Banana Blueberry Muffins

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!

Jump to:

• Why You Should Make These Banana Blueberry Muffins
• Ingredients needed:
• Step-by-Step Instructions
• Frequently Asked Questions
• Tips & Tricks:
• How to Ripen Bananas Quickly
• Storing & Freezing
• Want to try more muffin recipes?
• 📖 Recipe

These 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

Tips & Tricks:

• 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!
• 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!

How to Ripen Bananas Quickly

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.

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.

Want to try more muffin recipes?

📖 Recipe

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