There’s something so comforting about banana muffins, but when you toss juicy blueberries into the mix, it becomes a treat worth savoring every time. These Blueberry Banana Muffins are perfect for breakfast, a snack, or even a little post-dinner indulgence.

They’re soft, fruity, and feel like something grandma would make—without needing to wait for a special occasion.

What I love about this recipe is how forgiving it is. Got overripe bananas? Great. Fresh or frozen blueberries? Both work. Need to whip something up quickly with pantry staples? This is your recipe. And the result? Moist, flavorful muffins that feel wholesome and homemade in every bite.

Whether you’re baking for your kids, brunch guests, or just your future self (thank you, freezer stash!), these muffins never disappoint.

Recipe Snapshot

Category	Details
Yield	12 muffins
Serving Size	1 muffin
Prep Time	15 minutes
Bake Time	22–25 minutes
Total Time	40 minutes
Calories per Serving	~185 calories
Primary Cooking Method	Baking
Occasion	Breakfast, Snack, Brunch
Diet Type	Vegetarian
Storage Notes	Best within 3 days or freeze up to 3 months

Blueberry Banana Muffins

Recipe by Angela JonesCourse: BreakfastCuisine: AmericanDifficulty: Easy

Yield

muffins

Prep time

minutes

Baking Time

minutes

Calories

185

kcal

These soft, bakery-style muffins combine the sweetness of ripe bananas with the juicy burst of blueberries. They are the perfect combination of comfort and convenience, offering a naturally sweet flavor from bananas and a bright tang from the blueberries.

This recipe doesn’t require any fancy ingredients or complicated steps. It’s simple, adaptable, and bakes beautifully every time. If you’re looking to make muffins that strike the right balance between healthy and indulgent, these are it.

Plus, they stay moist for days and freeze well, so you can always have one on hand for a quick snack or an easy breakfast. Kids love them, adults love them—it’s a win for every age group.

Ingredients

Dry Ingredients
1 and 1/2 cups (190g) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional, but recommended)
Wet Ingredients
3 ripe bananas (about 1 1/4 cups mashed)
1/3 cup (75g) melted unsalted butter
1/2 cup (100g) brown sugar (light or dark)
1 large egg, room temperature
1 teaspoon vanilla extract
Add-ins
1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
1 teaspoon flour (for tossing with blueberries)

How to Make Blueberry Banana Muffins

Preheat and Prepare Your Muffin Tin
Start by preheating your oven to 350°F (177°C). This ensures that the muffins begin baking immediately, which is important for a good rise. While the oven preheats, line a standard 12-cup muffin pan with paper liners. If you don’t have liners, lightly grease each cup with nonstick spray or melted butter.
Mix the Dry Ingredients Separately
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Mixing these separately first distributes the leavening agents evenly through the batter, which helps the muffins bake uniformly.
Mash the Bananas Thoroughly
Place your peeled bananas in a large mixing bowl. Use a fork or potato masher to mash them until mostly smooth. It’s okay to leave a few small lumps—these will add bits of natural banana flavor and texture to the muffins. You should end up with about 1 1/4 cups of mashed banana.
Add the Wet Ingredients to the Bananas
To the mashed bananas, add the melted butter, brown sugar, egg, and vanilla extract. Whisk everything together until the mixture is smooth and consistent. The butter should be slightly cooled before mixing to avoid cooking the egg.
Combine the Wet and Dry Mixtures
Add the dry ingredient mixture into the banana mixture. Gently fold them together using a rubber spatula. Avoid over mixing here—doing so can result in tough, chewy muffins. Stop mixing once you no longer see streaks of flour. The batter should be thick and slightly lumpy.
Fold in the Blueberries
Before adding the blueberries, toss them with 1 teaspoon of flour. This light coating helps suspend the berries in the batter so they don’t all sink to the bottom. Gently fold them into the batter using a spatula, trying not to break them. If using frozen blueberries, do not thaw before adding.
Fill the Muffin Cups
Divide the batter evenly between the 12 muffin cups. Each cup should be about 3/4 full. For a bakery-style finish, press a few extra blueberries on top of each muffin and sprinkle with a pinch of coarse sugar.
Bake Until Golden
Place the muffin tin in the center rack of your preheated oven. Bake for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If your oven has hot spots, rotate the tin halfway through baking.
Cool and Serve
Remove the pan from the oven and let the muffins sit for 5 minutes to firm up. Then, transfer them to a wire rack to cool completely. This prevents soggy bottoms and helps maintain their fluffy texture. Serve warm or at room temperature.

Extra Tips for the Best Muffins

Use very ripe bananas—the ones with brown spots. They’re naturally sweeter and mash more easily.
Don’t skip the cinnamon. It adds a cozy flavor that enhances both the banana and blueberry notes.
Add a sugar topping. Sprinkle turbinado sugar on top of each muffin before baking for a crisp, sweet crust.
Avoid overmixing. Stirring too much leads to gluten development, which makes muffins dense.
Bake with room temperature ingredients for even mixing and better texture.

Equipment Needed

You don’t need fancy tools to make these muffins. Just the basics will do, but having these on hand helps make the job easier and quicker.

12-cup muffin tin
Paper muffin liners or nonstick spray
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula or wooden spoon
Potato masher or fork (for mashing bananas)
Measuring cups and spoons
Cooling rack

Nutrition Information (Per Muffin)

Nutrient	Amount
Calories	185 kcal
Carbohydrates	28 g
Sugars	12 g
Protein	2.5 g
Fat	7.5 g
Saturated Fat	4.5 g
Fiber	2 g
Cholesterol	25 mg
Sodium	150 mg
Potassium	160 mg
Vitamin A	150 IU
Vitamin C	3 mg
Calcium	30 mg
Iron	0.8 mg

Make-Ahead Tips

Want to get ahead of a busy week? These muffins are a great make-ahead option. Here’s how to prep in advance:

Freeze muffins after baking and cooling completely. Wrap each muffin individually in plastic wrap and place them in a freezer-safe zip-top bag. They’ll keep well for up to 3 months.
Make the batter the night before and store it covered in the refrigerator. In the morning, bring it to room temperature and give it a gentle stir before baking.
Pre-measure ingredients and store dry and wet components separately for quick mixing when ready.

Storage Instructions

Storing muffins correctly keeps them fresh longer and maintains their texture.

Room Temperature: Keep muffins in an airtight container lined with paper towels to absorb excess moisture. They stay fresh for up to 3 days.
Refrigerator: Muffins will keep for 5–6 days but may lose some moisture. Warm slightly in the microwave before serving.
Freezer: For longer storage, wrap each muffin and freeze. To reheat, thaw at room temp or microwave for 20–30 seconds.

Frequently Asked Questions

Here are answers to some common questions about making blueberry banana muffins.

Can I use frozen bananas?

Yes. Thaw them first and drain off excess liquid before mashing. Frozen bananas work well and are a great way to use up extras.

Can I use other fruits instead of blueberries?

Definitely. Try chopped strawberries, raspberries, or even mini chocolate chips for a different flavor profile.

How do I make these muffins vegan?

Substitute the butter with melted coconut oil or vegan butter, and use a flax egg (1 tbsp ground flax + 2.5 tbsp water) in place of the egg. Ensure sugar is vegan-friendly.

Can I make jumbo muffins?

Yes. Use a jumbo muffin tin and divide the batter evenly into 6 wells. Bake for about 25–28 minutes at 350°F, checking for doneness with a toothpick.

Why did my muffins sink in the middle?

This could be due to overmixing the batter, underbaking, or opening the oven door too early. Make sure to bake fully and avoid disrupting the rise.

Ingredient Selection Tips

Choosing high-quality ingredients ensures the best flavor and texture.

Bananas: Look for heavily speckled or fully brown bananas. These are sweeter and mash smoother.
Blueberries: Fresh berries hold their shape better, but frozen ones work too. If using frozen, do not thaw before adding.
Butter: Use unsalted butter for better control over the salt content.
Flour: Stick with all-purpose for best results. Whole wheat flour can be substituted up to 50% for a more wholesome version.

Serving Suggestions

These muffins are versatile and easy to serve in different ways depending on your mood or event.

Serve warm with a bit of butter or a drizzle of honey.
Pair with yogurt and berries for a nourishing breakfast.
Add a smear of nut butter for a protein-packed snack.
Pack in school or work lunches as a healthy treat.
Plate with whipped cream and extra fruit for a dessert-style presentation.

Final Thoughts

If you’re looking for an easy, reliable, and crowd-pleasing muffin recipe, these Blueberry Banana Muffins are it. They strike the perfect balance between soft and structured, sweet and tangy, comforting and fresh.

From rushed mornings to slow weekends, they’re the kind of treat that brings a little more joy to your kitchen. Make a batch today—you’ll be glad you did.

Blueberry Banana Muffins Recipe That Tastes Like Home

Recipe Snapshot