This easy blueberry banana muffins recipe is a delicious combination of blueberries and ripe bananas. It is simple to make and your family will love it. You can also turn blueberry banana muffins into an entertaining (if slightly messy) family project where your children help you to make the batter and pour/scoop the batter into the muffin trays. Your kids will love their “blue” culinary creations!
Delicious Blueberry Banana Muffins
FYI – This is the muffin “version” of our great tasting Blueberry Banana Bread recipe. It is easy to make and should take you only 10-15 minutes or so to prepare and clean up. Please be aware that this is an oven-baked recipe. It is not made with a bread machine. You will also find a printable and “pin-able” recipe at the bottom of this page. If you liked this recipe, we hope you will leave a comment below and give us a 5 star rating.
Ingredients – Easy Blueberry Banana Muffins Recipe
- 8 Tablespoons – Unsalted Butter (softened)
- 2 – Large Eggs
- 3 – Bananas (ripe & large sized)
- 2 Cups – Flour (all purpose flour)
- 1 Cup – Granulated White Sugar
- 1 Teaspoon – Vanilla Extract
- 1 Teaspoon – Baking Soda
- 1 Teaspoon – Baking Powder (aluminum free)
- 1/2 Teaspoon – Salt
- 1 1/2 Cups – Blueberries (fresh or frozen)
Servings – Roughly 18-24 standard muffins (non-jumbo muffins)
- Equipment required for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, muffin trays, paper muffin liners (baking cups), oven mitts, cooling racks… and of course, an oven.
Instructions – Easy Blueberry Banana Muffins Recipe
- Preheat oven to 350 degrees F.
- Mash bananas with a fork.
- Soften butter in a microwave.
- Lightly beat eggs.
- Stir eggs, bananas and butter together.
- Mix in remaining ingredients (except the blueberries). Stir until batter is completely mixed.
- Add the blueberries to the batter. Stir in the blueberries until fully mixed into batter.
- Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
- Add the batter to the muffin baking cups until each one is about 50-75% full with batter.
- Optional – If you want to add extra sweetness and a “crunch” to the muffin tops, you can sprinkle large sugar crystals (i.e. coarse turbinado brown sugar) on top of the batter in the muffin cups before you place the muffin trays in the oven.
- Place muffin trays into the oven.
- Bake muffins for 25-30 minutes or until golden brown.
- Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
- Allow the muffins to cool for 5 minutes within the muffin trays.
- Remove the muffins and place them on a cooling rack in order to completely cool.
Scoop Batter into Baking Cups & Add Blueberries on Top (if any bare spots)
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Reference Sources
- Wikipedia, Banana Bread, https://en.wikipedia.org/wiki/Banana_bread
- Wikipedia, Blueberry, https://en.wikipedia.org/wiki/Blueberry
- Wikipedia, Muffin, https://en.wikipedia.org/wiki/Muffin
Tips – Easy Blueberry Banana Bread Muffins Recipe
- The tips below are designed to help blueberry muffin “novices” and/or people with limited baking experience.
- Use RIPE bananas for improved taste. Ripe bananas are soft and the exterior peel is usually yellow with small black & brown spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor
- Make sure to use 3 large bananas (not 3 medium bananas). Otherwise, the muffins might turn out to be a little dry.
- In case, you like to use cups versus banana “sizes”, 3 large-sized bananas equal roughly 1 1/2 to 1 2/3 cups of mashed bananas (not sliced bananas). Of course, banana sizes can vary greatly… and my version of large-sized may differ from yours!
- You can use fresh or frozen blueberries to make these blueberry banana muffins. However, fresh blueberries allow you to visually inspect the berries for size, color, etc. It is harder to inspect packaged frozen blueberries.
- Unfortunately, my fresh blueberries always seem to spoil quickly (even if they are in the refrigerator). Therefore, if I can’t use fresh blueberries right away, I freeze them for longer-term storage.
- I like to use large blueberries when creating a blueberry dessert because they have more visual appeal. Unfortunately, whenever I buy packaged frozen blueberries, they always seem to consist of tiny berries. Therefore, I like to buy extra boxes of fresh blueberries (with large berries) in order to freeze for later use. This means that I will always have large blueberries readily available (and I don’t have to make a special run to the supermarket) whenever I am working on a new blueberry recipe creation!
- If you find any muffin cups with too much batter and too few berries, you can push a few extra blueberries into the batter within the cups.
- Optional – If you want to add extra sweetness and a “crunch” to the muffin tops, you can sprinkle large sugar crystals (i.e. coarse turbinado brown sugar) on top of the batter in the muffin cups before you place the muffin trays in the oven. However, even without this large sugar crystal topping, blueberry banana muffins taste great! However, be aware that large white or brown sugar crystals (used frequently for baking decoration) differ from “regular” sugar that has small sugar crystals. You can usually find these large sugar crystal products in the baking ingredient aisles of most major supermarkets.
- There are a variety of ways to pour the batter into the muffin tray. For example, you can scoop with a spoon (while using another spoon to scrape off the batter into the muffin tray), use a small cup and spoon, use an ice cream scoop with a trigger release, use a homemade “pastry bag” to squeeze the batter into the muffin liners, etc.
- Use paper baking cups (liners) if you want to easily extract the blueberry muffins from the muffin tray. Paper baking cups also result in less mess on your fingers when removing the muffins.
- For larger muffins, you can buy trays designed for “jumbo” muffins (versus trays for standard sized muffins). This recipe should generate roughly 8-12 jumbo banana bread muffins.
- If you would like to explore other fruit-filled desserts, you should look at our recipes for Blueberry Banana Bread, Blueberry Bread (with homemade whipped cream), Cranberry Bread (with fresh cranberries) or Strawberry Bread (with homemade whipped cream).
- If you have a problem with a recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your blueberry muffins.
- For more easy banana bread muffin recipes, please visit Bread Dad’s Muffin Recipes section.
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Related Recipes
- Blueberry Banana Bread
- Blueberry Bread
- Cranberry Banana Muffins
- Gluten Free Blueberry Banana Bread
- No Butter Banana Muffins
- Pumpkin Banana Muffins
Easy Blueberry Banana Muffins Recipe
This easy blueberry banana muffins recipe is a delicious combination of blueberries and ripe bananas. It is simple to make and your family will love it. Visit BreadDad.com for more great muffin & banana bread recipes.
Servings: 24 Muffins
Calories: 128kcal
Ingredients
- 8 Tablespoons Unsalted Butter (softened)
- 2 Eggs (large)
- 3 Bananas (ripe & large sized)
- 2 Cups Flour (all purpose flour)
- 1 Cup Granulated White Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder (aluminum free)
- 1/2 Teaspoon Salt
- 1 1/2 Cups Blueberries (fresh or frozen)
Instructions
- Preheat oven to 350 degrees F.
- Mash bananas with a fork.
- Soften butter in a microwave.
- Lightly beat eggs.
- Stir eggs, bananas and butter together.
- Mix in remaining ingredients (except the blueberries). Stir until batter is completely mixed.
- Add the blueberries to the batter. Stir in the blueberries until fully mixed into batter.
- Place paper muffin baking cups (liners) inside the muffin trays. Or grease the muffin trays if you are not using muffin baking cups or non-stick muffin trays.
- Add the batter to the muffin baking cups until each one is about 50-75% full with batter.
- Optional - If you want to add extra sweetness and a "crunch" to the muffin tops, you can sprinkle large sugar crystals (i.e. coarse turbinado brown sugar) on top of the batter in the muffin cups before you place the muffin trays in the oven.
- Place muffin trays into the oven.
- Bake muffins for 25-30 minutes or until golden brown.
- Remove the muffin trays from the oven. Use oven mitts when removing the muffin trays.
- Allow the muffins to cool for 5 minutes within the muffin trays.
- Remove the muffins and place them on a cooling rack in order to completely cool.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
Legal Disclaimer
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1Muffin | Calories: 128kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 118mg | Potassium: 78mg | Fiber: 1g | Sugar: 11g | Vitamin A: 151IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
If you like this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!