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    You are here: Home / Muffins + Baked Goods / Banana Blueberry Muffins

    Banana Blueberry Muffins

    Last Updated March 30, 2022. Published February 3, 2021 By Lorie 16 Comments

    This post may contain affiliate links.

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    Blueberries in bowl with batter and banana blueberry muffins stacked.

    These easy Banana Blueberry Muffins are a combo of your two favorites: blueberry muffins and banana bread. 10 minutes to prep and a perfect way to use up ripe bananas. Bursting with fresh berries and so delicious!

    Stacked Blueberry banana muffins with blueberries on counter.

    What do you get when banana bread and a blueberry muffin hang out together? These ridiculously delicious Banana Blueberry Muffins, that's what!

    Why You Will Love These Blueberry Banana Muffins:

    • fluffy and moist: the banana in these muffins add extra moisture along with melted butter for richer flavor.
    • packed with all the fresh berries: who doesn't love a muffins bursting with fresh blueberries? Use frozen or fresh, both are great options.
    • take no time to whip up: prep these muffins in about 10 minutes. Simple process, and baked in about 20 minutes so you are all set from start to finish in about 30 minutes.
    • have a delicious and crunchy sugary muffin top that dreams are made of! Sugar topped muffins are always the best!

    I used my White Chocolate Almond Banana Bread recipe to adapt and make these muffins since I already love that recipe it was the right way to go!

    Muffin Ingredients:

    • blueberries: use fresh or frozen, either work well. Just note that frozen blueberries can stain the batter purple. I typically don't thaw them when adding them for that reason. The thawed berries bleed much more.
    • bananas: very ripe and brown. You want these to be soft and easily mashed.
    • butter: I use unsalted butter. If you only have salted, just skip the sea salt or only ad a dash.
    • egg: large, room temperature for best results
    • flour: I use all purpose flour, stirred to aerate before measuring and then scooped into the measuring cup with a spoon and leveled with a knife. Please don't scoop the measuring cup directly into the flour as you can end up with way too much flour in your blueberry muffins. A 1:1 gluten free flour will work well in this recipe for gluten free. If you prefer using almond flour, try these almond flour banana muffins instead.
    • brown sugar: I prefer light brown sugar but dark will work
    • leavening agents: baking powder and baking soda--make sure that both are fresh to get all the rise out of these blueberry banana muffins.
    • vanilla: I prefer extract over imitation vanilla for richer flavor but have still used imitation in this recipe with great results
    • salt: I opt for sea salt, but whatever you have will do!
    Flour, butter, brown sugar and other ingredients on counter labeled.

    How to make these banana blueberry muffins:

    • Mash up the banana in a medium bowl. Add the egg and whisk together to combine. (step 1)
    • Add in the brown sugar, vanilla and melted butter and whisk to combine until smooth. Little lumps of banana are okay though! (steps 2-3)
    Egg and banana with oil and brown sugar in mixing bowl.
    • In a small separate bowl, whisk the flour, salt, baking powder and baking soda together. (If you want to add cinnamon to these banana blueberry muffins, add that here as well.) Add the flour mixture to the banana mixture and stir just until combined and no more flour streaks are visible. Do not over stir. (step 4)
    • Fold in the blueberries. (steps 5-6)
    Flour mixed into batter with blueberries added.
    • Scoop or spoon the banana blueberry muffin batter into a lined muffin pan that has been lightly spritzed with oil--I always do this just in case even though these muffins rise well and I never have had issues. It's a habit I guess. I also like to use a cookie scoop for easy filling for the muffins. Sprinkle coarse sugar on top if desired for the pretty crunchy top! (step 7)
    • Bake for about 18-22 minutes or until a toothpick comes up clean, or almost perfectly clean if you like your muffins just barely fully cooked like me!
    Blueberry banana Muffin batter in muffin pan and then baked.

    Recipe Notes and Tips:

    • I don't add cinnamon to these Banana Blueberry Muffins typically, but if you would like to, 2 teaspoons is a great amount. Add the cinnamon in when whisking together the dry ingredients.
    • These muffins will keep fresh for about a week in the refrigerator and about 4-5 days at room temperature in a sealed container. You can freeze them as well and they will keep for about 2 months in the freezer.
    • Fresh baking soda and baking powder is a MUST in baked goods. You will not have the same rise to your muffins if they are expired or old.
    • When measuring your flour, stir it up a bit to aerate it. Then spoon the flour into the measuring cup and level it with a knife. If you dip the measuring cup straight into the flour, you could be adding a lot more flour than you want!
    Banana blueberry muffins with blueberries on counter.

    Other muffin recipes you will love:

    • White Chocolate Raspberry Muffins
    • Almond Flour Banana Chip Muffins
    • Coconut Banana Chip Muffins
    • Strawberry Crumble Muffins
    • Chocolate Spinach Muffins
    • Pumpkin Carrot Muffins
    • Flourless Banana Blender Mini-Muffins

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    Banana blueberry muffin on counter with blueberries.

    Banana Blueberry Muffins

    These super simple Banana Blueberry Muffins are a combo of your two favorites: blueberry muffins and banana bread. 10 minutes to prep and a perfect way to use up ripe bananas. Bursting with fresh berries and so delicious!
    4.94 from 15 votes
    Print Pin Rate
    Course: Breakfast, Muffins
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 muffins
    Calories: 170kcal
    Author: Lorie Yarro

    Ingredients 

    • 3 very ripe bananas approx. 1 cup
    • 1 large egg
    • 5 T butter melted and then cooled
    • 1 teaspoon vanilla extract
    • ⅓ c brown sugar
    • 1 ½ c flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon sea salt
    • 1 c blueberries
    • 2-3 T coarse sugar for topping optional

    Instructions

    • Preheat oven to 350°F.
    • Mash bananas well in a medium bowl. Add the egg and whisk to combine. Add the brown sugar, vanilla and melted butter and whisk to combine.
    • In a small separate bowl, add flour, salt, baking powder and baking soda and whisk well. Add the dry ingredients into the banana mixture and stir just until fully combined and no flour streaks are left. Fold in the blueberries.
    • Line a muffin pan with muffin liner and lightly spray the top of the muffin tin with oil (I spray the liners lightly too if they are cheap or don't say non-stick. Scoop the batter evenly into the muffin cups. Sprinkle a generous amount of coarse sugar on top of each if desired. (The more the better, promise)
    • Bake for about 18-22 minutes or until a toothpick comes out clean. Allow to cool before serving.

    Notes

    • I don't add cinnamon to these Banana Blueberry Muffins typically, but if you would like to, 2 teaspoons is a great amount. Add the cinnamon in when whisking together the dry ingredients.
    • These muffins will keep fresh for about a week in the refrigerator and about 4-5 days at room temperature in a sealed container. You can freeze them as well and they will keep for about 2 months.
    • Fresh baking soda and baking powder is a MUST in baked goods. You will not have the same rise to your muffins if they are expired or old.
    • When measuring your flour, stir it up a bit to aerate it. Then spoon the flour into the measuring cup and level it with a knife. If you dip the measuring cup straight into the flour, you could be adding a lot more flour than you want!

    Nutrition

    Calories: 170kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 189mg | Potassium: 164mg | Fiber: 1g | Sugar: 13g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
    Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!

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    Reader Interactions

    Comments

    1. Val says

      October 23, 2022 at 11:01 am

      5 stars
      I'm told by my Dr that I have high cholesterol, so I used 1 cup wholemeal & the ½ cup all purpose flour & they turned out perfectly. I made 6 large muffins, ate one (still warm) & then took a photo to share. They were that nice I couldn't resist another.

      Reply
      • Lorie says

        October 26, 2022 at 11:06 am

        So happy to hear these were a hit, Val! Love the addition of the wholemeal as well.

        Reply
    2. Martha says

      August 01, 2022 at 7:05 pm

      5 stars
      Fantastic!!!

      Reply
      • Lorie says

        August 02, 2022 at 8:48 pm

        Yay Martha!!!!!

        Reply
    3. Elizabeth says

      July 04, 2022 at 1:10 pm

      I’m on a sodium restricted diet. There’s already a lot of sodium in the baking powder & baking soda. Is it possible for me to leave out the additional salt in the recipe?

      Reply
      • Lorie says

        July 04, 2022 at 4:24 pm

        You can omit it for dietary needs for sure!! Hope you enjoy!

        Reply
    4. Michelle says

      May 21, 2022 at 9:18 am

      5 stars
      These were easy and turned out perfect! I will definitely be making them again!!

      Reply
      • Lorie says

        May 21, 2022 at 11:28 am

        Yay!!! These are our favorite--so happy to hear you love them as well, Michelle!

        Reply
    5. KirstenNB says

      April 23, 2022 at 10:29 am

      4 stars
      Yummy, quick and easy!

      Reply
      • Lorie says

        April 26, 2022 at 10:43 am

        Happy to hear it, Kristen!

        Reply
    6. Cathy Catero says

      April 13, 2022 at 3:18 pm

      Muffins. Batter was really thick. I added 1/3 cup milk and 1/3 cup sour cream. Muffins are light and tender..not sweet.

      Reply
      • Lorie says

        April 19, 2022 at 2:11 pm

        Thanks for the feedback Cathy! Hope you enjoyed them!

        Reply
    7. Colette says

      February 04, 2022 at 4:35 pm

      5 stars
      I was looking for an easy recipe to use up my over ripe bananas & this was perfect. I added in the cinnamon for a little extra flavor. The muffins are moist and delicious 😋 Thanks for the recipe and the tip about spraying the liners. First time ever, that the paper didn't stick to the muffin.

      Reply
      • Lorie says

        February 06, 2022 at 9:22 am

        Yay!!! These are my favorite muffins ever so I am so glad you loved them as well!!!

        Reply
    8. Beth says

      May 20, 2021 at 7:32 am

      5 stars
      Since i was searching for the best banana muffin recipe and found this recipe on google, i gave it a try and so happy with the result. It taste good and not too sweet.

      Reply
      • Lorie says

        May 20, 2021 at 10:36 pm

        So happy to hear this! These are a favorite here at our house!

        Reply

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    Hello! I’m Lorie, welcome to lemons + zest! If you love to eat, and you love delicious, simple recipes, then you are in the right place. When it comes to cooking these days, I firmly believe that if it takes too long, or too much work to make, then it’s not for me. Read More…

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