Easy Banana Blueberry Muffins

There’s a certain magic that happens on a slow weekend morning. For me, it often starts with the familiar sight of three very speckled, almost-forgotten bananas on the counter. Instead of seeing a problem, I see an opportunity.

An opportunity to fill the house with the warm, comforting scent of baking. This is precisely how my go-to recipe for Easy Banana Blueberry Muffins was born. It wasn’t from a fancy cookbook but from a desire to combine two of my favorite things—the sweet, creamy flavor of ripe banana and the tart burst of fresh blueberries.

These aren’t just any muffins; they are incredibly moist, perfectly sweet, and so simple to whip up that they’ve become a breakfast staple. This simple banana blueberry muffin recipe transforms those sad-looking bananas into a batch of the most delicious, fluffy, and moist banana blueberry muffins you’ll ever try. Trust me, after one bite, you’ll start letting your bananas get overripe on purpose. This is truly the best banana blueberry muffin recipe for any occasion.

Why You’ll Love These Easy Banana Blueberry Muffins

There are countless reasons to adore this recipe, but let’s break down the best parts. First and foremost, they live up to their name. This is an incredibly simple muffin recipe that anyone can master.

You don’t need a stand mixer or any fancy equipment. Just two bowls, a whisk, and a muffin tin are all it takes to create these delightful treats. Secondly, this recipe uses pantry staples you likely already have on hand, making it perfect for spontaneous baking urges.

The combination of banana and blueberry is a classic for a reason; the flavors complement each other perfectly, creating a balanced and satisfying bite every time. Consequently, these moist banana blueberry muffins are a fantastic way to use up overripe bananas, reducing food waste while producing something delicious. They are perfect for a quick grab-and-go breakfast, a lovely addition to a brunch spread, or a satisfying afternoon snack with a cup of tea.

In short, this is the best banana blueberry muffin recipe because it’s reliable, versatile, and absolutely delicious. You’ll find yourself coming back to these Easy Banana Blueberry Muffins again and again.

Ingredients You’ll Need

The beauty of these Easy Banana Blueberry Muffins lies in their simple, wholesome ingredients. Each component plays a crucial role in creating the perfect texture and flavor. Here’s what you’ll need:

Substitutions & Variations

One of the best things about this blueberry banana muffins recipe is how adaptable it is. You can easily tweak it to suit your preferences or what you have in your kitchen. Here are a few ideas for making these banana blueberry muffins your own:

• Flour Power: For a heartier, nuttier muffin, substitute half of the all-purpose flour with whole wheat flour. For a different texture, you could also use white whole wheat flour.
• Sweetener Swaps: If you prefer, you can replace the granulated sugar with an equal amount of brown sugar for a deeper, more caramel-like flavor. You could also reduce the sugar slightly if your bananas are very sweet.
• Oil for Butter: No butter? No problem. You can substitute the melted butter with an equal amount of a neutral oil like canola or coconut oil. Using coconut oil will add a subtle coconut flavor that pairs wonderfully.
• Add a Crunch: Introduce some texture by adding 1/2 cup of chopped walnuts or pecans to the batter when you fold in the blueberries.
• Chocolate Infusion: For an even more decadent treat, mix in 1/2 cup of chocolate chips along with the blueberries. Banana, blueberry, and chocolate are a fantastic trio.
• Zesty Twist: Add a teaspoon of lemon zest to the wet ingredients. The zest brightens the flavor of the blueberries and adds a lovely freshness to these Easy Banana Blueberry Muffins.
• Streusel Topping: Before baking, sprinkle a simple streusel topping (made from flour, sugar, butter, and cinnamon) over the batter for a crunchy, bakery-style finish. There are so many variations for easy banana blueberry muffins!

Step-by-Step Instructions

Ready to bake? Following these simple steps will show you how to make Easy Banana Blueberry Muffins perfectly every time. Grab your apron and let’s get started!

1. Prep Your Station: First, preheat your oven to 375°F (190°C). Then, line a 12-cup standard muffin tin with paper liners or grease it with butter or non-stick spray. This ensures your muffins won’t stick.
2. Combine Dry Ingredients: Next, in a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon. Whisking helps to evenly distribute the leavening agents, which is key for a good rise.
3. Prepare Wet Ingredients: In a separate medium-sized bowl, mash the ripe bananas thoroughly with a fork until they are mostly smooth (a few small lumps are perfectly fine). Then, add the lightly beaten egg, melted butter, and vanilla extract to the mashed bananas. Stir everything together until it’s well combined.
4. Combine Wet and Dry: Now, pour the wet banana mixture into the bowl with the dry ingredients. Using a spatula, gently fold the ingredients together until just combined. It is crucial not to overmix the batter! A few streaks of flour are okay. Overmixing develops the gluten and can result in tough, dense muffins.
5. Fold in the Blueberries: Gently fold the fresh or frozen blueberries into the muffin batter. If you’re using frozen blueberries, add them directly from the freezer without thawing to prevent them from bleeding too much color into the batter. For baking the perfect banana blueberry muffins, this step should be quick and gentle.
6. Fill the Muffin Tin: Evenly divide the batter among the 12 prepared muffin cups. Each cup should be about two-thirds full. For a bakery-style look, you can sprinkle a little coarse sugar over the top of each muffin before baking.
7. Bake to Perfection: Place the muffin tin in the preheated oven. Bake for 20 to 25 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
8. Cool and Enjoy: Once baked, remove the muffin tin from the oven. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy. Enjoy your delicious, homemade, simple banana blueberry muffins!

Pro Tips for Success

To ensure your Easy Banana Blueberry Muffins come out perfectly moist and delicious every single time, keep these professional tips in mind.

• Use Very Ripe Bananas: This is the most important tip! The darker and more speckled the banana peel, the sweeter and more flavorful your muffins will be. They also add a significant amount of moisture, which is key for a tender crumb. For the most flavorful Easy Banana Blueberry Muffins, use the ripest bananas you can find.
• Don’t Overmix the Batter: I can’t stress this enough. Mix the wet and dry ingredients until they are just combined. Overmixing the batter will lead to tough, rubbery muffins instead of the light, fluffy texture we’re aiming for. A lumpy batter is a happy batter!
• Coat Blueberries in Flour: To prevent your blueberries from sinking to the bottom of the muffins, toss them in a tablespoon of flour from your measured dry ingredients before folding them into the batter. This light coating helps them stay suspended in the batter as they bake.
• Room Temperature Ingredients: For a more uniform batter and a better rise, try to use ingredients that are at room temperature, especially the egg. This helps them incorporate more easily and creates a smoother texture in your final moist banana blueberry muffins.
• Fill Muffin Cups Properly: For nicely domed muffin tops, fill your muffin liners about two-thirds to three-quarters of the way full. This gives them enough space to rise without spilling over the sides.
• Initial High-Heat Blast: For a professional bakery-style dome, you can start baking your Easy Banana Blueberry Muffins at a higher temperature, like 425°F (220°C), for the first 5 minutes. Then, reduce the temperature to 375°F (190°C) for the remainder of the baking time without opening the oven door. This initial blast of heat helps them rise quickly.

Storage & Reheating Tips

Storing your homemade banana blueberry muffins correctly will keep them fresh and delicious for days. Here’s how to do it:

At Room Temperature: Store the cooled muffins in an airtight container lined with a paper towel. The paper towel will absorb any excess moisture and prevent the tops from getting soggy. They will stay fresh for up to 3 days at room temperature.

In the Refrigerator: While you can store them in the fridge for up to a week, be aware that refrigeration can sometimes dry out baked goods. If you do store them in the fridge, make sure they are in a well-sealed container.

Freezing: These Easy Banana Blueberry Muffins are perfect for freezing! Once they have cooled completely, place them in a single layer on a baking sheet and freeze for about an hour. Once firm, transfer them to a freezer-safe zip-top bag or airtight container.

Freezing these easy banana blueberry muffins this way prevents them from sticking together. They will last for up to 3 months in the freezer.

Reheating: To reheat, you can pop a muffin in the microwave for 15-20 seconds for a quick, warm treat. If you prefer a slightly crispy top, you can reheat it in a toaster oven or an air fryer at 350°F (175°C) for a few minutes. If reheating from frozen, let them thaw at room temperature first or microwave for about 30-40 seconds.

What to Serve With This Recipe

These Easy Banana Blueberry Muffins are fantastic all on their own, but they also pair wonderfully with a variety of accompaniments. Here are some serving suggestions:

• A simple pat of softened butter melting into a warm muffin is pure comfort.
• For extra sweetness, a drizzle of honey or pure maple syrup is a delicious choice.
• Serve alongside a bowl of Greek yogurt and some fresh fruit for a well-rounded and satisfying breakfast. A dollop of creamy vanilla yogurt is especially nice.
• They are the perfect companion to your morning cup of coffee, latte, or a soothing cup of herbal tea.
• For a richer treat, a little bit of cream cheese or a dollop of fruit jam is a wonderful addition.
• Pack them in lunchboxes for a delightful and wholesome snack for both kids and adults.

FAQs

Can I use frozen blueberries in this easy banana blueberry muffin recipe?

Absolutely! Frozen blueberries work wonderfully in this recipe. The key is to not thaw them before adding them to the batter.

Add them straight from the freezer and gently fold them in at the very end. This helps prevent them from bursting and turning your batter purple. Tossing them in a bit of flour first, as mentioned in the pro tips, is also highly recommended.

How do I know when the banana blueberry muffins are done?

There are two reliable ways to check for doneness. The tops of the muffins should be a light golden brown and feel firm to a gentle touch. For a more precise test, insert a wooden toothpick or a cake tester into the center of one of the muffins.

If it comes out clean or with only a few moist crumbs clinging to it, they are ready. If you see wet batter, they need a few more minutes in the oven.

Why did my blueberries sink to the bottom?

This is a common issue, but it has an easy fix! Blueberries sometimes sink because they are heavier than the surrounding batter. To prevent this, gently toss your blueberries (fresh or frozen) in 1 to 2 tablespoons of the dry flour mixture before folding them into the batter. The light coating of flour helps them grip the batter and remain suspended as the muffins bake.

What makes these muffins so moist?

The secret to these incredibly moist banana blueberry muffins lies in a few key ingredients. The mashed overripe bananas are the primary source of moisture and natural sweetness. The melted butter adds richness and a tender texture that oil alone can’t quite replicate. Finally, being careful not to overmix the batter ensures that the gluten in the flour doesn’t overdevelop, which keeps the muffins light and tender rather than tough.

Can I make these easy banana blueberry muffins gluten-free?

Yes, you can adapt this recipe to be gluten-free. For the best results, use a high-quality, 1-to-1 gluten-free baking flour blend that contains xanthan gum. You can substitute it directly for the all-purpose flour in the recipe.

The texture might be slightly different, but they will still be incredibly delicious. Always check that your other ingredients, like baking powder, are certified gluten-free as well.

Nutrition Information (per serving)

The following nutritional information is an estimate for one of these Easy Banana Blueberry Muffins and may vary depending on the exact ingredients used.

Easy Banana Blueberry Muffins

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• Author: Jordan
• Total Time: 35 mins
• Yield: 12 muffins 1x

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Description

This simple banana blueberry muffin recipe transforms overripe bananas into a batch of the most delicious, fluffy, and moist banana blueberry muffins. They are incredibly moist, perfectly sweet, and so simple to whip up that they’ve become a breakfast staple.

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Ingredients

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1 1/2 cups All-Purpose Flour
3/4 cup Granulated Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Ground Cinnamo
3medium Very Ripe Bananas
1 Large Egg
1/3 cup Unsalted Butter, melted and slightly cooled
1 tsp Vanilla Extract
1 cup Blueberries, fresh or froze

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Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease it with butter or non-stick spray
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamo
3. In a separate medium-sized bowl, mash the ripe bananas thoroughly with a fork. Add the lightly beaten egg, melted butter, and vanilla extract to the mashed bananas and stir until well combined
4. Pour the wet banana mixture into the bowl with the dry ingredients. Gently fold the ingredients together using a spatula until just combined. Do not overmix; a few streaks of flour are okay
5. Gently fold the fresh or frozen blueberries into the muffin batter. If using frozen blueberries, add them directly from the freezer
6. Evenly divide the batter among the 12 prepared muffin cups, filling each about two-thirds full
7. Bake for 20 to 25 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean or with a few moist crumbs
8. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely

Notes

Use Very Ripe Bananas: The darker and more speckled the banana peel, the sweeter and more flavorful your muffins will be.

Don’t Overmix the Batter: Mix the wet and dry ingredients only until they are just combined to avoid tough, rubbery muffins.

Coat Blueberries in Flour: To prevent blueberries from sinking, toss them in a tablespoon of flour from your measured dry ingredients before folding them into the batter.

Use Room Temperature Ingredients: For a more uniform batter and a better rise, use ingredients that are at room temperature, especially the egg.

Initial High-Heat Blast: For a professional bakery-style dome, start baking at 425°F (220°C) for the first 5 minutes, then reduce the temperature to 375°F (190°C) for the remainder of the baking time without opening the oven door.

Variations: Add 1/2 cup of chopped nuts (walnuts or pecans) or chocolate chips. For a zesty twist, add 1 teaspoon of lemon zest to the wet ingredients.

Storage: Store cooled muffins in an airtight container lined with a paper towel at room temperature for up to 3 days. They also freeze well for up to 3 months.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 195 kcal
• Sugar: 17g
• Sodium: 280mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 22 mg