Easy Banana Blueberry Muffins
Loaded with fruity flavor, these Banana Blueberry Muffins are fluffy, moist, and easy to make. Prepare them in advance for sweet breakfasts, satisfying snacks, and better-for-you desserts!
Why You’ll Love These Banana Blueberry Muffins
Have you ever been torn between making banana bread and blueberry muffins? Now, you don’t have to choose! These banana blueberry muffins are the best of both worlds. They’re:
- Made with fresh fruit for a sweet flavor and extra nutrients.
- Created with less than 10 simple ingredients.
- Baked in 20 minutes.
- Great to make ahead of time for breakfasts, snacks, and desserts!
Ingredients You’ll Need
The ultimate budget-friendly, kid-friendly recipe, these banana blueberry muffins come together with just a few pantry staples! Here’s what you’ll need:
- Fruit – Fresh bananas and blueberries add natural sugars, vitamins, and nutrients, making these muffins extra sweet and better for you, too!
- Sugar – Regular granulated sugar helps sweeten the taste.
- Eggs – Used to provide structure to the muffins, holding the ingredients together.
- Butter – If needed, dairy-free butter can be used in its place.
- Baking Powder and Baking Soda – Make sure they’re fresh!
- Salt – Just a pinch helps enhance the natural flavor of the rest of the ingredients.
- Flour – Regular all-purpose flour forms the base of the batter.
How to Make the Best Banana Blueberry Muffins
A great way to get the kids involved in the kitchen, these muffins are super easy to make!
- Mash the Bananas. Add the bananas to a large bowl, and use a fork to mash them until smooth.
- Whisk the Wet Ingredients. Add the sugar and a beaten egg, mixing to combine. Then, stir in the melted butter and blueberries.
- Mix the Dry Ingredients. In a separate bowl, combine the baking soda, baking powder, salt, and flour until smooth.
- Combine the Ingredients. Working in batches, stir the dry ingredients into the wet until smooth.
- Bake. Pour the batter into a greased muffin tin. Bake until the muffins are fluffy and lightly golden brown.
- Enjoy. Let your muffins cool slightly, and enjoy!
Baking Tips
Use Room Temperature Ingredients. For easy mixing, let your ingredients come to room temperature before mixing.
Weigh. To ensure your muffins turn out perfectly, we recommend using a food scale to measure your ingredients as measuring cups aren’t always super consistent.
Use Super Ripe Bananas. The riper your bananas, the easier they’ll be to mash and the sweeter your muffins will taste!
Don’t Overmix. Be careful to mix your ingredients until they are just combined. Continuing to mix will result in dense, tough muffins, and nobody wants that!
Banana Blueberry Muffins Frequently Asked Questions
Fresh blueberries will work best, but frozen can be used, too. However, you may need to add an extra minute or two of baking time.
Once cooled, these muffins can be stored in an airtight container at room temperature for 4-5 days.
Sure! Leftover muffins can be frozen for 3-4 months.
Yes, to make these muffins gluten-free, swap out the all-purpose flour with a 1:1 gluten-free flour alternative.
More Blueberry-Filled Recipes
Whether you have an excess amount of blueberries you’re trying to use up or just love the fruit, you won’t want to miss out on these great recipes!
- Peach Blueberry Baked Oats
- Lemon Blueberry French Toast with Ricotta
- Slow Cooker Summer Berry Cobbler
- Berry Brioche Cream Cheese French Toast Bake
Easy Banana Blueberry Muffins
Ingredients
- 3 large ripe bananas (mashed)
- 3/4 cup sugar
- 1 large egg (slightly beaten)
- 1/3 cup salted butter (melted)
- 1 cup fresh or frozen blueberries*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 375° Fahrenheit. Grease a muffin tin. Set aside.
- In a large bowl, add the bananas, and mash them with a fork.
- Add the sugar and slightly beaten egg, mixing just until smooth. Stir in the melted butter and blueberries, and mix again.
- In a separate bowl, whisk the baking soda, baking powder, salt, and flour.
- Working in batches, combine the dry ingredients in the bowl with the wet ingredients, stirring just until smooth. Be careful not to overmix!
- Fill each muffin cup ¾ of the way full.
- Bake for 20 minutes or until the muffins are fluffy and a toothpick can be inserted into the center and come out clean.
- Allow the muffins to cool in the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for 3-4 days.
Looks good, is there a modification for high altitude?
Hi, you can reduce the baking soda and baking powder to 3/4 teaspoon as well as a longer bake time! Let us know how it turns out!