Banana Blueberry Muffins

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 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!

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)

• 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!

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!

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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