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
Did you try these Blueberry Banana Muffins? Be sure to leave a rating and a comment below!
Blueberry Banana Muffins
Ingredients
- 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
Instructions
- 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.
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.
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These turned out amazing. I made one adjustment to the recipe. l added a1/4 cup of room temperature, full fat, buttermilk. They domed beautifully and they aren’t too sweet.
Very moist! I added some finely chopped almonds. I will make this again. Thanks for the recipe!
Perfectly moist with the right amount if sweetness.
Good flavour but dry….needs. Little bit of milk or something.
Hands down this is now my most favorite blueberry banana recipe ever!!! Perfect!❤
The muffins are delicious. The glaze recipe seems to be missing a liquid ingredient. I added a bit of water. 1 teaspoon of melted butter and 1 tablespoon of lemon juice was not enough liquid for 1 cup of powdered sugar. Perhaps the glaze recipe is missing one more ingredient. I will make these again as the recipe was simple and delicious!
Loved it! ❤️ I made it with freshly ground soft white wheat. I made sure to bring the egg to room temperature as well. I also used frozen blueberries and vegan butter. It was absolutely delicious and the tops had nice domes on them. I also love the fact that these do not require a lot of sugar. Thanks for sharing.
These were so good! I used 1c AP flour, 1/4c whole wheat flour and 1/4 almond flour. Everything else I did the same. So delicious! Moist, flavorful and packed with blueberries
I have made these muffins twice and always turns out delicious. My icing didn’t mix….it was too thick. Could the measurements be a typo?
Hi Cindy, the measurements worked out well for us but you can add a little extra melted butter or a tiny bit of milk until it reaches your preferred consistency. Hope that helps!
Made these muffins a couple weeks ago. My son and I finished them in 3 days. So I just made them again today. My two grandkids will be here for the weekend. Wonder how long they’ll last!!?? Thanks so much for a delicious recipe.
You’re welcome Judy! I’m sure they’ll go quickly!
Can you turn this into a loaf ? Will it work
We have never tried this recipe as a loaf but it should work. I would follow the baking instructions in this banana loaf recipe though to ensure it cooks fully.