Banana Blueberry Muffins are packed with the goodness and flavor of fresh banana and blueberries. They are perfect for breakfast or a healthy, delicious snack.
A bright kick of citrus from lemon zest and lemon juice brings out the sweetness and flavor of fresh blueberries, while ripe bananas keep the muffins moist and fluffy.
In under 30 minutes you’ll have a delicious, homemade batch of banana blueberry muffins coming out of the oven, and your family will be running down to the kitchen to get a taste.
Why You’ll Love This Recipe
- Not Too Sweet: Sometimes muffins can be like cupcakes with fruit inside! These blueberry muffins are sweet, but not so sweet that they feel like a dessert. The sweetness level is perfect for breakfast or as a lunchtime treat.
- Great on the Go: Blueberry banana muffins freeze really well, so you can bake them up and store them for an easy grab and go option on busy mornings.
- Round Tops: I love a muffin with a fluffy bakery-style top. If mixed right, this muffin batter puffs up perfectly into the perfect muffin shape.
- No Fancy Equipment: You can make this blueberry banana muffin recipe with two bowls, a wooden spoon, and a muffin tin. No electric mixer or blender is needed here. That said, a hand mixer does make things a little bit easier. I love mine!
Key Ingredients
Here’s what you’ll need to make these delicious muffins:
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour, Baking Powder, Baking Soda, and Salt: These dry ingredients make up the bulk of our muffin batter. The baking powder and soda act as leaveners, adding air to the batter as it bakes.
- Egg: One egg goes into the mix to hold everything together. Allow your egg to come to room temperature, it will mix in more thoroughly that way.
- Sugar: Plain white granulated sugar adds the perfect amount of sweetness.
- Melted Butter: This adds fat to the batter which creates a beautiful mouth feel.
- Vanilla Extract, Lemon Juice, Lemon Zest: For flavor, these ingredients add warmth and bright acidity.
- Bananas: When baking with bananas, you want to use overripe bananas. The skins should be mostly brown. Mash the bananas up with a fork to get them ready.
- Blueberries: Fresh blueberries are the star of the show. They will burst in your mouth when you take a bite of your banana blueberry muffin.
How to Make Banana Blueberry Muffins
Homemade banana blueberry muffins are so simple to mix up!
- Prepare: Preheat the oven to 375°F/190°C. Line a muffin pan with paper liners and set aside. Mix blueberries with two tablespoons of flour to coat and set aside.
- Mix Dry Ingredients: In a mixing bowl, combine flour, baking soda, baking powder, and salt.
- Mix Wet Ingredients: In another mixing bowl, combine melted butter, egg, sugar, vanilla extract, lemon juice, and lemon zest using a whisk. Then add the mashed bananas and mix to combine.
- Combine: Gently mix the dry ingredients into the wet ingredients, being careful not to overmix. Fold in the blueberries.
- Fill Muffin Cups: Divide the batter equally into 12 muffins.
- Bake: Bake for 18-20 minutes, or until the muffins are golden brown on top.
- Cool and Enjoy: Allow the muffins to cool on a wire rack for at least 10 minutes before serving.
Tips and Tricks for Muffin Baking Success
- Don’t Overmix. When stirring the batter together, mix until everything is just combined. Overmixing will make the muffins tough and chewier than you want them to be.
- Don’t Overfill. Overfilling the muffin tins will result in muffins that spill over the sides of the muffin cups and flatten out. They’ll also be hard to remove from the tin. Fill your muffin cups just over half full with batter to avoid this.
- Mix berries with Flour. This step coats the berries with flour which allows them to more easily stay suspended in the batter while it’s baking. If you skip this, your berries will all fall to the bottom of the muffins.
- Use Ripe Bananas. Your bananas should be mostly brown and very soft to be used in baking recipes like this one.
Storing and Freezing Muffins
These banana blueberry muffins freeze beautifully. Freeze them in zip-top bags or freezer containers, and they will be easy to grab and go on busy mornings.
To thaw and re-warm, pop a muffin in the microwave for about 30 seconds.
Otherwise, these muffins will stay fresh in an airtight container at room temperature for about 4-5 days.
Recommended Muffin Making Tools
These tools are all in my kitchen, and help me bake cookies with ease. Pick up any that you don’t already have, and you’ll be ready for baking any time.
- Pyrex Mixing Bowls: There’s something about these clear glass mixing bowls that brings me back to baking with my mother. They are a must for me, even though I’ve tried other bowls, I still come back to these every time.
- Hand Mixer: No need to use a fancy stand mixer when a hand mixer does the job just fine. I use this one from Kitchenaid.
- Measuring Cups and Spoons: This set from OXO is just so well designed! There are magnets in the handles so they stack and stick to each other perfectly.
- Wilton Muffin Pan: This pan makes 12 regular size muffins or cupcakes, and has an easy to clean, non-stick surface.
FAQs
Getting delicious blueberries is not always the easiest thing. I like to buy blueberries when they are in season to get the sweetest berries.
In North America, blueberry harvest runs from April to September. During the other months, blueberries come here from South America. This means that blueberries are always in season!
At the store, choose blueberries that are plump, dent free, and dark blue. Any red or pink berries in the container might indicate that they aren’t ripe yet.
Larger blueberries will generally be sweeter than smaller ones, which tend to be more tart.
Generally, three medium sized bananas will give you 1 cup of mashed banana. This can vary based on the size of your banana. If in doubt, mash your bananas and then measure to be sure you have enough.
You can make this recipe with 2 bananas. Mash them and add to a measuring cup. Top off the measuring cup with another pureed fruit, such as applesauce, pumpkin puree.
I don’t recommend substituting anything for all of the bananas in this recipe though, use this tip only in a pinch!
Frozen blueberries can be used to make muffins, but take care to rinse and dry them first! Very gently rinse the berries a few times with cold water, and pat dry with paper towels. This will keep them from “bleeding” and turning your muffins purple.
More Delicious and Fun Dessert Recipes
Enjoy these blueberry banana muffins for breakfast, or pop them into packed lunches as a special treat. Make sure to Pin this recipe to come back to it later!
Banana Blueberry Muffins
Equipment
- 12 cup muffin pan
Ingredients
- 1½ cups fresh blueberries
- 1½ cups all purpose flour + 2 tablespoons
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup melted butter
- 1 large egg at room temperature
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 3 medium bananas mashed (about 1 cup)
Instructions
- Preheat the oven to 375°F/190°C. Line a muffin pan with paper liners and set aside. Mix blueberries with two tablespoons of flour to coat and set aside.
- In a mixing bowl, combine flour, baking soda, baking powder, and salt.
- In another mixing bowl, combine melted butter, egg, sugar, vanilla extract, lemon juice, and lemon zest using a whisk. Then add the mashed bananas and mix to combine.
- Gently mix the dry ingredients into the wet ingredients, being careful not to overmix. Fold in the blueberries.
- Divide the batter equally into 12 muffins.
- Bake for 18-20 minutes, or until the muffins are golden brown on top.
- Allow the muffins to cool on a wire rack for at least 10 minutes before serving.
Notes
- Don’t Overmix. When stirring the batter together, mix until everything is just combined. Overmixing will make the muffins tough and chewier than you want them to be.
- Don’t Overfill. Overfilling the muffin tins will result in muffins that spill over the sides of the muffin cups and flatten out. They’ll also be hard to remove from the tin. Fill your muffin cups just over half full with batter to avoid this.
- Mix berries with Flour. This step coats the berries with flour which allows them to more easily stay suspended in the batter while it’s baking. If you skip this, your berries will all fall to the bottom of the muffins.
- Use Ripe Bananas. Your bananas should be mostly brown and very soft to be used in baking recipes like this one.
- Frozen blueberries can be used to make muffins, but take care to rinse and dry them first! Very gently rinse the berries a few times with cold water, and pat dry with paper towels. This will keep them from “bleeding” and turning your muffins purple.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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