Blueberry Banana Muffins

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.

1. 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.
2. 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.

3. Add bananas and vanilla and mix until incorporated. The batter may look slightly curdled at this point, and that’s normal.

4. 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.
5. 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.

6. 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.

7. 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.

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!

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