by Holly
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
Did you try these Blueberry Banana Muffins? Be sure to leave a rating and a comment below!
Blueberry Banana Muffins
Prep Time 10 minutes
Servings 10 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
- 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. Drizzle over muffins.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Perfect! Mine made 12, full to the brim of the muffin wrapper. I used 4 smaller ripe bananas, added a bit of cinnamon and nutmeg, otherwise made as written. This is a keeper!!!
Mine looked funky but they tasted super yummy! But i used frozen blueberries-so they still “bled”. No worries though! I’ve eaten 3 within the past two hrs, they’re pretty addicting! Haha thank you for the recipe
So glad you love them Amber!
I’ve Googled this recipe about every other week for over the past year. It’s the best muffin recipe I’ve found! My kids, 2 and 3, love making it with me and the whole family devours them without fail. I make a few adjustments, cutting out the sugar entirely and adding orange zest and juice as well as cinnamon, nutmeg and cloves, and I sprinkle some brown sugar on top before putting them in the oven. We also dump a whole carton of blueberries in because we love them, and it makes about 12-16 muffins that way. I always come back to this recipe, it’s just the best. Thank you for posting it!
You’re welcome! So glad to hear that Beth!
Made 12 yummy muffins and not 10… it can be done when you have enough bananas and blueberries. because the baking powder and the baking soda helped make the muffin rise. I use frozen blueberries. recipe is great. thanks
You’re welcome Jan!
Excellent recipe! 12 muffins did not last 24 hours. I need to make more and freeze for a quick treat.
Holly, these are the very BEST muffins I’ve ever made for my family! I am a lover of blueberries and stumbled upon your blog when looking for muffin recipes. Your site is now my go-to for all things to COOK! We have recently retired to Nevada after 30 years in cold and snowy Colorado, so I’m enjoying my free time to cook, bake and experiment with your recipes!
I now make these at least twice a month and freeze some for later! I started to share them with neighbors and my brother-in-law who’s recovering from surgery – he loves them too!
Thank you for dee-licious recipes! Our rescue Yorkie-mix likes to share the kitchen with me! Love your doggie photos!
You’re so very welcome Martha, so happy that you are enjoying the recipes at Spend With Pennies!
I’m new to Spend with Pennies but have discovered MANY recipes that I’ll use for my Meals on Wheels program! Question regarding the breads and muffins….recipes call for flour, how can I substitute whole wheat flour for white flour to get moist and delicious results?
I have only tried this as written. If you’d like to substitute wheat flour, I would suggest starting with substituting just some of the all purpose flour. If you use too much wheat flour, it can cause a dense product.
I only use whole wheat flour in these and they turn out great! No change in amounts or cook time. I do juice an orange into the batter though and sometimes add an extra banana, which I think makes them extra moist. But the recipe as-is is wonderful with whole wheat flour!
These were a hit! Moist & just enough sweetness. I did the icing & found it needed a lot more lemon juice to make the glaze but that may be a typo in the recipe? It was still a wonderfully yummy muffin!! This recipe is a keeper!
We made this and added cinnamon, cardamom and nutmeg—yum! It made 18 muffins though, not 10. And they were awesome! Also, whole wheat flour worked really well as a 100% substitution.
So glad you loved these!
Can you use frozen blueberries?
Frozen blueberries will work fine but the muffins may need a couple of extra minutes to cook. Tossing the blueberries in flour before adding them to the batter will also stop them from bleeding into the dough.
Yes absolutely! I did and they turned out great!
I would like to make the blueberry banana muffins. Did you use a cupcake or muffin pan to get10 muffins?
I use a standard sized cupcake/muffin pan like this one here.
I made this with one exception.
I substituted 1/2 Cup whole wheat flour
For white flour.
Absolutely delicious.
Very moist. This recipe is a keeper in my files.
So glad you loved it, thanks for sharing your tip to substitute whole wheat flour.
Hi, I wonder if I would 1 1/4 the recipe I would get 12 muffins instead of ten to fill my 12 cup muffin pan?
Thanks.
I haven’t tried it but I think that would work just fine. Let us know how it goes.