These easy Banana Blueberry Muffins combine two favorites: blueberry muffins and banana bread. Ready in about 30 minutes with just 10 minutes of hands-on prep, they’re a perfect way to use ripe bananas. Bursting with berries and full of flavor.
Think banana bread met blueberry muffins — the result is these moist, tender Banana Blueberry Muffins. They’re simple, reliable, and a crowd-pleaser.
They’re ideal when you have very ripe bananas on hand. Grab a cup of coffee and enjoy one warm from the oven.
Why You Will Love These Banana Blueberry Muffins:
- Fluffy and moist: Ripe bananas add natural sweetness and moisture; a bit of melted butter gives a richer flavor and tender crumb with a lightly sugary crunch on top.
- Berry-packed: These muffins are full of juicy blueberries. Use fresh or frozen — both work well (see notes about frozen berries below).
- Quick to make: Prep in about 10 minutes, bake around 20 minutes — perfect for a fast breakfast or snack.
- Delicious crunchy top: A sprinkle of coarse sugar before baking gives a lovely, crunchy muffin top if you like that extra texture.
Muffin Ingredients:
- Blueberries: Fresh or frozen. If using frozen, don’t thaw to avoid bleeding into the batter.
- Bananas: Very ripe, spotted bananas mash easily and bring the best flavor.
- Butter: Unsalted is preferred; if using salted butter, reduce added salt.
- Egg: One large, at room temperature for best results.
- Flour: All-purpose flour measured correctly (stir to aerate, spoon into cup, level with a knife). A 1:1 gluten-free flour can be substituted.
- Brown sugar: Light brown sugar adds depth; dark brown works too. No white sugar is necessary unless you want a sweeter muffin.
- Leavening: Baking powder and baking soda — make sure they’re fresh for proper rise.
- Vanilla: Pure vanilla extract gives the best flavor, but imitation works if that’s what you have.
- Salt: A pinch of sea salt or regular table salt to balance flavors.
Step-By-Step Instructions:
- Mash the bananas in a medium bowl. Add the egg and whisk until combined.
- Add brown sugar, vanilla, and melted butter and whisk until mostly smooth; small banana pieces are fine.
- In a separate bowl, whisk together flour, salt, baking powder and baking soda. If you like, add cinnamon here (about 2 tsp). Fold the dry ingredients into the wet mixture and stir just until no flour streaks remain — avoid overmixing.
- Fold in the blueberries gently so they don’t burst too much.
- Scoop the batter into a lined muffin tin (a cookie scoop makes this easy). Sprinkle coarse sugar on top if you want a crunchy finish.
- Bake at 350°F (175°C) for 18–22 minutes or until a toothpick inserted comes out clean. Cool slightly before serving.
Recipe Tips
- Cinnamon: I usually skip it, but 2 teaspoons added to the dry ingredients works nicely if you prefer a spiced note.
- Muffin liners: Use good-quality parchment liners that are nonstick to avoid tearing or sticking.
- Don’t overdo the berries: Too many blueberries can make the muffins soggy. Don’t exceed an extra 1/3 cup beyond the recipe amount.
- Fresh leavening: Make sure baking powder and baking soda are fresh to get a proper rise.
- Measure flour correctly: Stir to aerate flour, spoon into the measuring cup, and level with a knife to avoid dry muffins.
Storage:
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze muffins for up to 3 months; wrap individually and place in an airtight container or freezer bag for best results.
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
Banana Blueberry Muffins
Simple Banana Blueberry Muffins that are moist, fruity, and quick to make — perfect for breakfast or a snack.
Ingredients
- 3 very ripe small bananas, mashed (approx. 1 cup)
- 1 large egg
- 5 T butter, melted and 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 salt
- 1 c blueberries
- 2-3 T coarse sugar for topping (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Mash bananas in a medium bowl. Add the egg and whisk to combine. Mix in the brown sugar, vanilla, and melted butter.
- Whisk together flour, salt, baking powder, and baking soda in a separate bowl. Add to the banana mixture and stir until combined; fold in the blueberries.
- Line a muffin pan with liners and scoop the batter evenly into the cups. Sprinkle coarse sugar on top if desired.
- Bake 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool before serving.
Notes
- If adding cinnamon, 2 teaspoons mixed into the dry ingredients is a good amount.
- These muffins keep about 3–4 days at room temperature in a sealed container and up to a week refrigerated. Freeze for longer storage.
- Always use fresh baking soda and baking powder for best rise.
- Measure flour by stirring to aerate, spooning into the cup, and leveling with a knife to avoid adding too much.
Nutrition
Calories: 170 kcal, Carbs: 29 g, Protein: 3 g, Fat: 5 g
Nutrition information is an approximation.