Moist banana muffins filled with sweet blueberries throughout – this simple recipe is the perfect way to use up brown bananas. Made with fresh or frozen berries – these banana blueberry muffins are delicious for breakfast or a snack.
These easy banana blueberry muffins combine two classic recipes – banana bread and blueberry muffins. The berries add a sweet pop of fruit to every bite, and the brown bananas ensure that your muffins are flavorful and perfectly moist. What you’ll love about this recipe compared to making banana bread is that the bake time is much shorter.
Making the Muffins
Making these blueberry banana muffins is very straight forward and uses the basic muffin method, so there’s no need to take your your electric mixer.
- As always, you’ll start by preheating the oven and lining your muffin tin with baking papers. Muffins can also be made by simply greasing and flouring the muffin tin, but I use papers probably 95% of the time.
- First, you’ll whisk together the dry ingredients. This ensures that any lumps are removed and that the baking powder and baking soda are evenly distributed.
- Then in a separate large bowl, whisk together the melted butter, brown sugar, white sugar, eggs and vanilla extract. Using melted butter means that there’s no need for an electric mixer, and you get way more flavor than using oil.
- Then whisk in the sour cream and mashed bananas. I love using sour cream in banana bread and banana muffins because it truly gives you the best moist texture.
- Make a well in the middle of the dry ingredients, then pour the wet ingredients into the middle of the well. Gently fold the ingredients together. It’s important not to over mix the batter or use an electric mixer for this step. Otherwise the muffins will be tough and instead of round tops be pointed.
- When the dry ingredients look about 90% incorporated into the wet ingredients, gently fold in the blueberries. If you’re using frozen, don’t forget to toss them in 2 teaspoons of flour first.
- Then spoon the batter into your prepared muffin tin, and place in the oven to bake. They’ll bake for about 18-22 minutes in your preheated oven at 375F (190C).
Baking Tips & Tricks
- Make sure to use brown, spotted bananas for baking. Green or yellow bananas don’t provide the sweet flavor and moisture needed.
- Whisking the dry ingredients together first ensures that you remove any lumps of dry ingredients.
- Always gently fold the wet ingredients into the dry ingredients. Overmixing muffins causes them to become dry and tough with air tunnels – which no one wants.
- The batter will be lumpy – which is expected for both muffin recipes and banana bread. Most of the lumps will be from pieces of banana anyways.
- If using frozen berries, don’t forget to toss them in 2 teaspoons of flour before folding into the batter. This minimizes the berries bleeding color throughout the batter.
- Fill the muffins to the very top – you should end up with about 12-14 muffins in total.
I love making a plate of these banana blueberry muffins in the summer with fresh blueberries and enjoying them for breakfast. They also freeze beautifully – so you can always have leftovers saved in the oven.
And if you love these blueberry banana muffins, then be sure to try:
- Strawberry Banana Bread
- Simple Blueberry Cake
- Blueberry Chocolate Chip Muffins for the perfect switch-up
- Banana Coffee Cake
Banana Blueberry Muffins
- 12-cavity muffin pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup brown sugar packed, light or dark
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 3 brown bananas mashed, about ¾-1 cup
- 1 ¼ cup blueberries fresh or frozen, if frozen do not thaw
- 2 teaspoons all-purpose flour if using frozen berries
- Preheat the oven to 375F (190C or 180C fan forced). Line a 12-cavity muffin pan with muffin papers. You'll end up with about 12-14 muffins in total.
- In a very large bowl, whisk together the 2 cups flour, baking powder, baking soda and salt.
- In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs and vanilla extract.
- Whisk the sour cream and mashed bananas into the butter mixture.
- Make a well in the middle of the flour mixture. Then pour the wet ingredients into the dry ingredients. Gently fold the ingredients together using a rubber spatula or wooden spoon until they look about 90% combined. There will still be lumps.
- If using frozen berries, toss the berries with the 2 teaspoons of flour. Then gently fold the berries into the batter using a rubber spatula or wooden spoon. If the batter still has lumps, that is OK - they're likely just pieces of banana.
- Spoon the batter into the prepared muffin pan, filling each muffin paper to the top. You should end up with 12-14 muffins in total.
- Bake in the preheated oven for about 18-22 minutes, or until an inserted toothpick comes out clean or with blueberry juice but no muffin batter.
- Cool the muffins in the pan for at least 10 minutes, then transfer to a wire rack to continue cooling.
- Sour Cream: Optionally, substitute sour cream with plain Greek yogurt.
- Bananas: Make sure to use brown, spotted bananas.
- Blueberries: Do not thaw frozen berries before using. Fresh or frozen berries work for this recipe.
- Storage: Store cooled muffins in an airtight container for up to 3 days, or freeze for up to 2 months.
- Nutrition: Details provided are an estimate only and based on 1 muffin, assuming the recipe yields 12 equal-sized muffins.