Banana Blueberry Muffins

Name: Banana Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 very ripe bananas (approx. 1 cup); 1 large egg; 5 T butter (melted and then cooled); 1 tsp vanilla extract; ⅓ c brown sugar; 1 ½ c flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp sea salt; 1 c blueberries; 2-3 T coarse sugar for topping (optional)

Last Updated February 15, 2021. Published February 3, 2021 By Lorie Leave a Comment

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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!

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!

These muffins cover all the muffin necessities:

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!

What you will need:

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.

Flour, butter, brown sugar and other ingredients on counter labeled.

How to make these:

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.

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!