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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.
This is the BEST muffin recipe! The only thing I changed was I added the zest of 1 lemon to the batter. The glaze is amazing! I love your recipes!!!
This is very simple and easy. l like your NEVER GO WRONG recipe. Thank you.
Great recipe! I have made them several times. Tonight I made a half order since I only had one banana and less than a cup of blueberries. still used a whole egg and the are excellent! Thank you for sharing you recipe.
Wow these were fantastic!! I used frozen blueberries and they were so moist and perfectly sweetened. Thank you!!
Amazing taste with great moisture. Used frozen blueberries and could barely tell a difference. Yie
I made these in large-size muffin tins and adjusted for 10-12 minutes more. Great, moist, muffins with excellent flavor-especially with the lemon glaze.
So delicious! The glaze adds a great flavor too.
Moist and delicious!
These are absolutely delicious! I followed the recipe exactly as written except for using 2TB rather than 1TB flour to coat my fresh blueberries as they were a little wet. I also baked for around 22 minutes. They are moist, bursting with flavour and came out of the liners perfectly. I got 10 muffins and filled 2 spaces in the middle 1/2 way with water before baking. Will make these again for sure.
Amazing!!! My kids flipped over these. The recipe is perfection, and I didn’t even use the glaze.Next time I will do the glaze, because believe me, there will be a next time!!!
I forgot to mention that I made these without the glaze because I didn’t have powdered sugar or lemon juice, plus it was late when I made them. But the muffins are delicious without the glaze. I might try it the next time I make them.
We love the glaze on them! Can’t wait for you to try them with that.
Made these last night and they are delicious! So moist and flavorful. I actually ended up with 12 good-sized muffins. Will definitely be making these again and again.
These are the most perfectly balanced muffins I’ve ever made. Bravo! These will be making the husband and our neighbors SO happy. Thank you!
can I throw in walnuts? And I actually am out of vanilla extract, is gonna be a big deal if it’s not in it.
Walnuts would be delicious in this recipe Vee! Leaving the vanilla out will change the flavor but will still be yummy. If you try it I would love to hear how it turns out!
Fantastic recipe! Family LOVED these. We didn’t use the glaze as the blueberries made it sweet enough but will try next time with the glaze.
This is the best blueberry banana muffin recipe that I have tried this far.
Used frozen blueberries, so adjusted cooking time by an additional 2 mins
Can you replace the sugar with something else? Like honey or agave? and if so, how much?
I haven’t tried it so I can’t say for sure Holly. If you try it I would love to hear how it turns out!
Really great muffins
Can I use frozen blueberries?
Absolutely! If using frozen berries, they do not need to defrost first but the muffins may need a few minutes extra to cook.
I used frozen blueberries and they were delicious
The muffins came out super soft moist and yumm. Thanks for the recipe and all the tips our soon to be 4 toddler loved it! His words, “you made the best muffin, mumma” ❤️
The sweetest words! I am so happy to hear these muffins were a hit Sanz!