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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.
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!
Blueberry Banana Muffins
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.
So glad I came across this recipe! The lemon glaze over the blueberries is so good. I’m a novice baker and the recipe was easy to follow successfully. The banana flavor gets a little lost but that’s okay as it provides the moisture.
This recipe is foolproof, any cake recipes I try from this website works like a charm. Thank you for your straight forward and easy to follow recipes!
That is so sweet of you, Shaf! I am glad they work so well for you.
fabulous and moist. I used sweet cream butter (what I had on hand), frozen blueberries and added lemon extract in addition. added a bright note and I’m a sucker for lemon in with blueberries. easy to make. wrote it down in my recipe collection book to make again. made these for my 83 year old dad who in in hospital… had to fight the nurses off for them!
Haha—I love that you had to fend off the nurses! Lemon and blueberries are the perfect match; great idea adding the lemon extract. I’m so happy you and your dad enjoyed these muffins.
No milk?
No milk.
Delusional! I added a little bit of cinnamon and it brought it to another level!
What baking directions should be used for jumbo muffins on this recipe?
Hi Kim, I have never tried this recipe as jumbo muffins but it should work. You will need to increase the cooking time to 25-30 minutes or until a toothpick inserted into the center comes out clean.
These were absolutely perfect! So good!
Wonderful!
Terrific! I’ve made these several times now, following directions exactly, but didn’t make the glaze….I’m sure they’re even better w the glaze! I’ve started buying more bananas than we need and letting them get really ripe just to have them for these muffins. Will never make blueberry muffins another way now! Appreciate the tips preceding the recipe, THANK YOU!
I made these and added 1 1/2 tsp of cinnamon and 1/2 tsp of nutmeg and they were really good! So moist, I’ll definitely make again!
So moist and delicious. My husband dies not really eat cake or muffins but loves these.
This has become my go-to recipe. My family gets excited when I’m making these. They are so most and flavorful!
I think this is our 4th time making them?! If not more. I’m always asked for the recipe! it’s hands down the best muffins I’ve made. thank you for the wonderful recipe!!
the only think I added was a few chocolate chips instead of the glaze ;)
So glad you enjoyed this recipe, Karlee! Chocolate chips would be a great addition.
I think this is my 2nd time making these muffins, they are so moist and yummy! Didn’t change anything, well I guess I did, I put cinnamon and sugar on top instead, just didn’t want glaze this time. Thanks
Just made a batch of these muffins and ate one while it was hot and fresh from the oven.. It was very moist and delicious. This recipe is definitely a keeper. I did not use the glaze and the muffins were mildly sweet and not overpowering with a sugary taste. I used gluten free flour and used xylitol as my sweetener, and everything turned out wonderfully. As another person had said, making the recipe with gluten free products works well. Thanks for this awesome recipe!
I followed the recipe exactly but did not put glaze . They were perfect ,not too sweet . Will keep recipe and make them again.
Only thing I messed up , recipe says to mix all the dry ingredients, so mixed sugar with the flour since recipe did not say not to .
So glad you loved these! Thank you for letting me know, I’ve updated the recipe to clarify.
Delicious!
Just baked a gluten free batch of these for me and my husband and they turned out great! Just subbed gluten free flour blend from the store. Thanks for the great recipe!
So glad they turned out great! Thanks for letting us know.
Great recipe, it was easy and came out great. I used 1/3 cup of coconut sugar and left out the vanilla as its already quite a perfumed sugar. It worked out plenty sweet enough for us but probably because the bananas I used were very ripe!
Best of the Best!! Best eaten straight out of the oven. Yum!
I doubled the recipe and added extra blueberries. Best Banana Blueberry Muffins I have ever made!
I wasn’t clear on what powdered sugar was for topping. Powdered sugar to me is Icing sugar. I used regular sugar
Perfect and delicious muffins! So fluffy. I added cinnamon and nutmeg :)
Powdered Sugar?? Do you mean ICING Sugar or confection sugar for the glaze? Thanks
For this recipe we us icing sugar.