Bursting with blueberries and loaded with mashed bananas, these moist banana blueberry muffins are a great anytime snack!
Bananas are a kitchen staple. Eat them for breakfast, after a workout, or just as a snack. But, too often, you end up with more bananas than your family can enjoy in a week. Luckily, an abundance of ripe bananas is never a problem!
Once bananas soften and brown, they’re perfect for mixing into baked goods. Of course you could make the popular fig banana bread or banana chocolate chip cookies.
This muffin recipe uses mashed ripe bananas to add moisture and sweetness to upgrade classic blueberry muffins.
Ingredients
For best results, measure flour and other dry ingredients by weight using a kitchen scale. Otherwise, use the spoon and level method to measure flour by volume (such as cups).
This muffin recipe uses the standard pantry ingredients of flour, baking powder, baking soda, sugar, and salt. In addition, you will need the following:
- Milk: Any milk (dairy or non-dairy) works. Use heavy cream for a richer muffin.
- Butter: Use softened, room temperature unsalted butter. You may swap in neutral flavored oil such as vegetable oil or avocado oil to produce a very moist muffin. Otherwise, non-dairy butter alternatives such as vegan butter or coconut oil also work.
- Egg: Egg acts a binder. You may swap in 1/4 cup unsweetened apple sauce or make a “flax egg” for a vegan option.
- Banana: The riper the banana, the sweeter and more flavorful the muffin. Use bananas with deep yellow skin spotted with brown freckles throughout, or bananas that have already turned brown all over.
- Blueberries: Fresh blueberries are best. However, frozen blueberries may be used. See Recipe FAQ section for more details.
Recipe Variations
Banana Strawberry Muffins: Swap out the blueberries for chopped strawberries. Strawberry and banana make an excellent team. Strawberry banana bread is a great example!
Banana Raspberry Buttermilk Muffins: Amp up the tang and bright notes! Banana raspberry buttermilk muffins have the perfect balance of tart, zing, and sweetness.
Crumble Topping: Add a sweet, crumbly, or crunchy topping to the banana blueberry muffins. This crunchy oat crumble topping used on banana crumb cake is made with nuts, oats, and cinnamon sugar.
Banana Nut Muffin: In addition to blueberries, you may add up to 1 cup of roasted chopped nuts. Almonds, walnuts, or pecans are great options.
These muffins are super easy to make. You can use a mixer, or simply whip everything together by hand.
In addition to the fresh blueberries, chopped nuts or chocolate chips can be folded into the muffin batter as well.
Expert Baking Tips
Here are 5 important baking tips to ensure the best banana blueberry muffins.
- Measure ingredients accurately. For best results, weight ingredients. Otherwise, use proper measuring cups and spoons specifically designed for dry or wet ingredients.
- Don’t overmix the batter. Mix batter just until there are no longer any dry streaks of dry mixture. Overmixing will develop too much gluten causing dense, tough muffins.
- Correct oven temperature. Preheat oven before use. Use a separate oven thermometer to ensure proper oven temperatures. Bake muffins in the center rack.
- Fill muffin cups appropriately. This recipe makes exactly 12 muffins. Divide batter evenly among muffin tin. The wrappers will filled almost to the top.
- Check for doneness. Rotate muffins midway through baking to ensure even cooking. Insert a toothpick or cake tester in center of muffin, check for crumbs or wet batter.
These banana blueberry muffins are super moist and flavorful.
Many of blueberry will burst during baking, staining the muffins with a beautiful violet hue.
Recipe FAQs
Cool blueberry muffins to room temperature. Muffins may be kept in an closed container at room temperature overnight.
For longer storage, keep leftover muffins in a covered container in the fridge for up to four days. Store in the fridge eto prevent mold forming due to the blueberries’ high moisture content.
Allow to warm to room temperature before serving, or reheat in a microwave or toaster oven.
Yes, frozen blueberries may be used in place of fresh berries. Keep in mind that frozen blueberries will leak color into batter. Resulting baked muffins may have greenish-purple streaks.
Yes, a variety of other fruits work well in this recipe. You may swap in fresh raspberries, blackberries, or chopped strawberries. Chopped ripe peaches or apricots are other great options.
More Banana Recipes
Banana Blueberry Muffins
Ingredients
- ½ cup unsalted butter, (113 g), room temp
- ⅔ cup granulated sugar, (135 g)
- 2 medium banana, , very ripe, mashed
- 1 large egg
- ⅓ cup whole milk, (75 g)
- 2 cups all-purpose flour, (260 g)
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ½ cups fresh blueberries, (225 g)
- granulated sugar or turbinado sugar,, for sprinkling
Instructions
- Preheat oven to 350°F. Line muffin tin with paper cupcake liners. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together butter and sugar until smooth. Add in mashed banana, egg, and milk. Mix until combined. Scrape down bowl as needed.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Add to mixing bowl and mix on low speed until there are no longer any dry streaks of flour. Scrape down sides of bowl as needed to ensure thorough mixing.
- Fold in blueberries until evenly distributed. Divide batter among prepared muffin tin. Generously sprinkle granulated sugar over muffins.
- Bake for 23-25 minutes until a toothpick inserted in center of muffin comes out clean. Allow muffins to cool in pan for 5 minutes before unmolding. Allow muffins to cool on wire rack. Serve muffins warm or at room temperature.
Notes
- Due to the moisture of the blueberries, I suggest storing these in the fridge. Allow to warm to room temperature before serving, or reheat in a microwave or toaster oven.
- Muffin batter can also be mixed by hand using a sturdy spatula. Ensure butter has softened to room temperature for easy creaming.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can I use frozen raspberries or strawberries?
This recipe works with other soft fruits. Fresh fruits work best. You may use frozen raspberries, but it will slightly tint the muffin batter pink.
Made these this morning and they turned out great! They were soft and didn’t taste too sweet.
Thanks for trying the recipe! Glad you enjoyed it!
The best recipe ever
I’m making these for a healthy baking competition at work but I’m going to try to use almond flour. I’ve tried these normally before and they are absolutely delicious. Wish me luck
If you are substituting almond flour to replace all-purpose flour, I suggest adjusting the moisture content. Almond flour will dry out the muffins. I would add an extra egg and few extra tablespoons of milk. Good luck!
Just took these outta the oven and dug into one. So yummy! Great way to use up an old banana (I used one barely-ripe banana and it still worked great!)
That’s wonderful to hear! Thank you for trying out the recipe!
Can you use small frozen blueberries or will it turn receipe blue?
Yes, you can use frozen blueberries. And yes, the batter will turn a slight greenish-blue color.
Can you freeze these?
Today I going to use one of your Banana blueberry muffins for my grand children’s,these muffins look very appetizing! Thank you very much for let me have.
Thanks for trying out the recipe! I hope your grandkids enjoy them!
I love how simply sweet these muffins are. Plus the idea of repurposing too ripe bananas is something I often do. Yum!
Has anyone tried alternative flours like almond or coconut to make this muffins ? If so are the measurements the same or do you need to adjust?
Thanks
I made these with Wheat flour and they were tasty.