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.
Easy Blueberry Banana Muffins
This recipe is so simple to pull together that it can even be made for a quick breakfast!
Blueberries
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- 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!
How to Make Blueberry Banana Muffins
Homemade blueberry banana muffins couldn’t be easier to make!
- Mix wet and dry ingredients separately.
- Mix them together just until combined. Fold in flour-coated blueberries.
- 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!
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!
- Banana Muffins
- Morning Glory Muffins – packed with fruit & nuts
- Rhubarb Muffins – with a cinnamon-spice crumble
- Banana Nut Crunch Muffins – with pecan streusel
- Blueberry Muffins
- Raisin Bran Muffins – healthy & delicious
- Lemon Poppy Seed Muffins – with a glaze
- Strawberry Muffins
- Blueberry Streusel Muffins
Did you try these Blueberry Banana Muffins? Be sure to leave a rating and a comment below!
Ingredients
- 1 ½ cups fresh blueberries
- 1 ½ cups all-purpose flour + 1 tablespoon to toss with blueberries
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed bananas about 3
- ½ cup granulated sugar
- ½ cup butter melted
- 1 egg beaten
- 1 teaspoon vanilla extract
Glaze (optional)
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice more as needed
- 1 teaspoon melted butter
Instructions
- Preheat oven to 375°F. Line a muffin pan with paper liners.
- Toss blueberries with 1 tablespoon of flour and set aside.
- Whisk 1 ½ cups flour, baking powder, baking soda, and salt 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.
Notes
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Made these this morning. Excellent, moist and not too sweet. Batter made 12 muffins and I did not glaze. Lose it app calculated one as 189 cal.
I made these for the first time and they were delicious! Thank you for another great recipe!
your blueberry banana muffins are fabulous.
Made these for my kiddos but not sure hubs and I can keep away. Followed the recipe, w/o the glaze. Would be easy to substitute honey for sugar. They’re delicious!
AMAZING RECIPE, Saved it! We’re a sugar-free entirely omitted the sugar, yet they were soooo moist and tasty. I made it twice. Second time, I substituted wheat flour instead of AP flour. Oh, still so good. Bookmarked. Favorite recipe. Easy to remember too!!
I am so happy to hear you loved this recipe Rashmi!
Can I use gluten free flour?
I haven’t tried it so I can’t say for sure but that should work just fine if you use a gluten-free all purpose flour (not an almond flour).If you try it I would love to hear how it turns out!
I wanted to get back to you from our recent message. I made these muffins with Bob’s Red Mill gluten free flour. They turned out fantastic! Thanks for the great recipe.
Delicious! I used a flax egg and they turned out perfectly – needed about 25 mins in my oven
I just made these this morning and already ate 2! I did not make the glaze tho. The buttery sweetness is just right! These are probably the best muffins I’ve ever made!
delicious!!
Love these muffins! I subbed butter with oil and added some cinnamon. Tastes delicious, even without the glaze! I have making these every weekend for the past 3 weeks!
These may be the best muffins I’ve ever had :)
I did sub out coconut oil for the butter and bake at 400 for the first 5 minutes then at 375 for the remainder. Otherwise, everything was perfect – even without the topping.
I used half white flour and half whole wheat and only one banana because thats all I had. I needed to add a splash of milk because of the lack of banana juices, but these came out delicious! My picky son even enjoyed them and said he thought one banana was the right amount. I forgot to make the topping, I’ll have to try next time.
The bananas give it a soft lovely texture and this glaze is everything! I want to add it to all my baked goods!
I didn’t make the glaze. had enough sugar. .
easy recipe. made this afternoon. can’t wait till cool down.going to eat one hot. lol.
tks for sharing.
Just made didn’t make the glaze they where delicious and sweeter than I expected
Easy and taste great, even without the topping.