Blueberry Banana Muffins are the perfect mix of fruity sweetness and moist texture. Bursting with juicy blueberries and the natural sweetness of ripe bananas, these muffins are a delightful morning or afternoon snack.
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As always this recipe is based on the best muffins recipe ever: my vanilla muffins. And while blueberry muffins are always a treat, you should also try this Strawberry Muffin version.
Want a mini muffin instead? Try my mini blueberry muffins!
Why you will love this recipe
- It's quick and done in under 30 minutes
- It's easy with just a few simple steps
- Super moist thanks to using room temperature butter instead of melted butter
- A little bit healthier with less sugar and sweetness added from the banana
- Packed with flavor from bananas & blueberries
What you need to make Banana Blueberry Muffins
Ingredient notes & substitutions
- Butter: use salted butter, or unsalted plus a pinch of salt
- Bananas should be ripe - rather overripe than under
- Blueberries can be excluded to make super tasty banana muffins
- Frozen blueberries can be used, but will change the texture slightly and color the batter
- Vanilla extract can be swapped for vanilla powder or vanilla sugar. If using either of these, mix it in with the dry ingredients.
How to make Blueberry Banana Muffins
- Place butter and sugar in a large bowl. Mix until creamy and fluffy.
- Add eggs, and mix until fluffy
- Add mashed banana
- Mix together the dry ingredients and add to the wt ingredients, together with the milk
- Mix gently until just combined, and not more
- Gently mix in blueberries
- Fill a lined muffin pan, you can fill it about ⅘ of the way up
- Bake 18-20 minutes until golden brown and cooked through
Tips & tricks
- Don't overmix the batter or the muffins can come out a bit dense and not as moist
- Line the pan with silicone or paper liners to avoid messy cleanup
- Top with sugar before baking for additional sweetness
- Use a tooth pick to check if they are done - when inserted into the middle of a muffin it should come out with no or very little batter on it
- Make them gluten free by using gluten-free flour
- Store muffins in plastic bags or other airtight container in room temperature. They're best the first 3 days, but fine for up to 5.
- Store muffins in plastic bags in the freezer for up to 6 months
Recipe FAQ
Why did the blueberries sink in my muffins?
The blueberries usually don't sink when making this recipe. But if you do have that problem you can save a little bit of batter that you don't add blueberries to, and add that to the bottom of the muffin liners.
Why are my muffins dense and hard?
If your muffins come out dense and hard this is likely due to overmixing. To avoid this, mix as little as possible after adding the mashed bananas, dry ingredients and milk.
More quick & easy muffin recipes
Looking for more quick & easy muffin recipes like these Blueberry Banana Muffins?
- Double Chocolate Chip Muffins
- Raspberry Muffins
- Lemon Poppy Seed Muffins
- Pumpkin Banana Muffins
- Cinnamon Apple Muffins
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Recipe
Blueberry Banana Muffins
Print RateServings: 12 muffins
Calories: 215kcal
Prep time: 12 minutes
Cook time: 23 minutes
Total time: 35 minutes
Ingredients
- ½ cup salted butter at room temperature, cut in small pieces, or unsalted + a pinch of salt
- ½ cup sugar
- 2 eggs at room temperature
- 1 teaspoon vanilla extract or vanilla powder/vanilla sugar
- 3 ripe bananas mashed, rather over-ripe than under
- 1.5 cups all-purpose flour
- 1.5 teaspoon baking powder
- ½ cup milk at room temperature
- 1.5 cups fresh blueberries
- 1 tablespoon sugar optional, for topping the muffins
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with muffin liners.
- Place sugar and butter in a large bowl and mix until fluffy.½ cup salted butter, ½ cup sugar
- Add the eggs and vanilla extract and mix until fluffy.2 eggs, 1 teaspoon vanilla extract
- In a separate bowl, mix together flour and baking powder. Add this to the egg, butter & sugar mixture together with mashed banana and milk. MIx gently until just combined, not more.3 ripe bananas, 1.5 cups all-purpose flour, 1.5 teaspoon baking powder, ½ cup milk
- Gently fold in the blueberries.1.5 cups fresh blueberries
- Scoop batter into muffin liners, filling them a little more than ¾ of the way. Optional: top with sugar.1 tablespoon sugar
- Bake in the middle of the oven for 18-20 minutes. Test with a cake tester or toothpick – it should come out with no or very little cake batter when they are done.
Equipment (may contain affiliate links)
- Measuring cups (metric or US)*
Video
Notes
- Blueberries can be excluded to make super tasty banana muffins
- Don't overmix the batter or the muffins can come out a bit dense and not as moist
- Top with sugar before baking for additional sweetness
- Use a tooth pick to check if they are done - when inserted into the middle of a muffin it should come out with no or very little batter on it
- Store muffins in plastic bags or other air tight containers in room temperature. They're best the first 3 days, but fine for up to 5.
- Freeze muffins n plastic bags for up to 6 months
Why did my muffins turn out dense and hard?
If your muffins turned out dense, this is likely due to overmixing the batter after adding the dry ingredients and banana. It can also be due to not mixing the butter, sugar, and eggs enough before. Follow the process outlined here in detail, and you will not have this problem.Nutrition
Calories: 215kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 76mg | Potassium: 215mg | Fiber: 2g | Sugar: 15g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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