Few things beat the comforting aroma of fresh-baked banana blueberry muffins filling the kitchen. These muffins combine the natural sweetness of ripe bananas with juicy blueberries, creating a soft, moist texture that’s perfect for breakfast, snacks, or anytime cravings.
This easy recipe comes together with simple ingredients you probably have at home. Whether you use fresh or frozen blueberries, you’ll get tender, flavorful muffins every time. The natural sweetness from the bananas pairs perfectly with bursts of tart blueberry flavor, making these muffins an instant favorite.
Table of Contents
Ingredients
These banana blueberry muffins are simple to make using everyday pantry staples and fresh produce. You can use fresh or frozen blueberries, and the recipe works with regular or healthier substitutions to fit your preferences.
Dry Ingredients
• 1 ½ cups all-purpose flour – You can swap for wheat flour or a gluten free flour blend if preferred
• 1 teaspoon baking powder – Helps create light, fluffy muffins
• ½ teaspoon baking soda – Adds rise and keeps the texture soft
• ¼ teaspoon salt – Balances the sweetness
Wet Ingredients
• 2 medium ripe bananas, mashed – Use overripe bananas for the best sweetness and moisture
• ⅓ cup coconut oil, melted – Adds richness; substitute butter if preferred
• ½ cup granulated sugar – Or use coconut sugar for a less refined option
• 1 large egg, at room temperature – Binds the batter
• ½ cup almond milk or regular milk – Keeps the muffins moist and light
• 1 teaspoon vanilla extract – Enhances the banana flavor
Add-Ins
• 1 cup fresh or frozen blueberries – Both work well; if using frozen blueberries, no need to thaw
• ¼ cup rolled oats (optional) – For added texture and fiber
• 1 tablespoon flour (for coating blueberries) – Helps prevent berries from sinking
These ingredients come together for fluffy, moist, and flavorful muffins. You can adjust with simple swaps to create healthy blueberry banana muffins or stay classic with the original banana blueberry muffin recipe.
Instructions
Follow these simple steps to make blissful banana blueberry muffins with a soft, moist texture and plenty of fruity flavor.
Step 1: Prep the Muffin Pan
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with oil or butter to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Combine the Wet Ingredients
In another bowl, mash the ripe bananas until smooth. Stir in the melted coconut oil, sugar, egg, milk, and vanilla extract until well combined.
Step 4: Combine Wet and Dry Mixtures
Add the dry ingredients to the banana mixture, stirring gently with a spatula. Do not overmix, stop as soon as the flour disappears to keep the muffins light and fluffy.
Step 5: Fold in the Blueberries
If using frozen blueberries, toss them with a tablespoon of flour to help prevent sinking. Gently fold in the blueberries and oats (if using) until evenly distributed.
Step 6: Fill the Muffin Cups
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full for nicely domed muffins. Avoid overfilling to prevent spilling over.
Step 7: Bake the Muffins
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden, and the muffins will feel springy when lightly pressed.
Step 8: Cool the Muffins
Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to allow the muffins to cool completely.
Once cooled, enjoy your banana blueberry muffins, or store them in an airtight container for later. These muffins are great for breakfast, snacks, or freezing for busy mornings.
Pro Tips and Variations
Mastering banana blueberry muffins is easy with a few practical tips. You can also tweak the recipe to fit your taste, dietary needs, or what you have on hand.
Pro Tips for Perfect Muffins
• Use overripe bananas: Soft, spotted ripe bananas add more sweetness and moisture. The riper, the better.
• Measure flour properly: Spoon the flour into your measuring cup and level it off. Too much flour can make muffins dense.
• Don’t overmix the batter: Stir the dry ingredients into the banana mixture until just combined. Overmixing can lead to rubbery muffins.
• Toss blueberries in flour: If using frozen blueberries, coat them with a bit of flour to help them stay evenly distributed.
• Check for doneness: Muffins are ready when the tops are golden and a toothpick inserted in the center comes out clean.
• Let the muffins cool: After baking, allow the muffins to cool for at least 5 minutes before removing them from the pan to avoid crumbling.
Delicious Variations to Try
• Healthy swap: Replace some of the all-purpose flour with wheat flour or use gluten free flour for a lighter option.
• Add oats: For heartier texture, mix in a handful of oats to create banana blueberry oatmeal muffins.
• Mini muffins: Use a mini muffin pan for bite-sized treats. Reduce bake time to 10–12 minutes.
• Extra fruit flavor: Add a handful of frozen berries or a few extra juicy blueberries for more bursts of fruit in every bite.
• Banana bread muffins: Increase the mashed banana slightly for more of a banana bread texture.
• Freeze for later: You can freeze banana blueberry muffins after they cool completely. Store in an airtight container for up to 2 months.
Serving Suggestions
These banana blueberry muffins are versatile, making them perfect for breakfast, snacks, or light desserts. Their soft, moist texture and fruity flavor pair well with a variety of drinks and spreads.
Serve for Breakfast or Brunch
• Enjoy warm muffins with a cup of coffee, tea, or a smoothie for a quick breakfast.
• Pair them with scrambled eggs, yogurt, or fruit for a balanced meal.
• Add a drizzle of honey, almond butter, or extra mashed banana on top for a boost of flavor.
Snack or On-the-Go Treat
• These muffins are ideal for school lunches, afternoon snacks, or grab-and-go energy bites.
• Pack them for road trips, picnics, or busy mornings when you need something satisfying and portable.
Storage and Freshness Tips
• Room Temperature: Store muffins in an airtight container for up to 3 days. They stay moist and fresh when sealed properly.
• Fridge: Refrigerate for up to 5 days if you want them to last longer. Allow to come to room temperature before eating.
• Freezer: You can easily freeze banana blueberry muffins. Wrap individually or place in a freezer bag for up to 2 months. Thaw at room temperature or reheat gently.
Banana Blueberry Muffins
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour or use wheat flour or gluten free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 medium ripe bananas mashed
- ⅓ cup coconut oil melted, or substitute butter
- ½ cup granulated sugar or use coconut sugar
- 1 large egg at room temperature
- ½ cup almond milk or use regular milk
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup fresh or frozen blueberries do not thaw if using frozen
- ¼ cup rolled oats optional, for added texture
- 1 tablespoon flour for coating blueberries to prevent sinking
Instructions
- Preheat oven to 375°F (190°C) and line a muffin pan with liners or grease lightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mash the ripe bananas and stir in coconut oil, sugar, egg, milk, and vanilla extract.
- Add the dry ingredients to the banana mixture and stir gently until just combined. Do not overmix.
- Toss the blueberries with 1 tablespoon of flour, then fold them and the oats into the batter.
- Spoon the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Conclusion
If you’re looking for an easy, reliable banana blueberry muffin recipe, this one delivers every time. With simple ingredients and minimal effort, you’ll get moist, flavorful muffins loaded with sweet bananas and juicy blueberries.
These muffins are perfect for breakfast, snacks, or even a light dessert. You can use fresh or frozen blueberries, adjust for healthier swaps, or keep them classic. The combination of banana and blueberry flavor makes them a crowd-pleaser, whether you’re baking for your family, meal prepping for the week, or sharing with friends.
FAQs
What is the secret to moist muffins?
The key to moist muffins is using ripe bananas, the right amount of fat like coconut oil or butter, and not overmixing the batter. Overripe bananas add natural sweetness and keep the texture soft. Adding ingredients like greek yogurt or almond milk also helps maintain moisture.
Why did my banana muffins turn out rubbery?
Rubbery muffins usually happen when the batter is overmixed. Stir the dry ingredients into the banana mixture gently and only until combined. Overmixing develops too much gluten, making the muffins dense and chewy instead of light and fluffy.
What makes a muffin fluffy?
The combination of baking powder, baking soda, and properly measured ingredients helps create a fluffy texture. Avoid overmixing, and make sure to let the muffins bake until the tops spring back and a toothpick comes out clean. Letting the muffins cool for a few minutes in the pan also helps keep them light.
How full should I fill my muffin cups?
Fill each muffin cup about ¾ full. This allows enough room for the muffins to rise without overflowing. Overfilling can lead to uneven tops, while underfilling makes flat muffins. Use a cookie scoop for even portioning if needed.
Are muffins better with butter or oil?
Both work well, but coconut oil or other oils tend to keep muffins more moist and soft for longer. Butter adds a richer flavor but can make muffins slightly firmer. If you prefer healthier muffins, using oil often gives the best results for texture.
Are muffins better with water or milk?
Milk, especially almond milk or dairy milk, adds richness and improves the structure of the muffins. Water can be used in a pinch, but the muffins won’t be as soft or flavorful. For the best banana blueberry muffins, always use milk in the batter.
