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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 and easy Banana Blueberry Muffins, that’s what!
Super ripe bananas on hand are a really good reason to make this easy recipe or maybe some coconut banana muffins, pumpkin chip banana bread, or some almond flour banana chip muffins!
Grab a cup of coffee and one of these muffins and enjoy!
Why You Will Love These Banana Blueberry Muffins:
- fluffy and moist: the banana in these muffins add extra moisture along with melted butter for richer flavor as well as natural sweetness. Tender muffin tops with a sugary crunch–these are always a family favorite recipe!
- packed with all the fresh berries: who doesn’t love a muffins bursting with fresh juicy blueberries? Use frozen or fresh, both are great options for this banana blueberry muffin recipe.
- take no time to whip up: prep these delicious banana blueberry 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 and make for a great recipe if you ask me!
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 blueberries 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 when making these healthy blueberry banana muffins.
- bananas: very overripe bananas with brown spots are ideal. 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. I don’t add any white sugar to these muffins as the sweet banana flavor along with brown sugar adds enough to my preference. You could add some regular sugar if desired for a sweeter muffin.
- 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!
Step-By-Step Instructions:
- Mash up the banana in a medium bowl. Add the egg to the mashed bananas and whisk together to combine.
- Add in the brown sugar, vanilla and melted butter and whisk to combine until smooth. Little lumps of banana are okay though!
- 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 wet ingredients and stir just until combined and no more flour streaks are visible. Do not over stir.
- Fold in the blueberries.
- Scoop or spoon the banana blueberry muffin batter into a lined muffin tin. I like to use a cookie scoop for easy filling for the muffins. Sprinkle coarse sugar on top if desired for the pretty crunchy top!
- 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!
Recipe 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.
- Use high quality parchment paper liners for your muffin tins for best results. Some muffin liners just don’t seem to be very nonstick and create a big mess. I like the Paper Chef brand a lot and easily find them at my local grocery!
- When testing this recipe, I played around with blueberry amounts. Turns out, there is such thing as too many berries. If you want to add some extra, try not to go beyond 1/3 extra cup. Too many berries can make the muffins a bit soggy inside with very little “cakey” parts.
- 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.
- To avoid dry muffins, 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!
Storage:
You can store these muffins at room temperature in an airtight container for about 3 days. They will last about 5 days in the refrigerator.
You can also freeze leftover muffins for up to 3 months. For best results, cover them twice–once with foil or plastic wrap and then again in airtight container or just add another layer of wrap!
Other Easy Muffin Recipes:
- 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!
Ingredients
- 3 very ripe small bananas, mashed, approx. 1 cup
- 1 large egg
- 5 T butter, melted and then cooled
- 1 tsp vanilla extract
- â…“ 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
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 liners. 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.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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These taste like an old Banana Berry muffin that I made years ago with my kids…but it’s even better!
I did add approximately 1/4 tsp. of cinnamon, but that’s just my taste preference. This recipe is a keeper.
Love love love this Lisa! Thanks so much for sharing!
These are absolutely delicious and super moist! This recipe is a keeper!
Love it! These are one of our favorites too!
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.
So happy to hear these were a hit, Val! Love the addition of the wholemeal as well.
Fantastic!!!
Yay Martha!!!!!
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?
You can omit it for dietary needs for sure!! Hope you enjoy!
These were easy and turned out perfect! I will definitely be making them again!!
Yay!!! These are our favorite–so happy to hear you love them as well, Michelle!
Yummy, quick and easy!
Happy to hear it, Kristen!
Muffins. Batter was really thick. I added 1/3 cup milk and 1/3 cup sour cream. Muffins are light and tender..not sweet.
Thanks for the feedback Cathy! Hope you enjoyed them!
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.
Yay!!! These are my favorite muffins ever so I am so glad you loved them as well!!!
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.
So happy to hear this! These are a favorite here at our house!