I have to admit, I’ve made my fair share of muffins, but there’s something about the Blueberry Banana Muffins Recipe that just hits differently. The sweet aroma of ripe bananas mixed with juicy blueberries fills my kitchen every time I bake them. I love how soft and moist these muffins turn out, making them perfect for breakfast or an afternoon snack.
Over time, I’ve figured out little tricks to make them fluffier and more flavorful. Today, I’m sharing my go-to recipe that’s simple, delicious, and sure to become a favorite in your home too. If you enjoy muffins like this, you can also enjoy a similar My Best Pumpkin Muffins Recipe for a seasonal twist.
Ingredients
Here’s what you’ll need to make these delicious muffins. I’ve included tips on why each ingredient matters.
- 1 1/2 cups all-purpose flour – Using fresh, sifted flour gives the muffins a light texture.
- 1 teaspoon baking soda – Helps the muffins rise perfectly and stay fluffy.
- 1/4 teaspoon salt – Balances the sweetness of the bananas and blueberries.
- 3/4 cup granulated sugar – I like using fine sugar so it dissolves evenly for a smooth batter.
- 1 large egg – Adds structure and helps bind all ingredients together.
- 1/3 cup unsalted butter, melted – Makes the muffins tender and rich; avoid using margarine for best taste.
- 1 teaspoon vanilla extract – Enhances the flavor of bananas and blueberries naturally.
- 2 medium ripe bananas, mashed – The riper, the better for natural sweetness and moisture.
- 1/2 cup plain Greek yogurt – Keeps the muffins soft and adds a slight tanginess.
- 1 cup fresh blueberries – Fresh blueberries prevent excess moisture that can happen with frozen berries. You can also enjoy a similar Pumpkin Oatmeal Cookies Recipe if you’re in the mood for a quick pumpkin treat.
Note: Several servings
Variations
You can easily tweak this recipe to suit your dietary preferences or boost the flavor.
- For dairy-free muffins, replace butter with coconut oil and use non-dairy yogurt.
- Swap granulated sugar for a sugar-free alternative like monk fruit sweetener.
- Add a handful of chopped nuts or chocolate chips for extra texture and flavor.
- For a citrus twist, fold in a teaspoon of lemon zest; it pairs beautifully with blueberries.
Cooking Time
Here’s a quick overview of how long this recipe takes:
- Prep Time: 15 minutes
- Cooking Time: 20-25 minutes
- Total Time: 40 minutes
Equipment You Need
These tools make the baking process easier and more efficient:
- Muffin tin – To shape and bake the muffins evenly.
- Mixing bowls – One for wet ingredients, one for dry ingredients.
- Whisk or spoon – To combine ingredients without overmixing.
- Measuring cups and spoons – Essential for accuracy.
- Cooling rack – Helps muffins cool evenly without becoming soggy.
How to Make Blueberry Banana Muffins
Prepare the Dry Ingredients
In a mixing bowl, I whisk together flour, baking soda, and salt. This ensures the leavening is evenly distributed. I like to set this aside while I focus on the wet ingredients.
Mix the Wet Ingredients
In another bowl, I mash the ripe bananas and add melted butter, sugar, egg, vanilla, and Greek yogurt. Mixing these first makes the batter smooth and ensures even moisture throughout.
Combine Wet and Dry Ingredients
I gently fold the dry ingredients into the wet mixture. It’s important not to overmix; a few lumps are okay. Then, I carefully fold in the blueberries to prevent them from breaking and turning the batter purple.
Bake the Muffins
I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. The batter goes into each cup evenly, and I bake for 20-25 minutes. I know they’re ready when a toothpick comes out clean.
Cool and Serve
Once baked, I let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Cooling prevents them from becoming soggy at the bottom. After about 15 minutes, they’re ready to enjoy.
Additional Tips for Making this Recipe Better
From my experience, these small tweaks make a huge difference:
- I always use very ripe bananas; they’re sweeter and add moisture naturally.
- I gently fold in the blueberries to avoid crushing them.
- I preheat the oven fully for consistent rising.
- For a slightly crisp top, I sprinkle a little sugar on each muffin before baking.
How to Serve Blueberry Banana Muffins
I love to serve these muffins slightly warm so the flavors shine.
- Top with a light spread of butter or cream cheese for extra richness.
- Pair them with a cup of coffee or tea for a cozy breakfast.
- Garnish with a few fresh blueberries or a dusting of powdered sugar to make them visually appealing.
Nutritional Information
Here’s a quick breakdown for those keeping an eye on calories and macros:
- Calories: 180 per muffin
- Protein: 3 grams
- Carbohydrates: 32 grams
- Fat: 6 grams
These numbers can vary slightly depending on ingredient substitutions and muffin size.
Make Ahead and Storage
Storing Fresh Muffins
I store muffins in an airtight container at room temperature for up to 3 days. Keeping them sealed prevents them from drying out.
Freezing Muffins
I wrap each muffin individually in plastic wrap or foil and store them in a freezer-safe bag. They freeze well for up to 3 months and can be thawed overnight in the fridge.
Reheating Muffins
I reheat muffins in the microwave for 20-30 seconds or in a preheated oven at 300°F for 5-7 minutes. This restores their soft, fresh-baked texture.
Why You’ll Love This Recipe
Here’s why these blueberry banana muffins are a must-try:
- Super easy to make – I can throw them together in less than 15 minutes.
- Moist and flavorful – The combination of bananas and blueberries keeps them soft.
- Versatile – I can customize them with nuts, chocolate, or dairy-free options.
- Perfect for any time – Breakfast, snack, or dessert, they always hit the spot.
- Family-friendly – My kids love them, and they’re great for sharing with friends.
Blueberry Banana Muffins Recipe
Ingredients
Method
- In a mixing bowl, I whisk together flour, baking soda, and salt. This ensures the leavening is evenly distributed. I like to set this aside while I focus on the wet ingredients.
- In another bowl, I mash the ripe bananas and add melted butter, sugar, egg, vanilla, and Greek yogurt. Mixing these first makes the batter smooth and ensures even moisture throughout.
- I gently fold the dry ingredients into the wet mixture. It’s important not to overmix; a few lumps are okay. Then, I carefully fold in the blueberries to prevent them from breaking and turning the batter purple.
- I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. The batter goes into each cup evenly, and I bake for 20-25 minutes. I know they’re ready when a toothpick comes out clean.
- Once baked, I let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Cooling prevents them from becoming soggy at the bottom. After about 15 minutes, they’re ready to enjoy.
Notes
- I always use very ripe bananas; they’re sweeter and add moisture naturally.
- I gently fold in the blueberries to avoid crushing them.
- I preheat the oven fully for consistent rising.
- For a slightly crisp top, I sprinkle a little sugar on each muffin before baking.
