Banana Blueberry Muffins

Jump to Recipe Print Recipe

Golden banana muffins studded with juicy blueberries bring a cheerful pop of color and flavor to any day. Soft, moist, and lightly sweet, they’re perfect for breakfast, snack time, or sharing with friends.

banana blueberry muffins

Variations & Substitutions

Swap the blueberries for raspberries or chopped strawberries for a fun twist. If you’re out of butter, coconut oil works beautifully and adds a subtle flavor.

For a nutty crunch, sprinkle chopped walnuts or pecans on top before baking. You can even add a handful of chocolate chips for a sweet surprise.

banana blueberry muffins

Tips & Tricks for Perfect Results

Don’t overmix the batter—just stir until the flour disappears. Overmixing can make muffins dense. If using frozen blueberries, toss them in a tablespoon of flour before adding to the batter to prevent them from sinking.

For bakery-style muffin tops, fill your muffin cups to the brim and bake at a slightly higher temperature for the first five minutes, then lower it for the remainder.

banana blueberry muffins

Storage & Reheating

Keep your muffins fresh by storing them in an airtight container at room temperature for up to three days. For longer storage, freeze them in a zip-top bag for up to two months.

To reheat, pop a muffin in the microwave for 15-20 seconds or warm it in a toaster oven. They’ll taste just as delightful as the day you baked them!

Banana Blueberry Muffins

Ripe bananas and blueberries combine in a fluffy muffin that’s simple, satisfying, and sure to brighten up any morning or afternoon break.
Print Recipe
banana blueberry muffins

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 ripe bananas mashed
  • ½ cup granulated sugar
  • ⅓ cup melted butter or neutral oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • In another bowl, mash the bananas. Stir in sugar, melted butter, egg, and vanilla until well combined.
  • Add the wet ingredients to the dry ingredients and mix gently—just until combined (a few lumps are okay!).
  • Fold in the blueberries with a spatula.
  • Divide the batter evenly among the muffin cups.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 5 minutes, then transfer to a wire rack.
Servings: 12

You Might Like