Blueberry Banana Muffins are soft, moist, and packed with sweet banana flavor and juicy blueberries in every bite. They’re easy to make with ripe bananas and simple pantry staples, and they bake up with beautiful bakery-style domed tops. Enjoy them for breakfast, lunchboxes, or an afternoon snack.
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Blueberry Banana Muffins Video
Everyone loves the moist crumb and banana flavor (inspired by my famous Banana Bread) with the extra pop of juicy sweetness from the blueberries in each bite.
Watch my video tutorial to see how easy it is to make these soft and moist blueberry banana muffins. I’ll show you how to keep the blueberries from sinking, and how to get those pretty domed tops.
Blueberry Banana Muffin Recipe
These Blueberry Banana Muffins combine the cozy flavor of banana bread with juicy blueberries in every bite. I first made them for a baby shower for a dear friend, and they were such a hit that they quickly became one of my favorite muffins to share with family, neighbors, and friends.
The fresh blueberries make them feel a little extra special, while ripe bananas keep the crumb soft and moist. If you love our Banana Muffins, Banana Bread, or Chocolate Chip Banana Bread, this blueberry version is a delicious way to use up ripe bananas.
Ingredients for Blueberry Banana Muffins
These easy blueberry banana muffins are made with ripe bananas, blueberries, and simple baking staples. The bananas add natural sweetness and moisture, while the blueberries bake into juicy pockets throughout the muffins.
- Bananas – You’ll need about 1 cup mashed banana, or 2 large ripe bananas. Bananas with brown spots are sweeter and mash more easily. See my Banana Bread Recipe for tips on speed-ripening bananas.
- Wet ingredients – Unsalted butter, granulated sugar, eggs, and vanilla extract. Room-temperature eggs blend more evenly into the batter.
- Dry ingredients – All-purpose flour, baking soda, baking powder, and salt. Measure the flour correctly so the muffins stay soft and fluffy.
- Blueberries – Fresh or frozen blueberries work. If using fresh blueberries, rinse and dry them well. If using frozen, add them straight from the freezer without thawing.
- Coarse sugar – Optional, but it gives the muffin tops a sweet bakery-style crunch.
Fresh or Frozen Blueberries?
Fresh blueberries give these muffins the best texture, but frozen blueberries also work well. Add frozen blueberries straight from the freezer without thawing, or they can bleed into the batter and turn it gray-blue. If using fresh blueberries, rinse and dry them well before adding them to the batter.
How to Make Blueberry Banana Muffins
With the perfect sweetness and moist crumb, my blueberry banana muffins do not disappoint, but they are surprisingly easy to make. Don’t miss my tips for the best result.
- Prep – Line a 12-count muffin tin with paper liners (parchment liners are my favorite for easy removal) or spray with cooking spray. Preheat the oven to 425°F.
- Cream butter and sugar – In a large bowl, beat the softened butter and sugar with an electric mixer. Add the eggs and beat on medium speed until well combined.
- Add bananas and vanilla and mix until incorporated. The batter may look slightly curdled at this point, and that’s normal.
- Add dry ingredients – In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix just until moistened. Stop as soon as you no longer see streaks of flour. Overmixing can make the muffins dense.
- Add blueberries – Toss the blueberries with 1 tablespoon of flour to help keep them from sinking, then gently fold them into the batter with a spatula.
- Fill and top – Divide the batter evenly between the muffin cups, filling them almost to the top. A trigger-release ice cream scoop makes portioning easier. Then sprinkle tops with blueberries and coarse sugar, if desired.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for about 18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool so the bottoms don’t steam.
Tips for the Best Blueberry Banana Muffins
- Use ripe bananas: Bananas with brown spots are sweeter, softer, and easier to mash.
- Don’t overmix: Stir in the dry ingredients just until moistened. Overmixing can make muffins dense.
- Fill the muffin cups high: Filling almost to the top for taller muffin tops. You’ll use all of the batter for a 12-count muffin tin.
- Start with high heat: Baking at 425°F for the first 5 minutes gives the muffins a quick lift before lowering the temperature, creating a bakery-style domed top.
Natasha’s Pro Tip:
Blueberry Banana Muffins are done when a toothpick inserted into the center comes out clean, and the tops are lightly browned.
Blueberry Banana Muffins are such a fun twist on traditional banana muffins. They have juicy bursts of blueberry in every banana-y bite! You’ll find yourself making these over and over again since they are easy and disappear so quickly!
Blueberry Banana Muffins
Ingredients
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temp, lightly beaten
- 1 cup mashed banana, from 3 medium or 2 large very ripe bananas
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour, measured correctly
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen blueberries, don’t thaw if frozen
- 1 Tbsp flour, to toss blueberries
Optional for topping:
- 1-2 Tbsp coarse sugar, optional
Instructions
- Prep– Preheat oven to 425°F and line a 12-count muffin tin with paper liners.
- Cream Butter & Sugar – In a mixing bowl cream together 1/2 cup butter and 2/3 cup sugar with an electric mixer. Add 2 eggs and mix until combined.
- Add Bananas & Vanilla – Stir in 1 cup mashed bananas and 1 tsp vanilla until blended.
- Mix Dry Ingredients – In a separate bowl, whisk together 1 3/4 cup flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Add dry ingredients to the batter and mix just until moistened. Do not overmix.
- Add Blueberries – Toss blueberries with 1 Tbsp flour, then gently fold into the batter.
- Fill & Top -Divide batter evenly into the muffin tin, filling almost to the top. A trigger-release ice cream scoop helps with portioning. Sprinkle tops lightly with coarse sugar.
- Bake – Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (without opening the oven) and bake another 18-22 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.
Notes
- To Store: Let the muffins cool completely before storing. Cover and keep at room temperature for up to 3 days, or transfer to an airtight container and refrigerate for up to 4 days.
- To Freeze: Once muffins are completely cool, place them in a freezer-safe airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
- To Serve Warm: Remove the wrapper and warm thawed muffins in the air fryer, toaster oven, or oven for 3–5 minutes, or until warmed through.
Nutrition Per Serving
Filed Under
More Easy Muffin Recipes
These simple Blueberry Banana Muffins make it easy to enjoy homemade treats anytime! For more muffin recipes, try these favorites:
- Zucchini Muffins
- Apple Muffins
- Blueberry Muffins
- Cinnamon Muffins
- Chocolate Chip Muffins
- Mixed Berry Muffins
- Cottage Cheese Egg Muffins
I saw this recipe the same week I had over ripe bananas and blueberries in the freezer and knew I had to make them. I made them this morning and they are AMAZING!!! They melt in your mouth!! I’ll be making these again! Thank you for all your recipes, I use many, you are a blessing, thank you!
You’re very welcome, Wendy! I’m so glad you come across this recipe.
I found this recipe about 3 weeks ago – I’ve already made them twice. They are delicious – only my husband and I at home and both times they were finished by 2nd day. Thanks for a great recipe. Patys – all the way from South Africa
Aww, that’s wonderful, Patsy! Thanks for sharing your experience.
This is the best banana blueberry muffin recipe I have ever made.
Hi Karen, thank you so much. I appreciate you taking the time to share that with us.
Thank you for sharing your recipe I must try to cook my self
I hope you love it.
Made your muffins and meatloaf. Everyone really enjoyed your recipes. Will be making more of them. Shawn
So glad to hear that, Shawn!
Holy Moly! I just made these and I am blown away. I subbed whole wheat flour, equal parts coconut oil for butter, and equal parts coconut sugar for the granulated sugar and they are by far the most moist and flavorful muffins I have made in a long time!
So happy to hear that, Danelle!
I’d like to make mini muffins. How long would you suggest I bake them for?
I would check them around 10-12 minutes and add more time as needed.
They are a big hit. I substituted honey for the sugar. I used slightly over 1/3 cup honey. I think I will add nuts next time. Thank you!!
Awesome, I’m glad it was a huge success!
Just popped these babies out of the oven. Absolutely scrumptious of course I had to make a double batch because they’d be gone in a day if I didn’t.
They really are that good! They don’t last long in our house either, Haha! I’m glad you loved it.
The best and the moist muffins I ever made, this is my go to recipe for my kids from now on, thank you Natasha!!!! Lots of love from Canada!
I’m so happy you loved them! Thanks for sharing your experience.
Made these for our MahJongg group and they were a huge hit. So easy, quick and delicious. Extremely moist. Will be making again and again
Yay that’s awesome! Glad to hear that it was a huge hit!
Thanks for another great recipe Natasha! I followed the recipe exactly, using fresh blueberries, and the muffins came out fabulous. They looked perfect, like they had come fresh from a bakery! The finishing sugar added extra sweetness and a nice crunch, and the banana and blueberry combination was SO yummy. The fresh blueberries put these muffins over the top, as the blueberries puffed up so big and juicy, and exploded with flavor with every bite. I appreciate your tip on baking at a higher temperature for the first 5five minutes, then turning the oven down for the rest of the cook, which made these muffins so fluffy! Wow!
Thank you for sharing your experience making this recipe, Donna. I’m glad to hear that it was a success!
We made these a couple days ago. They are wonderful. We used turbinado sugar on the tops. We did not use any blueberries to dot on the tops. They are so delicious and moist. I did use maybe 3/4 tsp cinnamon in mine, but wasnt noticeable. Next time I’ll use more.
Thanks for this great recipe Natasha!
Thank you for sharing. I’m so glad that it worked out well!
Would also love guidance for making these into a loaf instead of muffins…
Hi Brooke. I haven’t made a loaf version of this recipe yet to advise but thanks for the idea and suggestion!