These blueberry banana muffins are extra moist and melt in your mouth. They are made with ripe bananas and blueberries. These take 10 minutes to prep, and come together in under an hour from start to finish!
These banana muffins with blueberries are filled with bursting blueberries and delicious banana flavor.
The combination of mashed bananas, greek yogurt, vegetable oil, and melted butter is what makes these muffins unbelievably moist and keeps them moist for 4 days!
We love baking with bananas, check out our pecan banana bread, tahini banana bread, almond flour banana muffins, and one bowl chocolate chip banana bread.
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Why this recipe works
- Extra moist muffins that stay moist for 3 days!
- Have a crunchy sugary muffin top that we all love!
- These are made with melted butter and Greek yogurt which makes these muffins extra moist and tender.
- Perfect to make when you need a quick breakfast.
- Take 10 minutes to prep and another 20-25 minutes to bake! Total of less than an hour!
Ingredients
Before you start to make this muffins blueberry banana recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Blueberries- we used a combination of frozen blueberries for the muffin batter and fresh blueberries for the top. If you are using frozen blueberries, don't thaw them.
Ripe bananas- Use only ripe bananas for this recipe! Overripe bananas are more sweet, moist, and easy to mash into a pudding consistency.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking powder and baking soda – to allow the muffins to rise.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Greek yogurt- get your Greek yogurt to room temperature. Any percent of fat will work for this recipe.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Brown sugar- adds a nice texture to the muffins and compliments the cinnamon flavor.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Cinnamon- we love adding cinnamon to banana-flavored desserts, it adds so much flavor that compliments the banana flavor.
Eggs- you will need 2 large eggs for this recipe. Make sure that you use room-temperature eggs in this recipe.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Coarse sugar- for the top, to give these muffins a crunchy muffin top!
Instructions
Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
In a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
Add the melted butter, greek yogurt, eggs, kosher salt, vanilla extract, and oil, and mix well until a smooth mixture forms.
Into a medium-sized mixing bowl, add the flour, granulated sugar, brown sugar, baking powder, baking soda, and cinnamon, and mix with a whisk until combined.
Mix the blueberries with the dry ingredients mixture until the blueberries are fully coated with flour.
Add the dry ingredients to the wet ingredients and mix until just combined. Don't overmix!
Pour the batter into the muffin tins filling almost to the top. Top with more blueberries and coarse sugar or granulated sugar.
Bake in a 180c (350f) preheated oven for 20-25 minutes or until a toothpick comes out clean. Don’t overbake these banana and blueberries muffins!
Expert Tips
- To prevent the blueberries from sinking, coat them with a little bit of flour before adding them to the batter.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat these blueberry and banana muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be firmer and won't crumble up.
- These muffins are extra moist and melt-in-your-mouth delicious, so it will be worth it to wait these 15 minutes.
Faq's
These will last up to 3 days at room temperature or up to 5 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
We use all-purpose flour for these muffins. Self-rising flour and cake flour will work great as well.
Yes! These muffins taste great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.
If you want to make this banana bread, but you don’t have ripe bananas on hand, don’t worry! Bake regular bananas in a 200c (400f) preheated oven for 10-15 minutes, this will soften the bananas and make them a ripe banana texture.
Storing
Store these for 3 days at room temperature, in an airtight container, or covered with plastic wrap, or store these for up to 5 days in an airtight container.
Cover the muffins with plastic wrap or foil to prevent them from drying out.
Freezing
Freeze these muffins after they cooled completely in an airtight freezer-friendly container for up to 3 months.
Substitutions
There are a few substitutions that may be helpful for your diet:
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- you can make these muffins dairy-free by replacing the butter with vegan butter.
Variations
Toppings- these muffins can be topped with cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting. Use your favorite toppings that you like to make the most!
Add-ins- make this recipe your own and add your favorite muffins add-ins: chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, etc.
More muffins recipes
Double chocolate muffins- These moist double chocolate muffins are better than bakery chocolate muffins and stay fresh for 3 days!
Almond flour banana muffins- These almond flour banana muffins have a fluffy and tender crumb that is moist and delicious. These are paleo, gluten-free, refined sugar-free, and are good for you!
Apple crumble muffins- These apple crumble muffins are made with moist cinnamon muffin batter, filled with chopped apples, and topped with a buttery crumble, and topped with a delicious glaze.
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📖 Recipe
Easy Blueberry Banana Muffins
Ingredients
- 1 ¼ cups Bananas smashed
- 115 Butter melted and cooled
- ½ cup Sugar
- ½ cup Brown sugar
- 2 teaspoon Vanilla extract
- 2 tablespoon Vegetable oil
- â…” cup Greek yogurt
- ½ teaspoon Cinnamon
- 2 Eggs
- ½ teaspoon Kosher salt
- 2 ½ cups Flour
- ½ teaspoon Baking soda
- 2 teaspoon Baking powder
- 1 ½ cups Blueberries fresh or frozen
Instructions
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
- Add the melted butter, greek yogurt, eggs, kosher salt, vanilla extract, and oil, and mix well until a smooth mixture forms.
- Into a medium-sized mixing bowl, add the flour, granulated sugar, brown sugar, baking powder, baking soda, and cinnamon, and mix with a whisk until combined.
- Mix the blueberries with the dry ingredients mixture until the blueberries are fully coated with flour.
- Add the dry ingredients to the wet ingredients and mix until just combined. Don't overmix!
- Pour the batter into the muffin tins filling almost to the top. Top with more blueberries and coarse sugar or granulated sugar.
- Bake in a 180c (350f) preheated oven for 20-25 minutes or until a toothpick comes out clean. Don’t overbake these muffins!
Notes
- To prevent the blueberries from sinking, coat them with a little bit of flour before adding them to the batter.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be more firm and won't crumble up.
- These muffins are extra moist and melt in your mouth delicious, so it will be worth it to wait these 15 minutes.
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