Banana blueberry muffins are the perfect combination of soft, moist bananas and juicy, tangy blueberries all wrapped into a sweet, bakery-style treat. Whether you want a quick breakfast, an easy snack, or something special for brunch, these muffins hit all the right notes. Plus, they’re easy to make at home with basic pantry ingredients.
In this article, you’ll learn everything about banana blueberry muffins—from ingredients and step-by-step instructions to expert tips, variations, and how to store them.
Why You Will Love This Recipe
Moist and Tender Texture – Ripe bananas add natural sweetness and moisture, making every bite soft and satisfying.
Burst of Blueberry Flavor – Fresh or frozen blueberries give a pop of tartness that balances the sweetness perfectly.
Freezer-Friendly – Make a batch in advance and freeze for busy mornings.
Simple Ingredients – Uses pantry staples that are likely already in your kitchen.
Versatile – Easy to customize with nuts, spices, or different fruits.
Ingredients List
To make delicious banana blueberry muffins, you’ll need the following:
Dry Ingredients:
1½ cups (190g) all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon (optional, but adds warmth)
Wet Ingredients:
2–3 ripe bananas, mashed (about 1 cup)
½ cup (100g) granulated sugar
¼ cup (50g) brown sugar
â…“ cup (80ml) vegetable oil or melted butter
2 large eggs
1 teaspoon vanilla extract
½ cup (120ml) buttermilk or milk with 1 tsp vinegar
Add-Ins:
1 cup fresh or frozen blueberries
1 tablespoon flour (to coat the blueberries)
Timing & Servings
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 35 minutes
Servings: Makes 12 standard muffins
Instructions for Banana Blueberry Muffins
Follow these simple steps to make fluffy and moist banana blueberry muffins.
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin pan with liners or grease it lightly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Set aside.
Step 3: Mash the Bananas
In a large mixing bowl, mash the bananas with a fork or potato masher until smooth.
Step 4: Add Wet Ingredients
Add granulated sugar, brown sugar, oil (or butter), eggs, and vanilla extract.
Whisk until well combined.
Stir in the buttermilk until smooth.
Step 5: Combine Wet and Dry
Add the dry ingredients to the wet mixture.
Stir gently just until combined—do not overmix.
Step 6: Fold in Blueberries
Toss the blueberries in a tablespoon of flour to prevent sinking.
Gently fold them into the batter.
Step 7: Fill the Muffin Pan
Divide the batter evenly between the muffin cups, filling about ¾ full.
Step 8: Bake
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack.
Tips for the Best Muffins
Use Very Ripe Bananas
The riper the banana, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots.
Don’t Overmix
Overmixing can make muffins dense. Mix until the dry ingredients are just incorporated.
Coat the Blueberries
Tossing blueberries in flour keeps them evenly distributed and prevents them from sinking.
Use a Cookie Scoop
This helps you portion the batter evenly into muffin cups.
Variations to Try
With Nuts
Add ½ cup chopped walnuts or pecans for crunch and added flavor.
Chocolate Chip Version
Fold in ½ cup mini chocolate chips along with the blueberries for a sweet twist.
Gluten-Free
Use a 1:1 gluten-free flour blend to make them gluten-free.
Vegan Option
Substitute eggs with flax eggs and use plant-based milk and oil.
Storing and Freezing
Storing
Keep muffins in an airtight container at room temperature for up to 3 days.
For longer freshness, refrigerate for up to 5 days.
Freezing
Freeze individually wrapped muffins in a freezer-safe bag for up to 3 months.
Reheat in the microwave for 20–30 seconds or let thaw at room temperature.
Serving Suggestions
Breakfast on the Go – Pair with coffee or tea.
Brunch Tray – Serve with yogurt, eggs, and fruit.
Afternoon Snack – A healthy sweet treat with a smoothie.
Dessert – Warm with a little butter or whipped cream.
Nutritional Information (Approximate Per Muffin)
Calories: 190
Carbohydrates: 28g
Protein: 3g
Fat: 8g
Fiber: 2g
Sugar: 12g
Note: These values may vary depending on the specific ingredients used.
Make-Ahead Instructions
Planning ahead? You can mix the dry ingredients in one bowl and wet ingredients (without blueberries) in another. Combine and fold in blueberries just before baking.
Alternatively, bake the muffins and freeze them individually wrapped to have ready-to-go breakfasts anytime.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them—use directly from the freezer and coat them in flour before adding to the batter.
Can I make mini muffins?
Absolutely! Reduce baking time to 10–12 minutes and use a mini muffin pan. Keep an eye on them as they cook faster.
How do I keep muffins moist?
Use ripe bananas, don’t overmix, and store in an airtight container to retain moisture.
Can I use whole wheat flour?
Yes, you can substitute half or all of the flour with whole wheat flour, though the muffins may be slightly denser.
When to Make These Muffins
Back-to-School Season – Great for lunchboxes.
Holiday Brunches – A lighter option among heavy sweets.
Weekend Baking – Quick enough for lazy Sunday mornings.
Meal Prep – Bake once, enjoy all week.
Conclusion
Banana blueberry muffins are a wholesome, satisfying treat that comes together with minimal effort. Packed with banana flavor and blueberry goodness, they’re ideal for families, parties, or just your own morning routine. Once you try this easy muffin recipe, it might just become your go-to baked good.