This post may contain affiliate links. Please read our disclosure policy.
These Blueberry Banana Muffins are soft, fluffy, and packed with juicy blueberries and ripe banana flavor. They’re easy to make with simple ingredients and perfect for breakfast, an afternoon snack, or lunch boxes.
I am always coming up with ideas to use up my ripe bananas, and I am glad I made these blueberry banana muffins. Most of the time, I come up with recipes based on what’s in my fridge that I need to use up before it goes 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, on-the-go breakfast before they head to school. If you want something a bit higher in protein, try my Cottage cheese blueberry muffins.
Recipe Overview
Key Ingredients
Below are the ingredients I used to make these banana and blueberry muffins. Full measurements are listed further down in the recipe card.
- Ripe Bananas: Use bananas that are very ripe with plenty of brown spots. They’ll give the muffins more banana flavor and sweetness.
- Blueberries: Fresh blueberries work beautifully, but you can also use frozen blueberries. If using frozen, don’t thaw them first.
- Flour: I use all-purpose flour, but you can also use white whole wheat flour or a gluten-free flour blend.
- Coconut Oil: Melted coconut oil keeps the muffins tender. You can also use another neutral oil.
- Eggs: Eggs help bind the ingredients and give the muffins structure.
Can I Use Frozen Blueberries?
Yes! Frozen blueberries work well in these muffins. Add them straight from the freezer and gently fold them into the batter. Don’t thaw them first, since thawed berries can release more liquid and turn the batter purple.
You may need to add a few extra minutes to the baking time when using frozen blueberries.
How Do I Keep the Blueberries From Sinking?
Tossing the blueberries with a little flour before adding them to the batter helps keep them distributed throughout the muffins.
Also, gently fold the berries into the batter rather than stirring aggressively.
How To Make Blueberry Banana Muffins
Preheat oven to 375°F. Line a muffin pan with paper liners.
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.
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.
Easy Variations
Blueberry Banana Chocolate Chip Muffins: Fold in ½ cup of mini chocolate chips along with the blueberries.
Blueberry Banana Walnut Muffins: Add ½ cup of chopped walnuts or pecans for some crunch.
Lemon Blueberry Banana Muffins: Add 1 teaspoon of fresh lemon zest to the batter for a bright lemon flavor.
Cinnamon Blueberry Banana Muffins: Add ½ teaspoon of ground cinnamon to the dry ingredients.
Make Them Gluten-Free: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour.
Common Questions
You can make a vegan version with a few substitutions. Replace the eggs with a plant-based egg substitute or flax eggs, and make sure the sugar and other ingredients you use are vegan-friendly.
Keep in mind that the texture may be slightly different from the original recipe.
To make a low-calorie glaze, I recommend using Swerve confectioners’ sugar instead.
No. The glaze is completely optional. The muffins are sweet and flavorful on their own, but the simple lemon glaze adds a little extra sweetness and a fresh citrus flavor. If you’re serving these as a dessert or brunch treat, I definitely recommend trying the glaze.
For taller muffin tops, fill the muffin cups fairly evenly and don’t overmix the batter. Also, make sure your baking powder and baking soda are fresh. Old leavening agents can result in flatter muffins.
Yes. Thaw them completely and drain off any excess liquid before mashing.
Tossing the blueberries with a little flour helps prevent them from sinking. Also, avoid adding too much liquid to the batter.
You can, but I wouldn’t recommend a straight 1:1 substitution without testing the recipe. Oat flour absorbs liquid differently and can change the texture.
Common Mistakes to Avoid
- Using Under-ripe Bananas: The bananas should be very ripe and spotted. Yellow bananas without brown spots won’t give you the same sweetness or banana flavor.
- Over-mixing the Batter: Once you add the dry ingredients, mix just until combined. Overmixing can make the muffins dense.
- Thawing Frozen Blueberries: If you’re using frozen blueberries, add them directly to the batter while still frozen.
- Overbaking: Start checking the muffins around 18 minutes. Every oven is different, and overbaking can make them dry.
- Cutting Into Them Too Soon: Let the muffins cool for at least 5 minutes before removing them from the pan. They’ll continue to set as they cool.
How to Store these Muffins
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
Let refrigerated muffins come to room temperature before serving, or warm them briefly in the microwave.
How to Freeze Them
Let the muffins cool completely before freezing. Wrap individual muffins in plastic wrap or place them in a freezer-safe bag or container. Freeze for up to 3 months.
When you’re ready to eat one, thaw it at room temperature or microwave it for about 20 to 30 seconds. This is useful for busy mornings.
More muffins to try
- Pistachio Muffins: Soft, tender muffins with a subtle nutty pistachio flavor
- Banana Protein Muffins: Soft banana muffins made with Greek yogurt and protein powder.
- Applesauce Muffins: Soft, lightly sweet muffins made with applesauce, warm spices, and simple ingredients.
- Cinnamon Muffins: soft and fluffy muffins filled with warm cinnamon flavor.
- Healthy Strawberry Muffins: Tender homemade muffins filled with fresh strawberries and lightly sweetened for an easy breakfast or snack.
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Blueberry Banana Muffins
Video
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
Optional Glaze
- 1/2 cup powdered sugar
- 1 teaspoon fresh lemon juice, or more as needed
Instructions
- Preheat oven to 375°F. Line a muffin pan with paper liners.
- Toss 1 cup of the 1 ½ cups fresh blueberries with 1 tablespoon of flour and set aside. Save the other 1/2 cup of blueberries for topping.
Make the wet ingredients
- In a large bowl, add the 1 cup mashed bananas, ½ cup granulated cane sugar, ¼ cup melted coconut oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk to combine.
Make the dry ingredients
- Next, whisk the 1 3/4 cups all-purpose flour , 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon salt in a medium bowl.
- Add the dry ingredients to the wet ingredients and mix just until combined. (Do not overmix)
- Gently fold in the coated blueberries.
- Divide the batter evenly among the lined muffin cups and top with the remaining blueberries.
- 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 1/2 cup powdered sugar and 1 teaspoon fresh lemon juice until smooth and drizzle over the muffins. You can make more glaze if you like.
Notes
- Use very ripe bananas with lots of brown spots for the best banana flavor.
- Fresh or frozen blueberries can be used.
- If using frozen blueberries, add them straight from the freezer.
- Tossing the blueberries with flour helps keep them from sinking.
- Don’t overmix the batter after adding the dry ingredients.
- The lemon glaze is completely optional.
- Let muffins cool for about 5 minutes before removing them from the pan.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze muffins for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They are delicious! Thanks for sharing.
Thanks. I really appreciate the feedback.
I wish I had understood what “lightly sweet” meant. I knew it didn’t require a lot if sugar, but with the sweetness of the bananas, I expected them to taste better. If I make again, I would definitely add at least cup of sugar. Family didn’t really care for them, neither did I. I ended up making the making the glaze to add some sweetness. Very easy and quick to make.
Hi Dee. Were the bananas ripe? If not, it would need a bit more sugar. I try to limit the sugar when I can, otherwise people come at me about how “this is not healthy” comment. haha
What can be substituted for coconut oil?
Hi Janice. Any oil works; stick with neutral-tasting oils instead of olive oil.