Banana Blueberry Muffins are a combination of two breakfast favorites! This easy recipe is moist and delicious, with juicy berries adding flavor and sweetness.

Moist banana blueberry muffin on plate


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. 

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!

Overhead view of ingredients for banana blueberry muffins

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.
Overhead view of banana blueberry muffins in pan

How to Make Banana Blueberry Muffins

Scroll to the recipe card at the bottom of the page for full printable instructions.

  1. Mix the wet ingredients. Cream the sugar and butter, then mix in the banana, milk, yogurt, and eggs.
  2. Mix the dry ingredients. Whisk together the flour, baking soda and salt. 
  3. Finish the batter. Slowly add the dry ingredients to the wet ingredients, then fold in the berries.
  4. Add the batter to the pan. Divide the banana blueberry muffin batter into a muffin tin.
  5. Bake. Bake at 350ºF for 20 minutes, or until a toothpick comes out clean. Cool for 10 minutes in the pan, then remove and finish cooling on a wire rack.

Tips for Making Banana Blueberry Muffins

These simple tips will help you make sure your muffins turn out perfect!

  • 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.
  • Don’t overmix the batter. Once you add the dry ingredients to the wet, mix until just combined. Overmixing can lead to tough muffins instead of that perfect fluffy texture.
Overhead view of banana blueberry muffins on tray

Variations and Substitutions

I love these banana blueberry muffins as written, but here are some ways to make the recipe your own.

  • Add a glaze. Mix together powdered sugar and a splash of milk to create a simple glaze and drizzle it over the cooled muffins for an extra touch of sweetness.
  • Give them some texture. For an added crunch, mix chopped walnuts or pecans into the batter before baking.
  • Swap the topping. Instead of the crumble topping, you can sprinkle turbinado sugar over the tops before baking for some crunch.

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.

Halved banana blueberry muffin on plate

What to Serve With Banana Blueberry Muffins

More Muffin Recipes

For more easy muffin recipes, follow us on Instagram and Facebook!

Moist banana blueberry muffin on plate

Get the Recipe: Banana Blueberry Muffins

Banana blueberry muffins are a combination of two breakfast favorites. This easy recipe is moist, delicious, and freezer-friendly too!
No ratings yet

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

Equipment

  • muffin tin

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.
Calories: 303kcal, Carbohydrates: 52g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 267mg, Potassium: 144mg, Fiber: 2g, Sugar: 30g, Vitamin A: 302IU, Vitamin C: 3mg, Calcium: 31mg, Iron: 2mg