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    Home » All Recipes

    Published: May 11, 2021 · Modified: Apr 4, 2022 by Kelly Hamilton · This post may contain affiliate links

    Banana Blueberry Muffins

    Jump to Recipe Jump to Video

    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!

    two banana blueberry muffins stacked on top of one another, top one has the wrapped pulled down.
    Jump to:
    • Why You Should Make These Banana Blueberry Muffins
    • Ingredients needed:
    • Step by Step Instructions
    • Frequently Asked Questions
    • Tips & Tricks:
    • Storing & Freezing
    • Want to try more recipes?
    • 📖 Recipe

    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!
    ingredients needed to make blueberry banana muffins

    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.

    step by step process- batter mixed in a clear bowl, blueberries mixed with flour, fully mixed batter, muffins in a muffins tin with streusel on top.

    Frequently Asked Questions

    How can I make my muffins light and fluffy?

    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.

    Why are overripe bananas better for baking?

    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!

    How do I 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.

    How do I keep the blueberries from sinking in the muffins?

    Toss the blueberries in a spoonful of flour to coat them. This helps them from sinking in the batter when being baked.

    Should I thaw frozen blueberries for muffins?

    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.

    A muffin tin with baked banana blueberry muffins in it with a bowl of blueberries next to it.

    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.

    a banana blueberry muffin with the wrapper taken off on a platter with other muffins. a bowl of blueberries sitting next to it and a knife.

    Want to try more recipes?

    • Pumpkin Chocolate Chip Muffins
    • Banana Carrot Muffins
    • Banana Chocolate Mug Cakes
    • Banana Bread Bundt Cake

    If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below ⭐️ Your reviews not only help my business but other bakers as well!

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    📖 Recipe

    Banana Blueberry Muffins

    Kelly Hamilton
    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!
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 18 servings
    Calories 151 kcal

    Equipment

    • Cupcake/Muffin Pan
    • Cupcake Liners
    • Mixing Bowl Set
    • Silicone Spatula

    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 facts includes the streusel on top

    Nutrition

    Calories: 151kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 154mg | Potassium: 84mg | Fiber: 1g | Sugar: 14g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
    Tried this recipe?Let us know how it was! Share on Instagram and tag @bake.andbacon

    This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!

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    Reader Interactions

    Comments

    1. Gretchen K says

      June 22, 2022 at 3:38 pm

      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.

      Reply
      • Gretchen K says

        June 22, 2022 at 3:41 pm

        5 stars
        Missed where to rate, thus this second post.

        Reply
      • Kelly Hamilton says

        June 28, 2022 at 9:08 am

        Thanks so much for trying this recipe, Gretchen! So happy to hear you enjoyed it 🙂

        Reply
    2. Jenn says

      April 06, 2022 at 8:23 am

      5 stars
      Easy to make and easier to eat! My whole family loved these!

      Reply
      • Kelly Hamilton says

        April 10, 2022 at 10:58 am

        Thanks for giving these muffins a try, Jenn!

        Reply
    3. Ashley says

      March 28, 2022 at 4:40 pm

      5 stars
      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!!

      Reply
      • Kelly Hamilton says

        April 04, 2022 at 12:02 pm

        Thanks so much for trying these muffins, Ashley! So glad that enjoyed them!

        Reply
    4. Christy says

      January 20, 2022 at 1:26 pm

      5 stars
      Absolutely loved these! We ate them all in a week - I'll be making them weekly for meal prep!

      Reply
      • Kelly Hamilton says

        January 20, 2022 at 6:45 pm

        So happy to hear you loved this recipe, Christy! Thanks for trying it!

        Reply
    5. Phil says

      October 27, 2021 at 12:51 pm

      5 stars
      These were delicious!

      Reply
      • Kelly Hamilton says

        October 28, 2021 at 12:06 pm

        Thanks for trying this recipe, Phil!

        Reply
    6. Emily says

      September 30, 2021 at 3:30 pm

      5 stars
      I love these muffins, they are are moist and delicious!

      Reply
      • Kelly Hamilton says

        September 30, 2021 at 3:34 pm

        Thanks for trying this recipe, Emily! Glad you enjoy it!

        Reply
    7. Carol says

      May 20, 2021 at 9:26 pm

      5 stars
      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!

      Reply
      • bakeandbacon says

        May 24, 2021 at 8:48 am

        Thanks so much for trying this recipe Carol! Happy to hear you enjoyed them, and I love that you made them into jumbo muffins!

        Reply
      • Nikki says

        August 08, 2021 at 7:44 pm

        5 stars
        Delicious! They looked like muffins from a coffee shop!

        Reply
        • Kelly Hamilton says

          August 09, 2021 at 10:51 am

          Thanks so much for trying this recipe, Nikki! So happy to hear you loved them!

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    Hi, I'm Kelly! I'm the self-taught baker, food photographer, and dog mom behind Bake & Bacon. I'm here to bring you easy recipes for my favorite things- delicious breakfasts and decadent desserts!

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