Blueberry Banana Muffins

Name: Blueberry Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup mashed bananas (about 3 medium bananas); 2 large eggs; ½ cup granulated cane sugar (or 1/4 cup honey); ¼ cup melted coconut oil; 1 teaspoon vanilla extract; 1 ½ cups fresh blueberries (1/2 cup for topping); 1 3/4 cups all-purpose flour (+ 1 tablespoon to toss with blueberries, or white whole wheat flour); 1 teaspoon baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; 1/2 cup powdered sugar; 1 teaspoon fresh lemon juice (or more as needed)

By Rena Awada, nutritionally reviewed by Ella Davar RDPublished Jan 13, 2026

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Reader Rating

Prep Time 10

Cook Time 20

Total Time 30

Servings 12 Muffins

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These blueberry banana muffins are soft, lightly sweet, and packed with juicy berries in every bite. They’re a great way to use up ripe bananas and make an easy grab-and-go breakfast or snack that everyone actually looks forward to.

blueberry banana muffins on a muffin liner topped with icing sugar.

I am always coming up with ideas to use up my ripe bananas, and I am glad I made these blueberry banana muffins. Most times, I come up with these recipes based on what’s in my fridge that I need to use up before they go bad, and this recipe is one of them.

These muffins turned out amazing. They are soft, fluffy, and full of banana and blueberry flavor. I like to snack on them during the day, and the kids love them as a quick breakfast on the go before they head to school. If you want something a bit higher in protein, try my cottage cheese blueberry muffins.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

20 mins

Ingredients needed

Mashed bananas, about 3 medium bananas: Try to use ripe spotted bananas.
Eggs: You will need two eggs. This will act as a binder.
Granulated cane sugar: This can be swapped with brown sugar, low calorie sweetener, or 1/4 cup of honey
Pantry Staples: baking powder, baking soda, vanilla extract, and salt
Oil: For this recipe, I used melted coconut oil. If you want to use any neutral oil it is fine.
Blueberries: I used fresh blueberries, but frozen will work as well.
Flour: I used all-purpose flour; you may swap it with white whole wheat flour or gluten-free flour.
Powdered sugar: Optional for the glaze. There are low-calorie powdered sweeteners you can also use.
Fresh lemon juice: Needed for the glaze if you decide to make it.

How To Make Blueberry Banana Muffins

Preheat oven to 375°F. Line a muffin pan with paper liners.

process shot showing making the wet ingredients in a bowl and then making the dry flour ingredients in another bowl.

Toss 1 cup of blueberries with 1 tablespoon of flour and set aside. Save the other 1/2 cup for topping.

Make the wet ingredients: in a large bowl, combine the mashed bananas, cane sugar, coconut oil, eggs, and vanilla extract.

Next, make the dry ingredients: Whisk the flour, baking powder, baking soda, and salt in a medium bowl.

process shots of making the muffin batter, adding to the pan, baking and allowing it to cool.

Add the dry ingredients to the wet ingredients and mix just until combined. (Do not overmix). Gently fold in the coated blueberries.

✏️ If you do not want to use blueberries here, then use chopped nuts or skip altogether.

Divide the batter evenly among the lined muffin cups and top with the remaining blueberries.

✏️ Sometimes I grease my pan really well, and I skip using the cupcake liners.

Bake for 18-20 minutes or until a toothpick comes out clean. Allow the muffins to cool completely.

Once the muffins are cooled, make the glaze if you are using it. Mix the glaze ingredients until smooth and drizzle over the muffins. You can make more glaze if you like.

Variations and Tips

Instead of blueberries, add any other berries or fruits of your choice. Raspberries would be great and would be similar to these raspberry muffins, made with Greek yogurt instead of bananas.
Don’t want to add fruits at all? Add chopped nuts like walnuts or pecans.
Allow the muffins to cool for 5 minutes before removing them from the pan or muffin liners.
Instead of bananas, use Greek yogurt, applesauce, or mashed sweet potatoes.

Common Questions

How do i make these muffins vegan?

All the ingredients used in making these muffins are vegan-friendly except for the eggs. To replace the eggs, use vegan egg substitutes (follow the package instructions for replacing one egg) or ground flaxseed. For each egg, use 1 tablespoon of ground flax mixed with 3 tablespoons of lukewarm water.

Can I freeze these muffins?

Yes. If you want to freeze some of these muffins, wrap them individually and place them in a freezer-safe bag before freezing for up to 3 months.

How can I make a low-calorie glaze?

To make a low-calorie glaze, I recommend using Swerve confectioners’ sugar instead.

How long will the muffins last?

It’s fine to keep the muffins covered on your kitchen counter for 24 hours. After that, I recommend storing them in a container in the fridge for up to 5 days.

blueberry muffin on a wire rack with glaze over it.

More muffins to try

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