These Banana Blueberry Muffins are a delicious and easy treat that combines the natural sweetness of ripe bananas and juicy blueberries. Make a big batch on the weekends and enjoy them throughout the week!
If you have some bananas on the counter that need to be used but you aren't in the mood for banana bread, you have to try these homemade banana blueberry muffins! They are easy to make and perfect for a quick snack or breakfast!
When it's blueberry season, be sure to check out all my other blueberry recipes such as blueberry bagels, blueberry muffins with pancake mix, blueberry Bisquick coffee cake, and Blueberry French toast casserole!
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Why You'll Love This Recipe
- They are easy to make! On busy mornings when you need a quick breakfast, you don't want to be struggling with with lots of ingredients to get your family fed. This easy recipe is one the whole family will love!
- They are great for leftover bananas! If you have some brown and spotty bananas on your counter and some fresh blueberries that look like they are about to go bad, bake them into a delicious muffin!
- They are moist! No more dry muffins! These delicious banana blueberry muffins are so moist and so delicious!
Ingredients You'll Need
You only need a few simple ingredients for this easy recipe!
- All purpose flour. A combination of whole wheat flour and all purpose flour would be great too if you want to increase your intake of whole grains.
- Melted butter. Vegetable oil, olive oil, or coconut oil would be great options too.
- Leavening agents. You will need both baking soda and baking powder.
- Sugar. Both brown sugar and white sugar. Replace the sugar with maple syrup for healthy banana blueberry muffins.
- Egg. Just one. Feel free to use a flax egg and replace the fat with coconut oil for a vegan option.
- Flavoring. We are using cinnamon but a splash of vanilla extract would be a great option too!
- Overripe bananas. They should be brown and spotty.
See printable recipe card for full information on ingredients and quantities.
Step-by-Step Instructions
Lynn's Tip! By baking the muffins at 425 degrees for 10 minutes and then lowering the heat, you will get a nice rise on the muffins.
Variations
- Change the muffin pan! These make big, delicious muffins, but if you prefer mini muffins, feel free to use a mini muffin tin.
- Use frozen blueberries! If you don't have fresh blueberries, frozen blueberries would be perfect.
- Add a streusel topping! Mix brown sugar, butter, and a little bit on cinnamon in a small bowl and sprinkle the mixture on top of the muffins before baking them. A streusel topping like on this apple sourdough muffins or cinnamon streusel banana bread would both be delicious!
- Use a hand mixer! To make your life a little easier, feel free to use an electric mixer to mix the batter and mash the bananas.
Storage Tips
Once the muffins have cooled to room temperature, place them in an airtight container and keep them on the counter. Do not place them in the refrigerator, they will go stale very quickly.
These muffins are perfect for freezing too! Place the cooled muffins in a gallon sized Ziploc bag and freeze them for up to 3 months. To defrost the muffins, place them on the counter until the are defrosted are heat one at a time in the toaster oven.
Recipe FAQs
Yes! Use a gluten-free flour that is a one to one equal to all purpose flour. You could also use a combination of almond flour and gluten-free flour.
Yes! If you would like to make this into a loaf instead of muffins, simply grease a loaf pan and add the batter to the loaf pan. Bake for 30-40 minutes or until a toothpick is inserted and comes out clean.
Sure! You can use strawberries, raspberries, or a combination of your favorite berries. These have just a slight banana flavor, but the berries are really the star of the show!
More Easy Muffin Recipes
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📖 Recipe
The Best Banana Blueberry Muffins
Ingredients
- 1 ½ cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- 2 Bananas Brown and Spotty
- ½ cup Butter Melted
- ¼ cup Sugar plus more for sprinkling
- ½ cup Brown Sugar
- 1 Egg
- 1 cup Blueberries Fresh or Frozen
Instructions
- Preheat the oven to 425 degrees. Place muffin cups in a muffin tin. Set that aside.
- In a small bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt. Set that aside.
- In a large bowl, mash the bananas until pureed.
- Add the melted butter, sugar, egg, and brown sugar to the mashed bananas. Mix well.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
- Fold in the blueberries to the batter.
- With an ice cream scoop or a measuring cup, add the batter to the prepared muffin tin. Sprinkle the top of the muffins with ½ teaspoon of sugar, or more if you would like.
- Bake for 10 minutes at 425 degrees and then lower the temperature to 375 degrees and bake for 10-12 more minutes. The muffins are done when a toothpick is inserted into the muffin and comes out clean.
CAE
These muffins were very tasty. I am saving the recipe! I did add about 1/3 cup of chopped walnuts to the batter.
I make muffins often, but I don’t remember ever baking at the higher temperature and then reducing the temperature half way through. I think it gave the muffins a nice crust on outside and helped to seal in the moisture inside.
An egg is listed in the ingredients, but I didn’t see it mentioned in the directions. I added it to the wet ingredients.
Thanks for a superior muffin for me to serve my guests.
Rose
Hello could self rising flour be used for this recipe I have plenty of it and not to sure on what to use it.
Lynn Polito
I have lots of self rising flour recipes! You can make these muffins and instead of chocolate chis, add blueberries. It might work better! https://lynnswayoflife.com/banana-muffins-with-self-rising-flour/