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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!
What do you get when banana bread and a blueberry muffin hang out together? These ridiculously delicious Banana Blueberry Muffins, that's what!
Why these are the best:
- fluffy and moist
- packed with all the fresh berries
- take no time to whip up
- have a delicious and crunchy sugary muffin top that dreams are made of!
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.
- butter: I use unsalted butter. If you only have salted, just skip the sea salt or only ad a dash.
How to make the best 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)
- 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)
- 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!
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.
- 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!
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 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!
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Servings: 12 muffins
Calories: 170kcal
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
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Beth says
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.
Lorie says
So happy to hear this! These are a favorite here at our house!