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Moist and delicious with juicy berry tidbits in each bite, these banana blueberry muffins are one of my favorite summer breakfast recipes. One bite, and you’ll know exactly why.
Blueberry Banana Muffins
Do you love muffins with fruit pieces in every bite? Then you need these banana blueberry muffins in your life! It has all the deliciousness of my epic blueberry bread with the convenience of single servings.
It’s an easy recipe that comes together in a bowl and it’s better than any one from the box. You make the batter in 5 minutes, bake, and boom! An amazing homemade treat is ready to enjoy!
When I need high-protein muffins, I make my blueberry cottage cheese muffin recipe. Otherwise, this recipe is a keeper for indulging myself and the kids after school or on weekends.
Ingredients
You’ll find the measurements in the printable recipe card below, but before that, let me walk you through the ingredients that make these banana blueberry muffins absolutely delicious!
- Ripe bananas: add natural sweetness. The riper the bananas, the sweeter and moister the muffins will be!
- Egg: to bind the ingredients.
- Sugar: since we are using bananas, you’ll need less sugar to make the muffins.
- Butter: you’ll add it melted.
- Flour: gives structure to the batter.
- Baking soda: raise the batter.
- Baking powder: works with the baking soda to make these muffins tall and airy.
- Salt: a little is enough to enhance all the flavors.
- Blueberries: fresh or frozen!
Are These Muffins Healthy?
These muffins are not the healthiest possible, as we do use real sugar to sweetened them, but they are great for indulging your family when you crave a homemade treat that aligns with your goals and is much better than the box mix. We are using real ingredients, none of the fake, weird, unpronounceable stuff. It’s all about finding the balance that works with your family’s health goals.
Bonus: These muffins include real fresh fruit! Bananas and blueberries add vitamins, minerals, fiber, and antioxidants, which is always a terrific addition to a treat. And since bananas add natural sweetness, this recipe uses less refined sugar! If you prefer a low-carb version or need a dairy-free recipe, try these blueberry coconut flour muffins.
How to Make Banana Blueberry Muffins
This recipe for banana blueberry muffins is super simple since all you have to do is mix ingredients in a bowl, bake, and wait a little for them to cool down (the biggest challenge!). Check out the steps and tips:
- Prep
While the oven preheats, grease or line a muffin pan. Then, mash the bananas until they have a puree-like texture. - Combine
Place the mashed bananas in a bowl and add the egg. Whisk, add sugar and butter, and mix again to combine. In another bowl, combine flour, baking soda, baking powder, and salt. I like to use different bowls so all the muffins rise evenly. - Add the blueberries
Add the dry mixture to the wet mixture. Once it’s well combined, add the blueberries, folding gently. - Fill the muffin pan
Now that your batter is ready, it’s time to fill the muffin pan. - Bake
In the oven, they go until the tops are golden and a toothpick inserted in the middle comes out clean. - Wait!
Allow the muffins to cool down before removing from the muffin pan. After a few minutes, they are ready to enjoy!
Tips and Tricks for the Perfect Muffin
As you can see, these banana blueberry muffins are very simple. With the following baking tips and tricks, you’ll make sure they turn out perfect every time:
Room temperature eggs
Ingredients at room temperature yield an even and smooth batter that makes muffins soft and airy. This doesn’t apply to frozen blueberries; you can add them frozen.
Measure your flour correctly
Instead of packing flour into your measuring cup, use a spoon to fill the measuring cup, so you don’t end up with overly dense muffins. Here, you can find more tips for measuring baking ingredients and watch how to do it. This applies to more than just muffins! Use this tip for cakes, breads, and pancakes to get a fluffier result.
Don’t overmix
Overmixing the batter also dries out the muffins, so mix and fold until just combined. You want a thick batter that can only be transferred to the muffin pan using a spoon.
Don’t overcook
For moist banana blueberry muffins, check doneness after 20 minutes of cooking. The muffins are ready when the tops are golden and a toothpick inserted in the middle comes out clean or with just a few crumbs.
More Easy Muffin Recipes
If you’re anything like me and love finding fruit in your muffins, I’ve got you covered with more must-try recipes, such as these pear muffins with cinnamon crumble, these strawberry muffins with frozen strawberries, and these coffee cake muffins.
Banana Blueberry Muffin
Ingredients
- 3 large ripe bananas, mashed
- 1 egg
- ¾ cup sugar
- ⅓ cup butter, melted
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup blueberries
Instructions
Prep:
- Preheat the oven to 375F with the top rack in the middle of the oven. Grease or line a 12-muffin pan.
- Mash the bananas on a plate or in a zip bag until they have a puree-like texture. Transfer them into a large mixing bowl.
Make the batter:
- To the large bowl with the mashed bananas add the egg. With a fork, break up the egg and whisk it in to the bananas. Add the granulated sugar and melted butter and mix to combine.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. I like to do this separately so all the muffins rise evenly.
- Add the dry mixture to the large bowl and mix until well combined. Gently fold the blueberries into the batter.
- Distribute the banana blueberry muffin batter into the prepared muffin pan.
Bake:
- Bake in the preheated oven for 20-22 minutes, until the tops are golden and a toothpick inserted in the middle comes out clean.
- Remove the muffins from the oven and let them cool down for a few minutes before removing them from the muffin pan.
Storage:
- Store in an airtight container on the counter for 1 day, in the refrigerator for up to 4 days, and in the freezer for up to 3 months.
Jasmine says
My family absoultely LVOED these banana blueberry muffins. They were so moist and flavorful! Definitely making again.