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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. 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

Easy 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 used 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. If you are missing anything, please visit Bread Dad’s baking equipment or cookbook sections.

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)

blueberry banana muffins recipe

If you liked this recipe, please leave a comment below & give us a 5 star rating. The comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!

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!!

Easy Blueberry Banana Muffins
Print Recipe Pin Recipe
5 from 8 votes

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry banana bread muffins, blueberry banana muffins, blueberry banana muffins recipe, easy blueberry banana muffins
Servings: 24 Muffins
Calories: 128kcal
Author: Bread Dad

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!!!

Related Recipes

  • Blueberry Banana Bread
  • Blueberry Quick Bread
  • Cranberry Banana Muffins
  • Gluten Free Blueberry Banana Bread
  • No Butter Banana Muffins
  • Pumpkin Banana Muffins
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I want to thank EVERYONE who leaves a comment in our recipe comment sections!! Beginners learn a lot from your fantastic baking tips. Below are some recent visitor comments. For even more great visitor tips & recipe variations, please visit Bread Dad’s Noteworthy Visitor Comments page.

  • Monica posted some delicious upgrade ideas to our No Egg Chocolate Chip Cookies Recipe – “Your eggless cookies tasted great (and the dough was exceptional…to eat, of course!) I added mini chips and oatmeal. I added a bit more milk and baking soda. I baked them for 14 minutes. They would have been great with coconut, also. I just seem to have to re-create….lol I had no eggs, so bless you for this recipe!!!! Yummy, yum, yum!!!! Thank you!!!“
  • Linda added some fantastic enhancements to our Bread Machine 100% Whole Wheat Bread – “OMyGoodness! I have been baking bread for over 40 years and this is one of the best recipes I’ve come across. I never thought bread machine bread could be so soft and yummy! I used white whole wheat flour, coconut milk, coconut sugar, vegan butter, and added 2 tablespoons of raw sunflower seeds and 1 tablespoon of sesame seeds. I can’t thank you enough!“
  • Dorlene posted a great variation to our Golden Raisin Banana Bread – “I followed your no-butter banana bread recipe exactly (using grapeseed oil) with two additions after the batter has been completely mixed: 1) 100 grams of chopped pecans and 2) 200 grams golden raisins soaked overnight in warm water, drained, and chopped in the Cuisinart (they’re invisible in the baked loaf but I think they contribute to its moistness)”…  “Thank you for creating this website and providing so much useful information. I especially appreciate your including metric conversions for all of the ingredients, ensuring accuracy”.
  • Leanne posted an amazing variation to our 2 Banana Bread Recipe – “Phenomenal recipe for two(medium) bananas. Followed the suggestions and added the extra milk, walnuts and fresh blueberries. I reduced the sugar to nearly 2/3 and the resulting bread was delicious! Perfect crumb, moisture and taste”… “PS: added cinnamon and a little ginger powder as well. It’s just yummy“
  • Lisa made some awesome crotons out of our Bread Machine All Purpose Flour Bread (Country White Bread) – “I simply cut them up into cubes the day after making the bread, I melted a 50/50 combination of butter with an olive/avocado blend oil in a skillet and put the bread cubes in to coat. It takes several batches. Then put them on a cookie sheet, sprinkled with sea salt and baked them on a low oven around 250 for about 45 minutes. I just watch them closely to get them dried but not too brown. I have stuck with the recipe as written and I am completely serious…they are amazing!“
  • Connie posted some great flour advice on our Bread Machine White Bread page – “This is an awesome recipe! I forgot to hit the dough setting so I let it finish in the Bread machine and it was great! I will be finishing it in the oven next loaf and see which way I like best. I would also like to share something I learned about measuring flour. Fluff the flour first and gently scoop and level your cup… If you’re scooping hard and packing the flour your measuring cup, you’re actually using more flour and your measurements aren’t right!“

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