These fluffy, moist Banana Blueberry Muffins are the perfect start to your day. This easy recipe is packed with sweet bananas and juicy blueberries. Add a streusel topping for extra deliciousness!
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Banana and blueberry muffins were born out of my favorite things- banana bread and my mom's recipe for blueberry buckle cake. Bringing these flavors together was one of my best ideas yet!
These muffins are packed with ripe bananas and juicy blueberries. They are incredibly easy to make from scratch and are perfect for a quick breakfast. I like to keep a batch in the freezer and grab one if I'm in a rush!
If you love muffins and want to try more, check out my banana carrot muffins and my pumpkin chocolate chip muffins!
Why You Should Make These Banana Blueberry Muffins
- They're delicious- fluffy, moist, tender, melt-in-your-mouth delicious. These are the best mix of banana bread and blueberry muffins.
- Easy to make- this recipe couldn't be easier to make. All you need is 1 bowl and less than 45 minutes to make.
- Streusel topping- a streusel topping truly makes everything better, aren't I right?
- perfect for breakfast- these make such a great quick breakfast or even a delicious dessert!
Ingredients needed:
This is your typical muffin recipe- a few things below I'll point out:
- bananas- using overripe bananas works best here because they are easier to mash up and they are sweeter. See my tips below on how to ripen bananas quickly.
- unsalted butter- I always use unsalted butter when baking, but if you only have salted that's totally fine! You can ½ or omit the salt that the recipe calls for.
- flour- make sure to spoon and level (or weigh if you have a scale) the flour. Too much flour can lead to dense muffins.
- cinnamon- cinnamon adds a great touch of flavor to these muffins, it gives those banana bread vibes!
- blueberries- You can use fresh or frozen in this recipe!
Step by Step Instructions
Step 1 (if making streusel topping): In a small bowl, cut the butter, sugar, flour, and cinnamon together using forks or a pastry cutter. Mix until it resembles a crumbly texture. Place this in the fridge while working on the muffins.
Step 2: Preheat oven to 375° F. Line 2 muffin tins with paper liners, or use a non-stick pan and spray with non-stick spray (if you don't have liners). If you only have 1 muffin tin just do 1 batch at a time.
Step 3: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 4: In a large bowl, mash the bananas with a fork until creamy (they will be lumpy). Add in the sugar, egg, melted butter, and vanilla. Mix until combined. Add the dry ingredients and gently mix until there are no streaks of flour left (be careful not to over mix).
Toss the blueberries in a spoonful of flour to coat them, and then gently fold them into the batter.
Step 5: Scoop batter into paper liners, filling about ½-¾ of the way full. If you are topping with streusel (optional), sprinkle 2-3 teaspoon of streusel on top of each muffin.
Step 6: Bake for 20-22 minutes, until the edges turn golden brown and a toothpick inserted comes out clean. I usually start checking my muffins around 15 minutes just to be careful.
Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.
Frequently Asked Questions
Using room temperature ingredients helps the batter to combine better and trap air, which expands in the heat of the oven to give you light and fluffy muffins. Make sure your melted butter isn't scalding hot, and your egg is at room temperature.
Easy way to get an egg to room temperature- submerge it in a bowl of lukewarm water for a few minutes.
As bananas ripen, the starch turns to sugar, giving you sweeter bananas. The brown spots you see on overripe bananas give you great flavor in baked goods, like these muffins!
There are a few ways to do this. If you know you want to make these in a day or two, stick your bananas in a brown paper bag and let them sit in there to ripen more quickly.
If you are in a pinch, turn your oven on to 300 degrees F, put the bananas on a baking sheet, and bake for about 20-30 minutes. Your bananas will turn dark brown/black and will be squishy to the touch. Let them cool completely before using them in the recipe.
Toss the blueberries in a spoonful of flour to coat them. This helps them from sinking in the batter when being baked.
You can use frozen blueberries straight from the freezer, no need to defrost. You might need to add a few extra minutes to the bake time.
Tips & Tricks:
- Use room temperature ingredients- Any refrigerated ingredients should be room temperature so that the batter mixes together easily.
- Don't over mix the batter- overmixing muffin batter is typically the #1 culprit of dense, dry muffins. You want to only mix the muffins enough that you no longer see streaks of flour in the batter. This is the trick for moist banana muffins!
- Toss blueberries in flour- this will help them from sinking in your muffins. I just toss a spoonful of flour into the bowl of blueberries and mix them up until coated! It usually helps if you rinse your blueberries off and they are still a little damp from that.
- Don't overfill the paper cups- overfilling the muffin liners can lead to your muffins rising way overtop and then sticking to the paper liners once they are done. I recommend filling them about ½ to ¾ of the way full.
- Use a good quality muffin tin- this one is my favorite!
Storing & Freezing
These blueberry banana muffins will stay good in an airtight container at room temperature for a few days, and for a week in the fridge. You can freeze baked and cooled muffins for up to 3 months.
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📖 Recipe
Banana Blueberry Muffins
Ingredients
- 1½ cup all-purpose flour , spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1¼ cups overripe bananas , (about 3 bananas)
- ¾ cup granulated sugar
- 1 large egg
- ⅓ cup unsalted butter , melted
- 1 teaspoon vanilla extract
- 1½ cups blueberries
Streusel Topping (optional)
- 2 tablespoon unsalted butter , at room temperature
- ¼ cup sugar
- 2 tablespoon + 2 teaspoon all-purpose flour
- ¾ teaspoon cinnamon
Instructions
make the strusel (optional)
- In a small bowl, cut the butter, sugar, flour, and cinnamon together using forks or a pastry cutter. Mix until it resembles a crumbly texture. Place this in the fridge while working on the muffins.
make the muffins
- Preheat oven to 375° F. Line 2 muffin tins with paper liners, or use a non-stick pan and spray with non-stick spray (if you don't have liners). If you only have 1 muffin tin just do 1 batch at a time.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mash the bananas with a fork until creamy (they will be lumpy). Add in the sugar, egg, melted butter, and vanilla. Mix until combined. Add the dry ingredients and gently mix until there are no streaks of flour left (be careful not to over mix).
- Toss the blueberries in a spoonful of flour to coat them, and then gently fold them into the batter.
- Scoop batter into paper liners, filling about ½-¾ of the way full. If you are topping with streusel, sprinkle 2-3 teaspoon of streusel on top of each muffin.
- Bake for 20-22 minutes, until the edges turn golden brown and a toothpick inserted comes out clean. I usually start checking my muffins around 15 minutes just to be careful. Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.
Video
Notes
- Use room temperature ingredients- Any refrigerated ingredients should be room temperature so that the batter mixes together easily.
- Don't over mix the batter- overmixing muffin batter is typically the #1 culprit of dense, dry muffins. You want to only mix the muffins enough
- Toss blueberries in flour- this will help them from sinking in your muffins.
- Don't overfill the paper cups- overfilling the muffin liners can lead to your muffins rising way overtop and then sticking to the paper liners once they are done. I recommend filling them about ½ to ¾ of the way full.
- Store in an airtight container on the counter for a couple of days or in the fridge for a week. Freeze for up to 3 months.
Nutrition
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Gretchen K says
YUM!! Made them yesterday and of 12 there are only 5 left. I've eaten two and my husband swears he's only had 4. Did our golden retriever eat the missing one?? I did cut sugar down to 1/2 cup and used 1 cup of blueberries, since that's all I had. Thus, ended up with a dozen. Oh, and with adjusted sugar and blueberries the Weight Watcher points were 5 per muffin, and worth every point.
Gretchen K says
Missed where to rate, thus this second post.
Kelly Hamilton says
Thanks so much for trying this recipe, Gretchen! So happy to hear you enjoyed it 🙂
Jenn says
Easy to make and easier to eat! My whole family loved these!
Kelly Hamilton says
Thanks for giving these muffins a try, Jenn!
Ashley says
LOVE this recipe!! Made this morning and my house is filled with the most beautiful aroma! Came here looking for "healthier" blueberry muffins, and fell in love with the idea of using up those extra bananas I always have. I ended up not needing to add the sugar since my bananas were soooo (maybe overly?!) ripe. I didn't have any fresh berries, but had frozen so used those up, and they held up really well. Tossing in a little flour is not something I've done before -- thanks for that added tip!! (: Can't wait to try more of your recipes. Thanks agan!!
Kelly Hamilton says
Thanks so much for trying these muffins, Ashley! So glad that enjoyed them!
Christy says
Absolutely loved these! We ate them all in a week - I'll be making them weekly for meal prep!
Kelly Hamilton says
So happy to hear you loved this recipe, Christy! Thanks for trying it!
Phil says
These were delicious!
Kelly Hamilton says
Thanks for trying this recipe, Phil!
Emily says
I love these muffins, they are are moist and delicious!
Kelly Hamilton says
Thanks for trying this recipe, Emily! Glad you enjoy it!
Carol says
Wonderful recipe! I microwaved my frozen bananas and blueberries, and poured the blueberry juice into the batter so it discolored the muffins, but they still turned out soft, fluffy, and delicious. The hint of cinnamon is a nice touch. I had the perfect amount of batter for 6 jumbo muffins. Thank you!
bakeandbacon says
Thanks so much for trying this recipe Carol! Happy to hear you enjoyed them, and I love that you made them into jumbo muffins!
Nikki says
Delicious! They looked like muffins from a coffee shop!
Kelly Hamilton says
Thanks so much for trying this recipe, Nikki! So happy to hear you loved them!