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

These Blueberry Banana Muffins are soft, comforting, and packed with flavor. Easy to make with bananas, blueberries, and a few simple pantry staples. Perfect for breakfast, snack, or dessert.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Skill Level: Beginner
Servings: 12 Muffins
Author: Rena Awada

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.
    flour added over blueberries.

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.
    mashed banana, oil, sugar, vanilla, and eggs were added into a bowl.

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.
    flour, baking powder, and baking soda added into a bowl.
  • Add the dry ingredients to the wet ingredients and mix just until combined. (Do not overmix)
    batter for blueberry muffins in a bowl.
  • Gently fold in the coated blueberries.
    coated blueberries added over the muffin batter.
  • Divide the batter evenly among the lined muffin cups and top with the remaining blueberries.
    batter added to muffin pan and topped with blueberries.
  • Bake for 18-20 minutes or until a toothpick comes out clean. Allow the muffins to cool completely.
    muffins on a wire wrack.
  • 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.
    blueberry banana muffins on a muffin liner topped with icing sugar.

Notes

  • You may use gluten-free flour or whole wheat flour.
  • Frozen blueberries will work as well. But they do release a lot more liquid, so keep that in mind. 
  • The glaze is optional and can be skipped. 
  • Try to use spotted ripe banana for best flavor. 

Nutrition

Calories: 196kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 188mg | Potassium: 114mg | Fiber: 1g | Sugar: 17g | Vitamin A: 67IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg