This post may contain affiliate links. Please read our disclosure policy.
Banana Blueberry Muffins are the best of both worlds: fluffy banana muffins and juicy blueberry bursts in every bite. You’ll mix the wet and dry ingredients separately, gently fold in the blueberries, then bake, just 10 minutes prep and 25 minutes in the oven. They’re perfect for breakfast, snack, and freezer-friendly meal prep.
Moist for days thanks to ripe bananas and a gentle mixing method. I tested these muffins a few ways to make sure they bake up tender (not dense) with blueberries that don’t all sink to the bottom.
Table of Contents
- Ingredients for Banana Blueberry Muffins
- Kellie’s Blueberry Tips (Fresh or Frozen)
- How to Make Banana Blueberry Muffins
- Kellie’s Tips for Making Banana Blueberry Muffins
- Variations and Substitutions
- Bakery-Style Muffin Tops
- How to Store Leftovers
- What to Serve With Banana Blueberry Muffins
- More Muffin Recipes
- Banana Blueberry Muffin Recipe
When you just can’t decide between making a batch of Banana Bread Muffins or Blueberry Muffins, banana blueberry muffins are there to save the day. These easy muffins combine the best of both worlds for a delicious breakfast treat!
The sweetness of ripe bananas makes recipes like Banana Bread tasty, but adding blueberries takes them to the next level—and makes these muffins extra moist, too. That’s because the blueberries release moisture into the muffins, giving them a tender crumb the same way they do in our Fluffy Blueberry Pancakes
Not only are these muffins delicious and moist, but they are also incredibly easy to make. The ingredient list is short and the process is simple, which makes these muffins a great choice for anyone who loves a fresh-baked treat, but doesn’t necessarily enjoy spending hours baking in the kitchen.
Double the recipe and stash some banana blueberry muffins in the freezer for breakfast on-the-go or a kid-friendly afterschool snack!
Ingredients for Banana Blueberry Muffins
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Granulated Sugar – AKA everyday white sugar.
- Butter – Soften this before you get started so it’s easy to cream with the sugar.
- Mashed Ripe Banana – The darker the banana, the sweeter your muffins will be! Very ripe bananas also have more banana flavor.
- 2% Milk – Or whatever milk you have in the fridge.
- Plain Fat-Free Greek Yogurt – Sour cream can be substituted if you prefer.
- Eggs – Let these come to room temperature with the butter. They hold more air when beaten that way, giving your banana blueberry muffins a little extra lift.
- All Purpose Flour – I like to use an organic flour but you can substitute with your favorite all purpose flour, gluten free flour or whole wheat flour.
- Baking Soda – The leavening agent that helps the muffins rise.
- Kosher Salt – Just a bit, to enhance the overall flavor of the muffins.
- Blueberries – You can use fresh or frozen. If you use frozen, don’t thaw them first or your muffins will end up discolored.
Kellie’s Blueberry Tips (Fresh or Frozen)
Blueberries can sink, streak the batter purple, or get mushy, here’s how to keep your muffins pretty and packed with berries:
- Fold gently: stop as soon as the blueberries are mixed in, overmixing creates tough muffins and purple batter.
- Fresh blueberries: rinse and dry well.
- Frozen blueberries: use them straight from the freezer (don’t thaw).
- Prevent sinking and bleeding: toss blueberries with 1–2 teaspoons flour before folding into the batter.
How to Make Banana Blueberry Muffins
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Mix wet ingredients and dry ingredients separately. This keeps you from overmixing once flour is involved.
- Don’t overmix. Once flour goes in, stir just until you don’t see dry streaks, the batter should look a little lumpy (that’s good).
- Fold berries last. Gently fold in the blueberries (and any nuts) at the very end.
- Fill evenly. A scoop makes muffins the same size, so they bake evenly.
- Check for doneness the right way. A toothpick should come out with a few moist crumbs (not wet batter). Overbaking dries muffins out fast.
Pro Tip: Want taller muffin tops? Fill the muffin cups to the top and bake on the center rack.
Kellie’s Tips for Making Banana Blueberry Muffins
These simple tips will help you make sure your muffins turn out perfect!
- Don’t overmix the batter. Once you add the dry ingredients to the wet, mix until just combined. Over mixing can lead to tough muffins instead of that perfect fluffy texture. Stop at 10-12 stirs, max.
- Measure the bananas. To make sure your batter has the right consistency, it’s important to mash the bananas first and then measure them. If you just go by number, you may end up using too much or too little.
- Measure the flour correctly too. To avoid dense muffins, be sure to measure your flour correctly. Lightly spoon the flour into a measuring cup and level it off with a knife.
- Use ripe bananas: the spottier, the better for sweetness and moisture.
- Room temp eggs help: they mix in smoothly and make a more even batter.
- Don’t overbake: start checking a couple minutes early, muffins go from perfect to dry quickly.
Variations and Substitutions
I love these banana blueberry muffins as written, but here are some ways to make the recipe your own.
- Add nuts: fold in chopped walnuts or pecans.
- Add a glaze: drizzle a simple powdered sugar glaze over cooled muffins.
- Swap the topping: turbinado sugar is great, but regular sugar or a light cinnamon-sugar works too.
- Make them extra berry-y: add a handful more blueberries (just fold gently).
Bakery-Style Muffin Tops
If you want those taller, bakery-style tops:
- Sprinkle with turbinado sugar before baking for a crisp, sparkly top.
- Fill the muffin cups a little fuller, almost to the top of the muffin cup.
How to Store Leftovers
Store banana blueberry muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap each muffin individually in plastic wrap, then place them in an airtight container or freezer bag; they’ll keep for up to 3 months. When you’re ready to enjoy them, simply thaw your muffins at room temperature or warm them in the microwave.
What to Serve With Banana Blueberry Muffins
These muffins work for breakfast, brunch, or snack. Try them with:
- Breakfast: scrambled eggs and fruit
- Brunch: yogurt parfaits and coffee
- Snack: peanut butter, almond butter, or a glass of milk
More Muffin Recipes
- Lemon Poppy Seed Muffins
- Pumpkin Cream Cheese Muffins
- Funfetti Coffee Cake Muffins
- Caramel Crunch Banana Oat Muffins
- Cranberry Orange Muffins
- Double Chocolate Zucchini Muffins
For more easy muffin recipes, follow us on Instagram and Facebook!
Banana Blueberry Muffin Recipe
Equipment
- muffin tin
- whisk
- measuring cup
- measuring spoon
- spatula
Ingredients
- 1 cup granulated sugar
- ¼ cup butter, softened
- 1 ⅔ cups mashed ripe banana, about 3 bananas
- ¼ cup 2% milk
- ¼ cup plain fat free Greek yogurt, I used Chobani
- 2 large eggs
- 2 cups all purpose flour, I used King Arthur
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup blueberries
Instructions
- Preheat oven to 350˚F.
- In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
- In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Fold in the blueberries.
- Divide the batter evenly between the wells of a muffin tin lined with cupcake papers or coated with cooking spray filling halfway.
- Bake at 350˚F for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
Notes
- Frozen blueberries: add from frozen (do not thaw).
- Optional: toss blueberries with 1–2 tsp flour to prevent sinking/bleeding.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, use them straight from frozen (don’t thaw) and toss with a little flour before folding in.
Toss them with 1–2 teaspoons flour and fold gently at the end.
Usually it’s overmixing or too much flour. Mix just until combined and measure flour carefully.
Yes, bake mini muffins until a toothpick comes out with a few moist crumbs. Start checking early.
They freeze great. Let them cool completely, then freeze in a sealed bag or container.
I made this recipe and the muffins were dense bricks. I’m an experienced baker and have never had a result that even approximated this. The only thing I did differently from other muffins I’ve made is that I used a silicon muffin pan…. which is a lazy approach and I probably will never use again. I measured ingredients carefully. ?????
Hi Robert, This recipe was tested in a metal muffin pan so I’m not sure what went wrong. It should work in a silicone baking mold but they are not dense when we make them. The only thing I can think of is maybe the batter was over mixed. That can cause issues with texture and denseness.