ingredients together until just combined, leaving some lumps in the batter.
- Let the muffin batter rest: allow the leavens to do the hard work by reacting with the acid in the greek yogurt then do your best not to knock the air out when you’re filling the muffin tins.
- Bake the muffins until golden brown: Bake the muffins until they are golden brown on top and a toothpick inserted into the center comes out clean.
- Let the muffins cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from sticking to the pan.
Recipe FAQs
The secret to making moist muffins is to add enough moisture to the batter and to avoid over-mixing the ingredients.
The healthiness of a blueberry muffin depends on several factors, including the ingredients used, the size of the muffin, and the portion size.
Whether or not you use fresh or frozen blueberries comes down to a personal preference because both work well in muffins, especially this banana blueberry muffin recipe. Fresh blueberries are plump, juicy, and have a sweet, fresh flavor. They’re available most of the year but are especially ripe in the summer.
Frozen blueberries, on the other hand, are available year-round and tend to be cheaper. Frozen blueberries are that they do not release as much juice as fresh blueberries during baking, which can help prevent the muffins from becoming too moist or soggy.
Toss the blueberries in flour prior to mixing them into the muffin batter. This recipe calls for mixing the blueberries into the dry ingredients before combining the wet ingredients to achieve the same result.
It is not necessary to thaw frozen blueberries before using them in muffins. In fact, it is often recommended to use frozen blueberries directly in the muffin batter because they will hold their shape better and be less likely to bleed into the batter.
For light and fluffy muffins, let the muffin batter rest for a few minutes before baking. This resting period allows the dry ingredients to fully absorb the wet ingredients and helps to ensure a more evenly textured muffin. It also gives the baking soda and baking powder time to react with the acid in the recipe for tall and tender muffins.
Storing Tips
Fridge: Allow any leftover banana blueberry muffins to cool completely to room temperature then place them in an airtight container or resealable freezer bag. Store the muffins at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Tip: To maintain freshness, place a piece of bread or a slice of apple in the container or bag with the muffins. This will help keep the muffins moist.
Freeze them: to bake and freeze this banana blueberry muffins recipe, place the muffins in a single layer on a baking sheet lined with parchment paper or a silicone mat. Freeze the muffins for 1-2 hours or until they are firm (aka flash freeze them).
Once the muffins are firm, transfer them to an airtight container or resealable plastic bag. Label the container or bag with the date and contents. Store the muffins in the freezer for up to 3 months. To thaw the muffins, remove them from the freezer and allow them to thaw at room temperature for 1-2 hours. Serve room temperature or warm in the microwave and serve with butter.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Easy Muffin Recipes
If you’re in the mood for chocolate, our chocolate banana blender muffins are healthy and delicious. We’ve also got triple chocolate muffins for the chocolate obsessed.
Want more blueberries? Share our blueberry lactation muffins with a nursing mama, or enjoy these blueberry muffins with crumb topping.
If you have even more ripe bananas to use up, they’d be perfect for our healthy banana muffins or banana nutella muffins.
Banana Blueberry Muffins
Save this Recipe!
Ingredients
- 2 cups all-purpose flour gluten-free if needed, spooned and leveled
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup packed brown sugar or coconut sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 1/2 cups fresh blueberries plus more for topping (see note 1 for Frozen)
- 1 cup mashed ripe bananas (2-3 large bananas)
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 1/2 cup coconut oil or unsalted butter melted and cooled
- 2/3 cup full-fat greek yogurt room temperature (dairy-free if needed)
Instructions
- Combine all of the dry ingredients, including brown sugar and granulated sugar, in one large bowl. Add the blueberries and mix to distribute so the blueberries are completely coated in flour.
- Whisk together the mashed banana, eggs, vanilla, melted butter, and greek yogurt in a separate bowl until combined and no yellow streaks from the eggs remain.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or rubber spatula until it's just combined, being careful not to over-mix. Some small lumps are okay.
- Allow the muffin batter to rest for at least 30 minutes to give the batter time to react and rise. See note 2 for refrigerating the batter overnight. You can bake them immediately if you’re short on time, but allowing the batter to rest results in fluffy tall muffins.
- Before they’re done resting, preheat the oven to 350°F. Line a muffin pan with paper liners and spray them with cooking spray.
- Evenly distribute the batter between the 12 liners using a large ice cream scoop or spoon, being careful not to knock the air out of the batter as you scoop. They should fill each muffin tin all the way full. Dot the tops with a few extra blueberries and sprinkle with raw sugar.
- Bake the banana blueberry muffins for 20-23 minutes or until the edges are golden brown, the blueberries have burst, and a toothpick in the center comes out clean with a few moist crumbs.
Notes
Video
Equipment
- Muffin Tin
- Paper Muffin Liners
- Mixing bowls
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m wondering what will be the temp and time change if these were made as jumbo muffins.
Hey Rose! I haven’t tested these but the temp should be the same. Depends on what you mean by jumbo, but I’d try adding 5-10 minutes more and then just go based on if a toothpick comes out of the muffin with a few moist crumbs. Thanks!
I filled the cups all the way full as instructed and I came back into the kitchen smelling something burning, only to find the batter had completely run up and over the edge of the cupcake tin onto the bottom of my oven. I’m sure they’ll still taste great, though! LOL!
My WHOLE family loved these and they usually hate anything gluten free! I made these with my 3 year old and had so much fun. The cinnamon in the batter with the banana is a game changer!! And the blueberries make it so moist! Will definitely make these again!!