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Blueberry banana muffin with glass of milk.

Banana Blueberry Muffins

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. 
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Banana Blueberry Muffins
Prep Time 15 minutes
Cook Time 18 minutes
35 minutes
Servings 12 muffins
Calories 254kcal


  • 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.


  1. Sour Cream: Optionally, substitute sour cream with plain Greek yogurt. 
  2. Bananas: Make sure to use brown, spotted bananas.
  3. Blueberries: Do not thaw frozen berries before using. Fresh or frozen berries work for this recipe.
  4. Storage: Store cooled muffins in an airtight container for up to 3 days, or freeze for up to 2 months. 
  5. Nutrition: Details provided are an estimate only and based on 1 muffin, assuming the recipe yields 12 equal-sized muffins. 


Calories: 254kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 112mg | Potassium: 207mg | Fiber: 2g | Sugar: 19g | Vitamin A: 338IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg