This post may contain affiliate links.
These Blueberry Banana Muffins are soft, fluffy, and loaded with juicy blueberries in every bite. Ripe bananas give them natural sweetness and keep the muffins perfectly moist, while fresh blueberries add a bright burst of flavor and color. They’re an easy breakfast treat that comes together with simple ingredients and is perfect for busy mornings.
Whether you’re looking for a way to use up ripe bananas or just craving a batch of homemade muffins, this recipe is one you’ll want to keep around. Enjoy them warm from the oven, spread with a little butter, or make a batch ahead of time for an easy grab-and-go breakfast or snack.
Why Make These Blueberry Muffins
- Soft and moist: Ripe bananas keep the muffins tender and moist without making them heavy. Bursting with blueberries: You get sweet, juicy blueberries in every bite.
- Perfect for ripe bananas: A delicious way to use up those spotty bananas sitting on the counter.
- Easy to make: Simple ingredients and minimal prep make these great for busy mornings.
- Great for meal prep: Make a batch ahead of time for quick breakfasts and snacks throughout the week.
- Freezer-friendly: They freeze beautifully, so you can always have homemade muffins ready to go.
Ingredients Needed
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Olive Oil. I prefer this recipe with Olive Oil.
- Sugar. Granulated white sugar.
- Flour. All purpose. You may also use all purpose gluten free as well.
- Banana. I use two – three ripe bananas depending on size.
- Blueberries. Raspberries will also work wonderfully.
- Walnuts. this is optional to mix in!
- Vanilla or Almond Extract.
- Baking Powder. Both help the rise of the muffin!
- Baking Soda. Both help the rise of the muffin!
- Egg.
- Raw sugar for topping This is optional!
How To Make This Recipe
Ready to bake? Let me walk you through the recipe. For your convenience, there is a full ingredient list and detailed instructions in the printable recipe card below.
- Preheat oven to 375°F. Line a muffin pan with paper liners of choice.
- Toss blueberries with 1 tablespoon of flour and set aside (this helps so they don’t sink too much!)
- In a medium bowl, whisk 1 ½ cups flour, baking powder, baking soda, and salt.
- In a separate bowl, combine mashed bananas, sugar, oil, egg, and vanilla.
- Add to dry ingredients and mix just until combined. (Do not overmix! This is very important)
- Gently fold in blueberries and walnuts if using.
- Divide batter evenly over 8- 10 muffin wells with liners.
- Sprinkle with raw sugar (optional)
- Bake 18-20 minutes or until a toothpick comes out clean. Cool completely.
Other Muffins To Try
Breakfast
Peanut Butter Chocolate Chip Muffins
Breakfast
Raspberry White Chocolate Muffins
Breakfast
Strawberry Yogurt Muffins
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Blueberry Banana Muffins
Equipment
- mixing bowls
- Muffin Tin
Ingredients
- 1¾ cup fresh blueberries
- 1 Tbsp flour , for the blueberries
Dry Mix
- 1½ cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
Wet Mix
- 3 small ripe bananas , should be about 1 cup mashed
- ½ cup white granulated sugar
- 1 egg
- 2 tsp vanilla extract
- ½ cup olive oil or avocado oil
- ¼ cup walnuts, chopped , optional!
Optional For Topping
- 4 tbsp raw sugar , for topping
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners. Toss blueberries with 1 tablespoon of flour and set aside.
- Whisk 1 ½ cups flour, baking powder, baking soda, and salt in a medium bowl.
- In a separate bowl, combine bananas, sugar, oil, egg, and vanilla. Add to dry ingredients and mix just until combined. (Do not over mix otherwise the muffins can fall flat)
- Gently fold in blueberries and walnuts (if using walnuts). Divide batter evenly over 8-10 muffin papers (if using the fancy large papers) or 12-15 if using regular liners in the pan. Sprinkle the raw sugar on the tops generously if using!
- Bake 15-20 minutes or until a toothpick comes out clean. Cool completely and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
great recipe!! the only thing I did different was use coconut milk instead of almond milk. it came out pretty good. looking at more of your recipes now!
Hi Micah! So happy to hear you enjoyed these muffins, they are one of my favorite recipes. Thanks for coming back to let me know they were enjoyed.
Would this work with oat milk?
Hi John!
Yes, Oat milk would be a wonderful substitute. Enjoy
Very delicious:) thank you .
So happy to hear you enjoyed 💕
There’s no instructions for baking ?
Oh, just found it up above! I always skip to the recipe without reading 😬 maybe add it to the instructions on the printable one?!
Thank you for catching that somehow it got deleted from the recipe card I am adding that back in now I appreciate you pointing it out!! Xoxo
Can I opt out of the sugar or use something else like honey instead?
Hi! unfortunately I don’t think this would work without sugar, and I have not made it with honey. I would suggest using what the recipe calls for since baking is precise in most cases 🙂 xoxo