Blueberry banana muffins are extra moist and filled with sweet and fruity goodness! 

Make this easy recipe and bring together the best of both worlds! Blueberries add a pop of freshness while ripe bananas make these a little sweet and extra moist.

two Blueberry Banana Muffins stacked on top of eachother

Easy Blueberry Banana Muffins

This recipe is so simple to pull together that it can even be made for a quick breakfast!


    • Fresh or frozen will work in this recipe. If using frozen berries, they do not need to defrost first but the muffins may need a few minutes extra to cook.
    • Frozen blueberries may discolor the batter but still taste great.
    • Toss blueberries with a spoonful of flour before adding to the batter. This helps distribute them evenly throughout the batter
    • Add in raspberries or blackberries along with (or in place of) blueberries!

mixing batter to make Blueberry Banana Muffins

How to Make Blueberry Banana Muffins

Homemade blueberry banana muffins couldn’t be easier to make!

  1. Mix wet and dry ingredients separately.
  2. Mix them together just until combined. Fold in flour-coated blueberries.
  3. Bake (per recipe below) until golden brown and a toothpick inserted comes out clean.

PRO TIP: Coating fruit in flour before mixing it in keeps the fruit from “bleeding” into the batter and turning everything blue. It also helps to keep berries from sinking to the bottom of the muffins!

Blueberry Banana Muffins in a muffin tin

Muffin Tips

  • Do not overmix the batter, overmixing can cause muffins to be dense and chewy instead of fluffy.
  • Allow muffins to cool right inside the muffin tin wells a few minutes before cooling on a rack.
  • Muffins can be stored in an airtight container on the counter for 4 to 5 days.
  • These are great to make-ahead and freeze up to 4 months.

Delicious Muffins to Try!

Did you try these Blueberry Banana Muffins? Be sure to leave a rating and a comment below! 

Blueberry Banana Muffins with a bite taken out of one
4.99 from 150 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Blueberry Banana Muffins

The whole family will love these muffins for breakfast or an on-the-go snack!
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 10 muffins


  • 1 ½ cups fresh blueberries
  • 1 tablespoon flour to toss with blueberries
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup mashed bananas about 3
  • ½ cup sugar
  • ½ cup butter melted
  • 1 egg beaten
  • 1 teaspoon vanilla

Glaze (optional)

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice more as needed
  • 1 teaspoon melted butter


  • Preheat oven to 375°F. Line a muffin pan with paper liners.
  • Toss blueberries with 1 tablespoon of flour and set aside.
  • Whisk dry ingredients in a medium bowl.
  • In a separate bowl, combine bananas, sugar, melted butter, egg, and vanilla. Add to dry ingredients and mix just until combined. (Do not overmix)
  • Gently fold in blueberries.
  • Divide batter evenly over 10 muffin wells.
  • Bake 18-20 minutes or until a toothpick comes out clean. Cool completely.
  • Once cooled, mix glaze ingredients until smooth adding additional lemon juice to reach desired consistency. Drizzle over muffins.


Store at room temperature in a container or loosely covered with foil for 4-5 days. 
4.99 from 150 votes

Nutrition Information

Calories: 275 | Carbohydrates: 44g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 260mg | Potassium: 137mg | Fiber: 1g | Sugar: 26g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert, Muffins, Snack
Cuisine American
2 Blueberry Banana Muffins stacked with a title and a photo of the ingredients mixed in a bowl before putting in muffin tin
Blueberry Banana Muffins with writing
Blueberry Banana Muffins in a baking sheet before cooking with writing
Blueberry Banana Muffins with a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This is the BEST muffin recipe! The only thing I changed was I added the zest of 1 lemon to the batter. The glaze is amazing! I love your recipes!!!5 stars

  2. Great recipe! I have made them several times. Tonight I made a half order since I only had one banana and less than a cup of blueberries. still used a whole egg and the are excellent! Thank you for sharing you recipe.5 stars

  3. I made these in large-size muffin tins and adjusted for 10-12 minutes more. Great, moist, muffins with excellent flavor-especially with the lemon glaze.5 stars

  4. These are absolutely delicious! I followed the recipe exactly as written except for using 2TB rather than 1TB flour to coat my fresh blueberries as they were a little wet. I also baked for around 22 minutes. They are moist, bursting with flavour and came out of the liners perfectly. I got 10 muffins and filled 2 spaces in the middle 1/2 way with water before baking. Will make these again for sure.5 stars

  5. Amazing!!! My kids flipped over these. The recipe is perfection, and I didn’t even use the glaze.Next time I will do the glaze, because believe me, there will be a next time!!!5 stars

  6. I forgot to mention that I made these without the glaze because I didn’t have powdered sugar or lemon juice, plus it was late when I made them. But the muffins are delicious without the glaze. I might try it the next time I make them.

  7. Made these last night and they are delicious! So moist and flavorful. I actually ended up with 12 good-sized muffins. Will definitely be making these again and again.5 stars

  8. These are the most perfectly balanced muffins I’ve ever made. Bravo! These will be making the husband and our neighbors SO happy. Thank you!5 stars

  9. can I throw in walnuts? And I actually am out of vanilla extract, is gonna be a big deal if it’s not in it.

    1. Walnuts would be delicious in this recipe Vee! Leaving the vanilla out will change the flavor but will still be yummy. If you try it I would love to hear how it turns out!

  10. Fantastic recipe! Family LOVED these. We didn’t use the glaze as the blueberries made it sweet enough but will try next time with the glaze.5 stars

  11. This is the best blueberry banana muffin recipe that I have tried this far.
    Used frozen blueberries, so adjusted cooking time by an additional 2 mins5 stars

    1. I haven’t tried it so I can’t say for sure Holly. If you try it I would love to hear how it turns out!

    1. Absolutely! If using frozen berries, they do not need to defrost first but the muffins may need a few minutes extra to cook.

  12. The muffins came out super soft moist and yumm. Thanks for the recipe and all the tips our soon to be 4 toddler loved it! His words, “you made the best muffin, mumma” ❤️