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Stack of two blueberry banana muffins on a plate.

Easy Blueberry Banana Muffins

Rich and delish
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!
5 from 4 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 295 kcal

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
  • 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.

Nutrition

Calories: 295kcalCarbohydrates: 44gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 48mgSodium: 293mgPotassium: 140mgFiber: 2gSugar: 22gVitamin A: 300IUVitamin C: 3mgCalcium: 72mgIron: 2mg
Keyword Banana blueberry Muffins, Blueberry Banana Muffins, Easy Blueberry Banana Muffins
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