Blueberry Banana Muffins


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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!

Blueberries

    • 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
4.97 from 26 votes
Review Recipe

Blueberry Banana Muffins

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

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

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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

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

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.)

Keyword best Blueberry Banana Muffins, Blueberry Banana Muffin recipe, Blueberry Banana Muffins, how to make Blueberry Banana Muffins
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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Holly

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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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Comments

  1. 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!!!5 stars

  2. 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 recipe5 stars

  3. 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!5 stars

  4. 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. thanks4 stars

    1. Excellent recipe! 12 muffins did not last 24 hours. I need to make more and freeze for a quick treat.

  5. 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!5 stars

  6. 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?5 stars

    1. 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.

    2. 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!5 stars

  7. 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!5 stars

  8. 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.5 stars

    1. 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.

  9. 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.5 stars