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two golden brown blueberry banana muffins with fresh blueberries
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5 from 2 votes

Banana Blueberry Muffins

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.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free
Keyword: blueberry, ripe bananas
Servings: 12 muffins

Equipment

  • Muffin Tin
  • Paper Muffin Liners
  • Mixing bowls

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.

Video

Notes

Note 1. Frozen blueberries. You can use fresh or frozen blueberries for this recipe. Mix frozen blueberries directly into the batter after patting them with a paper towel. Mixing the frozen blueberries with the dry ingredients first will help prevent them from bleeding into the batter.
Note 2. Refrigerate the batter. You can make the muffin batter the night before and bake them in the morning. Cover the batter with plastic wrap and let it rise in the fridge. Distribute the batter and bake right away when you're ready.
Gluten-free: use 1:1 gluten-free flour (we like Bob's Red Mill) in place of all-purpose flour.
Dairy-free: use melted coconut oil or vegan butter and dairy-free greek yogurt.

Nutrition

Serving: 1muffin | Calories: 263kcal | Carbohydrates: 41.3g | Protein: 5g | Fat: 10.9g | Cholesterol: 41.3mg | Sodium: 179.4mg | Fiber: 1.7g | Sugar: 21.2g | Vitamin A: 14.8IU | Vitamin C: 3.4mg