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blueberry banana muffins on a muffin liner topped with icing sugar.
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4.50 from 2 votes

Blueberry Banana Muffins

These Blueberry Banana Muffins are soft, fluffy, and filled with juicy blueberries and ripe banana flavor. They're easy to make with simple ingredients and are perfect for breakfast, snacks, or freezing for later.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, 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.

Video

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

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