Delicious soft blueberry banana muffins are loaded with blueberries and topped with a bit of coarse sugar for a bakery style muffin.
These muffins are perfect for breakfast or brunch and are baked in just 20 minutes!
Banana muffins with blueberries
Banana bread is popular for so many reasons - tasty, full of flavor, easy to make. And making banana muffins just makes good sense with all the same qualities of the bread but baked as an easy grab and go muffin.
These banana blueberry muffins have all the deliciousness of banana bread but in muffin form and they are loaded with blueberries. You can add fresh or frozen blueberries.
Use up those overripe bananas in this quick and easy to make muffin recipe.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Bananas - really ripe and very brown
- Blueberries - fresh or frozen. If using frozen, do not thaw!
- Milk - Whole milk, 2% or skim milk work fine
- Oil - Canola or vegetable oil
- Vanilla - Use pure vanilla
- Spices - ground cinnamon and nutmeg
- Coarse Sparkling Sugar - optional for sprinkling on top of the muffins. You can also use regular granulated sugar or omit altogether.
Step by step directions
How to make it
In this section I share step by step photos, cooking method, techniques and a general overview. For detailed instructions, temperatures and timing, check the printable recipe card below.
- Peel bananas and place in a bowl. Mash with a fork or a potato masher.
- In a mixing bowl combine milk, brown sugar, eggs, oil and vanilla together with a whisk.
- Stir in mashed bananas
- Add flour, baking powder, salt, cinnamon and nutmeg.
- Use a spatula or large spoon to combine. Start mixing the flour and spices together first and then fold into batter.
- Add blueberries and fold gently into batter.
- Place batter into greased muffin tins or muffin tins lined with paper wrappers.
- Sprinkle with coarse sugar and bake in a preheated 375°F oven for 18-20 minutes
- Allow muffins to cool just slightly for 2-3 minutes then remove and finish cooling on a baking rack.
Recipe tips
- Use really ripe bananas. The peel should be nice and brown!
- Measure out mashed bananas - you'll need 1 cup of mashed bananas which is about 3 medium sized bananas.
- Fold dry ingredients into wet ingredients just until mixed. It's okay to have a few areas of dried flour still showing. It will be mixed when adding blueberries.
- Add blueberries and fold gently.
- Use a greased muffin tin or use paper liners.
- Sprinkle with coarse sugar or granulated sugar. It adds a bit of crunch and gives the muffins a bakery style touch.
Frozen blueberries
- To use frozen blueberries, do not thaw blueberries before adding
- Increase baking time by 5 minutes
Muffin Faqs
Bake in a preheated 375°F oven for 18-20 minutes.
Once cooled, store the muffins in an airtight container at room temperature for 3-4 days.
Yes, these blueberry banana muffins can be frozen for up to one month.
Be certain to fully cool muffins before freezing. Freeze in a single layer in a freezer container or freezer bag.
More muffin recipes
- Banana Oatmeal Muffins
- Cinnamon Muffins
- Banana Chocolate Chip Muffins
- Banana Nut Muffins
- Triple Chocolate Muffins
- Rhubarb Muffins
- Raspberry Lemon Muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out my entire collection of muffin recipes!
Blueberry Banana Muffins
Ingredients
- ¾ cup brown sugar
- ½ cup milk
- 2 eggs
- ¼ cup oil (canola or vegetable oil)
- 1 teaspoon vanilla
- 1 cup bananas (mashed, about 3 bananas, use very ripe bananas)
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1½ cups blueberries
- 1 tablespoon coarse sparkling sugar (optional)
Instructions
- Combine brown sugar, milk, eggs, oil and vanilla in a bowl.¾ cup brown sugar, ½ cup milk, 2 eggs, ¼ cup oil, 1 teaspoon vanilla
- Add mashed bananas.1 cup bananas
- Add flour, baking powder, salt, cinnamon and nutmeg. Mix just until combined.2 cups flour, 1 tablespoon baking powder, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Fold in blueberries.1½ cups blueberries
- Scoop batter into greased or paper lined muffin tins.
- Sprinkle with sugar.1 tablespoon coarse sparkling sugar
- Bake in a preheated 375°F oven for 18-20 minutes.
- Allow muffins to cool slightly then remove from muffin tin and continue cooling on a baking rack.
Notes
- Use really ripe bananas. Look for bananas with a lot of brown on the peel.
- Measure out mashed bananas - you'll need 1 cup of mashed bananas which is about 3 medium sized bananas.
- Fold dry ingredients into wet ingredients just until mixed. It's okay to have a few areas of dried flour still showing. It will be mixed when adding blueberries.
- Add blueberries and fold gently.
- Use a greased muffin tin or use paper liners.
- Sprinkle with coarse sugar or granulated sugar. It adds a bit of crunch and gives the muffins a bakery style touch.
- To use frozen blueberries, do not thaw blueberries before adding
- Increase baking time by 5 minutes
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Angie says
These were really good! I love the combo of the banana and blueberries. Will definitely make this again.
Kathy says
Thank you! So glad you enjoyed! 🙂
Denise says
I have used this recipe multiple times now and I like it very much. I have also made a couple of changes which didn't seem to hurt the structure of the muffin. I added 1/2 cup zuccini and 1/2 cup banana, 1/4 cup walnuts and exchanged the oil for applesauce. My husband loves these.
Kathy says
Hi Denise,
Thanks so much! I appreciate your tips for your add-ins. Sounds delicious and a great way to change them up!
Kathy 🙂
Jenifer says
After I poured the batter into the muffins cups I realized I forgot the eggs!! So I emptied the muffin cups into the bowl and added the eggs and baked. They were fine. Very good.
Kathy says
Oh no!!! I have done that with an ingredient before too! Even with it sitting right in front of me. At least you realized it before you placed them in the oven! Glad they worked out. 🙂
Chantal says
These muffins were very “blah”. Not at all what I was looking for. Yes, they are moist and have lots of berries (I used wild blueberries) but the tops stay wet/sticky. And I just don’t know that nutmeg works. Unfortunately, not a keeper.
Kathy says
I'm sorry these didn't meet your personal taste. Thank you for your comment.
Desiree says
These were delicious! I had 7 bananas, so I doubled the recipe. I used half blueberries and half strawberries. I also stirred in some pecan pieces I had. I know I changed the recipe, but I followed it basically to the tee. Thank you for the recipe! Definitely a keeper!
Kathy says
Thanks so much! You just made a few adaptations and they sound delicious to me!
Thank you for your comment!
Kathy 🙂
Valentina says
There's nothing quite like the comfort (and deliciousness!) of a freshly baked, warm blueberry muffin. I especially love them for breakfast with my coffee. Perfection. 🙂 ~Valentina
Kathy says
Thanks!!! Enjoy 🙂
David @ Spiced says
Woah! Now that is my kinda muffin, Kathy! I love banana muffins, and I love blueberry muffins...but I've never combined them together. I'm thinking one of those split open and toasted with a bit of butter would be fantastic!! Hello, weekend breakfast!
Kathy says
Perfect for weekends! Enjoy 🙂