These Banana Blueberry Muffins combine two classic recipes into one tender, moist, perfectly sweet muffin package. Cozy spices, juicy pockets of blueberries, and a sprinkle of crisp sugar topping make them an irresistible treat!
What happens when you combine moist Banana Bread Muffins with classic Blueberry Muffins? You get my latest and greatest — these Banana Blueberry Muffins! They have the tender crumb and natural sweetness of banana muffins, but with the added bonus of jammy baked blueberries. Blissful!
Why These Banana Blueberry Muffins Will Brighten Up Your Mornings
A day that starts with a muffin for breakfast is going to be a good day — it’s just a fact. Here’s why I think THIS should be the muffin recipe you make on repeat!
- Simple pantry ingredients. Don’t you love when a recipe comes together using ingredients that you already have in your pantry? These muffins call for kitchen basics, along with the fresh fruit.
- Perfect balance of flavors. Bananas and blueberries play very nicely in baked goods, with bananas bringing their signature delicate sweetness and fragrance, and blueberries adding bursts of sweet-tart juiciness.
- Great for meal prep. These muffins are perfect for busy mornings when you don’t have time to make breakfast from scratch. They freeze so well, it’s hard to tell the difference between the frozen, thawed muffins and fresh. I often buy extra bananas and let them soften and brown, just so I can bake multiple batches and throw them in the freezer!
What You’ll Need
Here’s a list of the ingredients you’ll need to make these banana blueberry muffins. Scroll down to the printable recipe card to find the ingredient quantities and recipe instructions.
- Butter – I use unsalted butter, and gently melt it.
- Mashed banana – Bananas that are full of brown speckles are good, while mostly-brown bananas are even better. Very ripe bananas add lots of banana flavor, sweetness, and moisture.
- Sugar – This enhances the sweetness.
- Egg – This adds rich flavor and helps bind the muffin.
- Flour – Forms the base of the batter, giving these blueberry banana muffins structure.
- Salt – I use kosher salt in my baking.
- Baking soda + baking powder – For lift. Check to make sure they haven’t expired, for the best rise.
- Spices – Cinnamon and nutmeg add warmth and coziness.
- Blueberries – I prefer to use fresh blueberries. But frozen blueberries also work (do not thaw first).
- Sparkling sugar – Provides a crunchy, bakery-style topping. It’s pretty, plus I like the texture it adds.
How to Make Banana Blueberry Muffins
Here’s a visual guide to the steps involved in making these banana blueberry muffins.
- Prepare. Preheat your oven to 375ºF and either line your muffin pan with paper liners or coat it with non-stick spray.
- Mix the wet ingredients. Stir together the bananas, sugar, and egg; once the mixture is smooth, stir in the butter.
- Mix the dry ingredients. Whisk the flour, salt, baking soda, baking powder, and spices.
- Finish the batter. Fold dry ingredients into the banana mixture, then fold two-thirds of the blueberries into the batter.
- Fill the muffin pan. Divide nearly all of the batter between the muffin cups. Add the reserved berries to the reserved batter, folding gently to coat. Divide the berries into the muffins, poking them into the batter. (You can use a chopstick if you don’t want to use your finger.) This really is for looks only, to ensure that you can see blueberries on the muffin tops. If that doesn’t matter to you, just fold all the blueberries at once into the batter, then divide the batter into the muffin pan wells.
- Bake. Sprinkle the tops of the muffins with coarse sugar, then place the pan in the oven and bake for 18 to 20 minutes, or until set in the middle and golden along the edges. Cool for 2 minutes in the pan, then transfer to a wire rack to finish cooling.
Tips & Variations
This muffin recipe is a cinch, but here are a few additional pointers to make sure it turns out perfect — and to adjust the recipe to your tastes.
- MUST use very ripe bananas. If you’re wanting banana muffins but your bananas don’t have a good amount of brown spots, this is not the time to force the issue. Bananas that are green or even fully yellow will not give you the sweet banana flavor and texture that banana baked goods are known for.
- Don’t over-mix the batter. Over-mixing the batter gives the gluten in the flour a workout, and can make muffins dense. Just combine enough to bring it altogether evenly.
- Add a streusel topping. Use the recipe from from my grandma’s Blueberry Muffins recipe!
- Use frozen blueberries with caution. And that caution is: they must be frozen when you add them to the batter. Thawed frozen blueberries will turn the muffin batter blue with a tinge of green. (Not very appetizing!)
- Swap in another sugar for the topping. Turbinado or Demerara sugar also work for sprinkling onto muffin tops; they’re just not quite as sparkly.
Serving Suggestions
When I’m in a rush out the door, a muffin makes a great grab-and-go breakfast. But when I’ve got time for a sit-down breakfast, I like a banana blueberry muffin with a piece of Cottage Cheese Egg Bake or this Breakfast Egg Salad with Bacon.
I also like to offer different butters and jams, for slathering onto warm muffins. Blueberry Butter and Cinnamon Honey Butter are favorite flavored butters, and we adore fresh Strawberry Rhubarb Freezer Jam and Raspberry Blackberry Freezer Jam!
How to Store
- Room temperature: Store the muffins at cool room temperature in an airtight container for up to 3 days. Be sure they’re completely cool before placing them in a storage container.
- Freezer: You can freeze these in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or in the microwave before serving.
More Easy Muffin Recipes
Banana Blueberry Muffins
Yield: 12 regular size muffins
Banana Blueberry Muffins combine two classic recipes into one moist, lofty, perfectly sweet muffin package. They're such a treat!
Print
Ingredients
- ⅓ cup unsalted butter, gently melted and cooled to just slightly warm
- 1½ cups well-mashed banana, from 3 to 4 large, very ripe bananas
- ¾ cup granulated sugar
- 1 large egg, slightly beaten
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon (add more if you like!)
- ⅛ teaspoon nutmeg
- 1 cup small to medium-sized fresh blueberries
- 2 teaspoons coarse sparkling sugar
Instructions
- Preheat oven to 375°F. Line a standard muffin tin with paper liners; set aside. If you don't want to use paper liners, lightly spray the muffin tin with non-stick spray.
- In a large bowl, stir together the mashed bananas, sugar, and egg. Then stir in the melted and cooled butter.
- In a medium bowl, whisk the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Add dry ingredients to the banana mixture and fold to incorporate.
- Fold about 2/3 of the blueberries into the batter. Then divide the batter evenly between the 12 muffin cups, leaving a scant amount of batter in the bowl. Add the remaining blueberries to the bowl and fold gently to lightly coat the berries with batter. Then add these blueberries to the top of the muffins, poking them into the batter a bit.
- Sprinkle muffins with sparkling sugar.
- Bake for 18 to 20 minutes, or until nicely golden at the edges and just set in the center. Remove from oven and let cool for 2 minutes, then transfer individual muffins to a cooling rack to cool completely.
Nutrition Information:
Serving: 1 Calories: 181kcal Carbohydrates: 31g Protein: 2g Fat: 6g Saturated Fat: 3g Polyunsaturated Fat: 2g Cholesterol: 29mg Sodium: 205mg Fiber: 1g Sugar: 16g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
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