Blueberry Banana Muffins are what I reach for when I crave something tender, fruity, and full of cozy flavor. There’s something about the way ripe bananas meld with juicy blueberries that just feels like a warm hug on a chilly morning. I started making these when I had a bunch of overripe bananas on the counter and a container of fresh blueberries that needed to be used. What I ended up with was a muffin so soft, so packed with flavor, I couldn’t help but make it again and again.
These muffins are incredibly moist thanks to the bananas, and they carry just enough sweetness to satisfy without being overwhelming. The burst of fresh blueberries in every bite adds a welcome tang, making them perfect for breakfast or a midday snack. I’ve even served them as a sweet ending to brunch, and they always disappear fast.
I like to enjoy mine with a smear of butter while they’re still warm from the oven. But honestly, they’re just as delightful the next day, especially if you pop them in the microwave for a few seconds. If you’re a fan of easy, comforting bakes, you’ll fall in love with these.
Before we dive in, if you enjoy rustic and comforting baked goods, you might also love this Old Time Oven Peach Cobbler or these Cherry-Topped Coconut Macaroons. And if you’re feeling nostalgic for holiday treats, check out the Reindeer Chow too.
Why You’ll Love This Blueberry Banana Muffins Recipe
These muffins are quick to make and ideal for using up overripe bananas. The recipe is simple, requiring just a few bowls and basic pantry ingredients. Each muffin comes out perfectly domed, golden, and laced with sweet-tart blueberries that balance the richness of banana. Whether you’re baking for your family, prepping for a brunch, or just want a snack to go with your coffee, these are bound to please. They also freeze beautifully, which means you can always have a batch ready for those busy mornings or surprise guests.
Ingredients
Ripe Bananas: These are the key to a moist muffin and add natural sweetness. The riper, the better.
Fresh Blueberries: They bring bursts of tartness and color, making the muffins juicy and visually appealing.
All-Purpose Flour: Provides the structure and foundation for the muffin.
Granulated Sugar: Adds sweetness to balance the fruitiness.
Egg: Binds the ingredients together and adds richness.
Vegetable Oil: Keeps the muffins moist without overpowering the banana and blueberry flavors.
Vanilla Extract: Adds depth and enhances the fruity notes.
Baking Soda: Reacts with the banana’s acidity to help the muffins rise.
Salt: A small pinch boosts all the other flavors.
How to Make Blueberry Banana Muffins
Step 1: Mash the Bananas
In a large mixing bowl, mash the ripe bananas until smooth. This will form the base of your muffin batter.
Step 2: Add Wet Ingredients
To the mashed bananas, add the egg, sugar, vegetable oil, and vanilla extract. Mix well until all the ingredients are fully combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution before combining with the wet mixture.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients into the banana mixture, stirring until just combined. Be careful not to overmix to keep the muffins tender.
Step 5: Fold in Blueberries
Gently fold in the blueberries, being cautious not to crush them. This will keep their shape and juiciness intact.
Step 6: Fill Muffin Tin
Line a muffin tin with paper liners and fill each cup about 3/4 full with batter. This allows room for the muffins to rise.
Step 7: Bake
Bake at 350°F (175°C) for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Recipe Variations and Possible Substitutions
You can easily tailor these Blueberry Banana Muffins to suit your preferences or dietary needs. If you’re avoiding eggs, a flaxseed egg works beautifully. Just mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for five minutes. It binds the batter just as well.
For a richer flavor, substitute melted butter for the vegetable oil. If you like a bit of crunch, add chopped walnuts or pecans to the batter. You can also replace the blueberries with raspberries or blackberries for a different fruity twist. A sprinkle of coarse sugar on top before baking gives the muffins a lovely, sweet crust.
Looking to make them gluten-free? Use a one-to-one gluten-free flour blend. They come out just as moist and flavorful.
Serving and Pairing Suggestions
These muffins are perfect as they are, but a little butter or cream cheese takes them to the next level. Serve them with a cup of hot coffee or a glass of cold milk for a comforting start to your day. They’re also lovely on a brunch spread next to a savory dish like a cheesy egg bake or breakfast sausage.
If you’re packing them for a snack, wrap them in parchment and pair with a handful of almonds or a hard-boiled egg for a balanced bite.
Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic and placed in a zip-top bag for up to 3 months.
To reheat, microwave a muffin for 20-30 seconds or warm in a 300°F oven for 10 minutes. They come back to life beautifully.
FAQs
How do I keep my Blueberry Banana Muffins from becoming soggy?
Make sure the muffins cool completely before storing and avoid covering them while they’re still warm. That traps steam and can make them soggy.
Can I use frozen blueberries in Blueberry Banana Muffins?
Absolutely. Toss them in a little flour before folding into the batter to help prevent bleeding and sinking.
Why did my Blueberry Banana Muffins turn out dense?
Overmixing the batter can develop the gluten in the flour and make muffins dense. Stir until just combined.
Are Blueberry Banana Muffins healthy?
They can be! These muffins use fruit for natural sweetness and can be made with whole wheat flour or reduced sugar if desired.
Can I make mini Blueberry Banana Muffins instead?
Yes, just reduce the baking time to about 12-15 minutes. Keep an eye on them and do the toothpick test for doneness.
Related Recipe You’ll Like
If you enjoyed these Blueberry Banana Muffins, you might want to try the Zucchini Carrot Oatmeal Muffins for another moist and nutrient-packed treat. Or maybe you’re in the mood for something sweet and crispy like the Mini Cinnamon Roll Cheesecakes that combine a buttery crust with a creamy center. For a fruit-forward bake, don’t miss the Lemon Rhubarb Loaf with Glaze.
Save and Share This Recipe for Later
If these Blueberry Banana Muffins made your day brighter, pin them now on your favorite Pinterest board so you can find them again easily. Whether you’re planning your next brunch, baking day, or just browsing for breakfast inspiration, this recipe deserves a spot in your collection. And don’t forget to share the joy — text it to a fellow muffin lover or post your fresh batch on social media. Let’s spread the muffin magic!
Blueberry Banana Muffins
Blueberry Banana Muffins are a delightful blend of ripe bananas and juicy blueberries, making them an ideal breakfast or snack. These muffins are incredibly moist and naturally sweet, with the tang of fresh berries to brighten every bite. This easy recipe is perfect for using up overripe bananas and can be customized to suit gluten-free or dairy-free diets. With simple pantry ingredients and a one-bowl method, these muffins are a reliable, crowd-pleasing option for busy mornings or weekend brunches.
Ingredients
- 3 ripe bananas
- 1 cup fresh blueberries
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 egg
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas until smooth.
- Add the egg, sugar, vegetable oil, and vanilla extract to the bananas. Mix well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use frozen blueberries; toss them in a bit of flour before adding to prevent bleeding.
- For a crunchier top, sprinkle coarse sugar over the muffins before baking.
- These muffins freeze well for up to 3 months.
