These blueberry banana muffins are super moist, filled with juicy blueberries and have loads of real banana flavor. You can use fresh or frozen blueberries in this recipe. These muffins can easily be made in one bowl and make a delicious, healthier breakfast. This recipe calls for 5 ripe bananas to get that better-than-boxed taste. You’re going to love these fluffy banana muffins!
These banana blueberry muffins are bursting with delicious banana flavor and have a wonderfully light and moist texture. This recipe makes approximately 15 bakery-style muffins, so you'll have plenty to share with your loved ones if you choose to.
I bake banana bread and banana muffins very often! You'll also want to check out my healthier banana bread recipe and these maple bacon banana muffins that have a maple glaze! If you're in the mood for chocolate, you have to try these rich chocolate espresso banana muffins.
Why You'll Love This Recipe
- Use up your old, brown bananas. Transform your over-ripe bananas into something delicious with this easy banana muffin recipe! This recipe calls for 5 ripe bananas or about 2 to 2 ¼ cups of mashed ripe bananas, which will give your muffins a super moist texture and authentic banana flavor.
- Enjoy them for breakfast. Muffins are a healthy, convenient breakfast option to enjoy at home or on the go.
- The texture and flavor of these muffins are incredible! The mashed bananas create lovely flecks of ripe banana throughout the baked muffins. The blueberries add a refreshing tart fruity flavor that contrasts nicely with the cinnamon and banana.
- You can use fresh or frozen blueberries. Sometimes you need some flexibility when making a recipe depending on what ingredients you have on hand. Luckily, these muffins can be made with fresh or frozen blueberries.
- This recipe is easy to make. You can easily make these muffins in one bowl to save some time as you bake and clean up.
- This recipe is tried and true and the results are amazing every time! You can count on having the best banana muffins each time you make this recipe.
This recipe calls for pantry staple ingredients you should already have on hand! Plus, this muffin recipe will use up all of your over-ripe bananas. It's a win-win.
- Brown sugar
- All-purpose flour
- Baking soda
- Turbinado or coarse sugar
See the recipe card below for a full list of ingredients and measurements.
Need to make a substitution or missing an ingredient? Here are some ways you can alter this recipe to fit your unique dietary needs.
- Gluten-free? I have not tested this recipe with other flour. I recommend trying a gluten-free 1:1 baking flour if you try to make this recipe gluten-free. Leave a comment and let me know how this goes!
- Don’t have blueberries? You can use another berry such as fresh raspberries or fresh strawberries. Another mix-in option is chocolate chips!
- Want to use less sugar? I would recommend using ½ cup of lightly packed brown sugar and ¼ cup of honey or pure maple syrup. You can also try using coconut sugar instead of brown sugar if you prefer to bake with coconut sugar.
Here are a few ideas for customizing this recipe and making different flavor variations:
- Use fresh raspberries or strawberries instead of blueberries.
- Add chocolate! Some chocolate chips in these banana blueberry muffins would taste wonderful.
- Mix in some chopped nuts. If you like the combination for fruits and nuts, some chopped walnuts or pecans would go great in this recipe.
- Add a streusel topping. Take the topping mixture that you would normally use for streusel muffins and use that on top of these banana muffins for some added crunch and sweetness. Depending on the consistency of your streusel topping, the rise of your muffins may be affected.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how they turned out in the comments below!
How To Make Banana Muffins with Blueberries
Step 1: Beat melted butter and brown sugar together until combined.
Step 2: Peel bananas.
Step 3: Use a mixer to beat the bananas until mostly smooth, leaving some chunks of banana.
Step 4: Add mashed bananas to the butter and sugar mixture and beat to combine. Add eggs and beat to combine.
Step 5: Line your muffin tin with parchment paper liners and grease with non-stick cooking spray. Fill each muffin liner with batter.
Step 6: Fold in the blueberries until fully incorporated.
Step 7: Line your muffin tin with parchment paper liners and grease with non-stick cooking spray. Fill each muffin liner most of the way with batter. Top each muffin with extra blueberries and a sprinkle of coarse sugar.
Step 8: Bake muffins according to the directions. Let cool and store covered at room temperature for 3 days.
Expert Baking Tips
- Use a large muffin scoop to portion out the muffin batter. Fill each muffin cup almost to the top edge of the liner. If you only fill your muffin cups halfway, your baked muffins will not have that tall, bakery-style look.
- Use some non-stick cooking spray to lightly coat your parchment paper liners to prevent sticking.
- Toss your blueberries in 1 to 2 tablespoons of all-purpose flour to prevent them from sinking to the bottom of your muffins.
- Bake your muffins in every other muffin cup to achieve a tall, bakery-style look. This allows more air to circulate around the sides of each muffin. (To do this, you would bake 6 muffins in a 12-cup muffin tin at a time so they are spaced out.)
- Add a few extra blueberries on top for a nice finishing touch.
- Let your muffins cool in the muffin tin before removing them.
- Store baked muffins in an airtight container or cover the cooled muffin tin with aluminum foil.
Frequently Asked Questions
Have a question about this recipe? Here are some additional tips and commonly asked questions:
Baking time may vary based on the recipe and your oven. However, this blueberry banana muffin recipe calls for a baking time of 20 to 25 minutes.
Yes, you can easily add fresh or frozen blueberries to homemade or store-bought banana muffin batter. As long as you don't add too many blueberries, your muffins will bake perfectly!
To make healthy blueberry banana muffins, you can reduce the sugar and add some rolled oats on top instead of coarse sugar. I recommend using ½ cup brown sugar and ¼ cup honey or pure maple syrup in this recipe. Instead of topping your muffins with turbinado sugar, add a sprinkle of rolled oats instead for a healthy finishing touch.
You’ll need standard baking equipment to make these muffins. You will use a mixing bowl, a stand mixer or electric hand mixer, measuring cups and spoons, a large muffin scoop, a muffin tin, parchment paper liners, and a rubber spatula to make this recipe.
Store freshly baked muffins at room temperature for up to 3 to 4 days. To extend their shelf life, store covered muffins in the fridge for up to a week. Muffins are best enjoyed warm, so if stored in the fridge, microwave them for about 10 seconds before enjoying.
Wrap cooled muffins tightly in plastic and place them in a freezer bag or airtight container. Freeze for up to 2 months. When ready to enjoy, remove the muffins from the freezer and let them thaw at room temperature.
Keep in mind that muffins that were frozen may have a different texture and appearance than freshly baked muffins.