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.
BEST. RECIPE. EVER! (: These Blueberry Banana Muffins are SUPER-DEELISH! (:
I’ll never make a banana bread loaf again! These muffins are absolutely delicious!! I followed the recipe exactly and they were perfect!
So happy you enjoyed them, Dottie!
These are the best muffins I’ve ever made. Moist and delicious. I’ve made them 3 times already and will be making these forever!
I made this because it was bananas and blueberries, no oatmeal, and it was a very forgiving recipe. I only had two lg. bananas, so i added a little oil, it was good. I also lessened the sugar to 1/3 c. Next time, I’ll try honey instead.
I like this recipe without having to add milk or buttermilk. Rich a moist. Thank you for sharing. A five
So, I really enjoyed these. They came out moist and flavourful. I might try adding cinnamon or nutmeg next time as a couple reviewers suggested…because, well why not :)
They took 23 minutes in my oven to cook.
I had to add double the amount of butter and lemon juice to my powdered sugar and it was still more of an icing consistency than a glaze?
I’m not sure I loved the lemon flavour with the banana…always use it with blueberry…but the combo…hmmm
I might just try a sugar or crumble topping next time.
Still, enjoyed the recipe and would definitely make again
Glad you enjoyed this recipe, Carol. We would love to hear how the crumble topping turns out.
Tasty, tasty. I’ll make again, for sure
Thanks Sherri! They are so yummy, glad you think so too!
Easy and delicious — great recipes. A little too sweet for breakfast with glaze but excellent for dessert or snack.
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.