Blueberry banana muffins are soft, moist and sweet thanks to ripe bananas and fresh blueberries. They are ready in 30 minutes!

stack of two blueberry banana muffins and top muffin has a bite

Blueberry banana muffins have so much flavor and the perfect tender texture. A little sprinkle of sugar on top creates the most delicious muffin top. These muffins come together quickly and couldn’t be easier to make. I suggest baking them at the beginning of the week and have them for a snack all week long!

Why you should make these blueberry banana muffins: They are ready in 30 minutes. It’s the perfect use of brown bananas. Fresh blueberries add a burst of natural sweetness, but frozen berries can be used in a pinch!

blueberry banana muffins ingredients in bowls labeled with text

How to make blueberry banana muffins

  1. Preheat oven to 400 degrees F. Line a muffin tin with paper liners and set aside.
  2. Whisk the dry ingredients together in a bowl and set aside.
  3. Whisk together the wet ingredients in a large bowl.Stir in mashed bananas. Add dry ingredients and mix just until combined. Stir in the blueberries.
  4. Transfer batter to prepared muffin tin. Sprinkle sugar on top.
  5. Bake muffins for about 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs.

Pro tip: Use an ice cream scoop to fill the muffin cups. It’s the perfect amount of batter!

photo collage demonstrating how to make blueberry banana muffins in a mixing bowl
photo collage demonstrating how to make blueberry banana muffins in a mixing bowl and muffin tin

Helpful tips

When it comes to banana recipes, be sure to use brown bananas. The dark the banana peel is, the sweeter the banana will taste! Use room temperature ingredients so everything mixes together well and creates a consistent batter. When adding the dry ingredients, avoid over-stirring the batter otherwise the muffins will turn out dense.

For tall, fluffy muffins, be sure the oven is nice and hot. I like to wait 5 minutes after the oven beeps when it’s preheated before putting the muffins in. When the muffins come out of the oven, turn them on their sides in the pan so the bottoms don’t get soggy!

blueberry banana muffin with a bite on a muffin tin with more muffins and blueberries

Frequently Asked Questions

Can I use frozen blueberries?

Yes, if using frozen blueberries, keep them in the freezer until ready to use. Toss them with some flour before adding to the batter. The batter may turn slightly purple, but the muffins will still taste delicious!

How to brown bananas quickly

Preheat oven to 300 degrees F. Line baking pan with aluminum foil. Place bananas (still in the peel) on the baking pan and bake for 15 to 20 minutes until the peel is black. Let bananas cool, then scoop out the filling.

Can you freeze muffins

Yes, once the muffins have cooled completely, wrap them in plastic wrap and store in a ziploc bag or airtight container. The muffins will keep for up to 1 month.

blueberry banana muffin in front of more muffins and muffin tin

Related recipes

Mashed bananas work so well in baking recipes. My favorite recently has been banana sheet cake with cream cheese frosting. It’s so soft and tender with the best banana cinnamon flavor. A never-fail go-to is banana bread. It’s such a quick and easy recipe, plus you can add chocolate chips or nuts to the batter!

If you’re looking for recipes using blueberries, try this lemon blueberry bread or these easy blueberry muffins.

blueberry banana muffins in a muffin tin and one muffin cup filled with fresh blueberries

Blueberry banana muffins will be a favorite in your house for sure. Who can say no to a warm muffin right out of the oven—especially when the blueberries are bursting with flavor. If they last long enough, you can have them for snacking all week long.

Who will you share these muffins with? Let me know in the comments and remember to leave a review! I also share my favorite recipes on social media when you tag @ifyougiveablondeakitchen.

blueberry banana muffin with a bite showing blueberries inside

Blueberry Banana Muffins

Blueberry banana muffins are soft, moist and sweet thanks to ripe bananas and fresh blueberries. They are ready in 30 minutes!
5 (2 ratings)

Ingredients

  • 2 ½ cups (312 g) all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup (113 g or 1 stick) unsalted butter, melted and slightly cooled
  • ¾ cup (150 g) granulated sugar
  • ½ cup full-fat sour cream or plain yogurt, room temperature
  • ¼ cup milk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (280 g) mashed bananas (about 2 ripe bananas)
  • 1 ½ cups fresh blueberries

Instructions 

  • Preheat oven to 400° F. Line a standard muffin tin with paper liners and set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  • In a separate large bowl, whisk together melted butter, sugar, sour cream, milk, eggs, and vanilla. Stir in mashed banana.
  • Add dry ingredients to wet ingredients and mix just until combined. Stir in blueberries.
  • Using an ice cream scoop, divide batter among prepared muffin cups. Add a few blueberries to the top of the muffins for appearance. Sprinkle coarse sugar from high above the pan so it disperses evenly and is not concentrated in one spot on the muffin.
  • Bake muffins for 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a few minutes (it helps to turn them on their side so the bottoms don't get soggy). Serve warm or allow to cool completely.

Notes

Frozen blueberries may be substituted for fresh blueberries. Keep them in the freezer until ready to use. Toss in a couple tablespoons of flour then stir into the batter.
Store muffins in an airtight container for up to 5 days.
Freeze muffins after they have cooled. Wrap in plastic wrap and store in a ziploc bag or airtight container for up to 1 month.
Recommended tools: kitchen scale, mixing bowls, muffin tin
Serving: 1muffin, Calories: 218kcal, Carbohydrates: 32g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 90mg, Potassium: 154mg, Fiber: 1g, Sugar: 14g, Vitamin A: 293IU, Vitamin C: 3mg, Calcium: 40mg, Iron: 1mg

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