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!
My fruit salad goes perfectly with these muffins any day of the week!
If you have some ripe bananas on the counter but aren't in the mood for banana bread, you have to try these homemade banana and blueberry muffins! They're easy to make and perfect for a quick breakfast or snack on busy days.
The combination of fruits creates a delicious sweet flavor. However, the bananas also add texture and moisture to the batter. No more dry muffins! Ready to eat with minimal prep time and a total time of just 30 minutes, this banana berry muffin recipe is the perfect addition to your weekly meal prep and is fun to make.
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, too!
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Ingredients to Gather
You only need a few simple ingredients for this easy recipe!
- All purpose flour. A combination of white whole wheat flour or regular 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.
- Blueberries. Fresh or frozen blueberries will work.
See printable recipe card for full recipe information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Preheat the oven to 425 degrees. Add the spotty bananas to a large bowl, and mash until smooth.
Step 2: Add the melted butter, sugar, and brown sugar to the bowl with the mashed bananas.
Step 3: Add the dry ingredients to the wet ingredients. Mix until just combined.
Step 4: Fold the blueberries into the batter.
Step 5: There will be a few lumps left in the batter. That's ok! Do not overmix.
Step 6: Scoop the batter into muffin cups, and set the baking time to 10 minutes. Sprinkle the muffin tops with a little sugar. Then, lower the heat to 375 degrees, and bake for another 12 minutes. Let the muffins cool on a wire rack and serve.
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 berries or a different type of berry entirely! If you don't have fresh blueberries, frozen blueberries would be perfect. Just like mulberry muffins, you can add any type of berries to this recipe.
- Add a streusel topping like I use in this apple sourdough muffins and cinnamon streusel banana bread! Mix brown sugar, butter, and a little bit of cinnamon in a small bowl, and sprinkle the mixture on top of the muffins before baking them.
Storage Tips
Once the muffins have cooled to room temperature, place them in an airtight container and keep them on the counter at room temperature for up to 4 days. Do not place them in the refrigerator, they will go stale very quickly.
This blueberry muffin recipe is 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 to thaw. Or, heat one muffin at a time in the toaster oven or microwave.
Frequently Asked Questions
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! Simply prepare the muffin batter as usual, and transfer it to a greased loaf pan. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
If you're concerned about your berries sinking, gently toss them in flour before adding them to the batter.
Using the proper ratio of fat is key to creating moist, fluffy baked goods like muffins. Also, make sure not to overmix the batter. Stir just until the ingredients are well incorporated. Continuing to mix will overwork the gluten, creating dense muffins!
More Easy Muffin Recipes
Did you make this recipe and love it?
If you did, don't forget to leave a 5-star review and comment below! Show me your creation on Instagram or Facebook. Just mention @Lynn'sWayofLife or use this hashtag #lynnswayoflife.
📖 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.
GL says
These were very tasty and easy to make !
GL says
We really enjoyed these banana blueberry muffins. I frosted them with cream cheese frosting, delicious!
CAE says
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 says
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 says
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/