Tender, sweet and bursting with fresh blueberry flavor, these Banana Blueberry Muffins make a best-in-class breakfast!
Simple and Simply Delicious
These easy-to-make Banana Blueberry Muffins are tender, sweet and bursting with tangy blueberry flavor. Make a batch for on-the-go weekday breakfasts or enjoy one warm from the oven with a cup of coffee. They’re simple and simply delicious and ready in about 30 minutes.
A Morning Hit
Banana muffins are one of my favorite things to bake in the morning! They’re so quick to get into the oven. They take less than 20 minutes to bake and they make the house smell amazing. Plus, they’re guaranteed to be a hit with my kids.
I’ve been making our go-to Banana Chocolate Chip Muffins for ages now, but I decided to shake things up. So I swapped the chocolate chips for tangy blueberries. And WOW! I’m just sorry I didn’t try this banana blueberry muffin recipe sooner.
These muffins are incredible! The texture is perfectly moist, soft and a little spongy. The flavor is sweet, but not too sweet, and the bites of sweet-tart blueberries are so scrumptious.
I recommend enjoying one of these warm from the oven. Split it open, smear with some butter and let it melt into the little air pockets. Oh my goodness, y’all, it’s heavenly.
More of My Favorite Blueberry Recipes
Mostly sweet, a little tart, and completely irresistible. From breakfast to dessert, my favorite blueberry recipes burst with fresh flavor that brightens up any meal.
- Blueberry French Toast Casserole: Wake up to a breakfast bursting with fresh berry flavor in every bite! This Blueberry French Toast Casserole is so scrumptious and easy, it’s sure to be a family favorite!
- Greek Yogurt Blueberry Coffee Cake: A lovely, springtime twist on the classic morning treat! Made with greek yogurt and coconut oil so they bake up moist. Flavored with bright lemon and fresh, plump blueberries and a crunchy cinnamon-sugar streusel on top. An irresistible crowd-pleaser!
- Blue Smoke Cocktail: A surprising and refreshing cocktail! Blue Smoke combines mezcal and bourbon with the sweetness of blueberries to balance out the strong, smoky flavors of the spirits.
- Blueberry Donuts: Amazing homemade donuts are sweet and crisp on the outside and packed with blueberry bliss. A cross between a cake donut and an old-fashioned donut on the inside. Amazing!
What Do I Need to Make Banana Blueberry Muffins?
- Unsalted butter, melted
- Granulated sugar
- Egg
- Vanilla
- All-purpose flour
- Baking soda
- Over-ripe bananas
- Small blueberries
- Muffin tin
- Non-stick cooking spray
Fresh or Frozen Blueberries?
I prefer to bake with fresh blueberries, but frozen berries work well, too! Here are a few tips to baking with frozen blueberries.
You don’t have to thaw frozen blueberries before baking. But if you do, follow these steps for best results.
- Place frozen blueberries in a colander in the sink or over a bowl, if you want to collect the juice.
- Allow to thaw completely.
- Once thawed, place on a baking sheet lined with paper towels.
- Pat dry with paper towels.
Toss frozen or thawed blueberries in a bit of flour. The flour helps berries stay suspended in the batter and prevents them from sinking to the bottom of your muffins. It can also help with any excess moisture that may come off frozen blueberries as they thaw while baking. The flour coating will also prevent the batter from turning bluish-purple.
How to Make Banana Blueberry Muffins
- Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.
- In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the egg and vanilla.
- Stir in the flour and baking soda.
- Fold in the mashed bananas until just combined. Gently stir in the chocolate chips.
- Fill each prepared muffin cup almost full with batter. Garnish the top of the batter with some more chocolate chips, if desired.
- Bake muffins for 16-18 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool to completely.
How to Serve and Store Banana Blueberry Muffins
Serve warm or at room temperature. Store leftover muffins in an airtight container on the counter for 2-3 days, or in the refrigerator for up to a week.
To freeze banana blueberry muffins, allow them to cool completely. Wrap each muffin tightly in plastic wrap. Then store in the freezer in a freezer-safe container or in individual freezer-safe baggies.
Thaw banana muffins at room temperature uncovered so they don’t absorb too much of the moisture. They should maintain great quality if frozen for 2-3 months.
More Marvelous Muffin Recipes
Sweet or savory, indulgent or nutritious, discover your new favorite snack in my Marvelous Muffin Recipes!
If you make these Banana Blueberry Muffins and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! ? I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Description
Tender, sweet and bursting with fresh blueberry flavor, these Banana Blueberry Muffins make a best-in-class breakfast!
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 overripe bananas, mashed (about 3/4 cup)
- 1/2 cup small blueberries, plus more for garnishing
- Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.
- In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the egg and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined. Gently stir in the chocolate chips.
- Fill each prepared muffin cup almost full with batter. Garnish the top of the batter with some more chocolate chips, if desired.
- Bake muffins for 16-18 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
