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

Blueberry banana muffins on wire cooling rack.

This is the muffin “version” of my great tasting Blueberry Banana Bread recipe. It is easy to make and takes me roughly 10-15 minutes or so to prepare and clean up (excluding the time to bake the muffins). You will also find a printable and “pin-able” recipe at the bottom of this page.

Ingredients

3 – Bananas (ripe & large sized) – Use 1 1/2 cups of mashed bananas for the most consistent results as banana sizes vary!
8 Tablespoons – Unsalted Butter (softened) – You can also replace the butter with 1/2 cup of a neutral-flavored vegetable oil (such as canola or corn oil). See the tips section below for more info.
2 – Large Eggs
2 Cups – Flour (all purpose flour)
1 Cup – Granulated White Sugar
1 Teaspoon – Vanilla Extract
1 Teaspoon – Baking Soda
1 Teaspoon – Baking Powder
1/2 Teaspoon – Salt
1 1/2 Cups – Blueberries (fresh or frozen)

Servings – Roughly 12-18 standard muffins (non-jumbo muffins). Amount depends on whether extra ingredients were added, the size of muffin cups, how much batter was added to each muffin cup, etc.

Equipment Needed – Measuring cup & spoons, mixing bowl, long wooden spoon, muffin trays, paper muffin liners (baking cups), oven mitts, cooling racks… and of course, an oven.

Scoop Batter into Baking Cups & Add Blueberries on Top (if any bare spots)

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 at 350 F 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.

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Helpful Tips

The tips below are designed to help blueberry muffin “novices” and/or people with limited baking experience.
Click on my “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.

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. However, use 1 1/2 cups of mashed bananas for the most consistent results as banana sizes vary!
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.
If you use frozen blueberries, please make sure NOT to add any extra moisture (e.g. ice crystals) as this will cause your banana bread to be undercooked. You should wash & DRY frozen blueberries in order to remove any excess ice.
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.
Baked blueberries can be very sticky. It is best to use paper muffin cups/liners in order to prevent the muffins from sticking to the bottom of the muffin tray.

Optional – If you want a slightly moister blueberry muffin, you can replace the butter in the recipe with 1/2 cup of a neutral-flavored vegetable oil (such as canola oil or corn oil). Vegetable oil is a liquid at room temperature and butter is a solid. Therefore, a baked good made with vegetable oil tastes “moister” but of course, it lacks the buttery taste provided by butter.
In addition, some people like to use vegetable oil in order to replace dairy-based butters.
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.
Visitors – What do you like to add in order to make your blueberry banana muffins special or more unique? Special toppings (e.g. sprinkles or sugar)? A mixture of fruits (e.g. blueberries & cranberries)? Replace some of the blueberries with chocolate chips? Please leave blueberry banana muffin tips in the comment section below.

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.

Love blueberries? Then you might also like to try Bread Dad’s recipes for Berry Banana Bread (made with blueberries & cranberries), Blueberry Banana Bread and Blueberry Banana Nut Bread (with chopped walnuts).
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.

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Reference Sources

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Wikipedia, Blueberry
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5 from 6 votes

Blueberry Banana Muffins – Easy & Delicious

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

Cook Time25

Total Time35

Course: Appetizer, Breakfast, Dessert, Snack

Cuisine: American

Keyword: blueberry banana bread muffins, blueberry banana muffins, blueberry banana muffins recipe, easy blueberry banana muffins

Servings: Muffins

Calories: 170kcal

Author: Bread Dad

Ingredients

3 Bananas (ripe & large sized) – Use 1 1/2 cups of mashed bananas for the most consistent results as banana sizes vary!
8 Tablespoons Unsalted Butter (softened) – You can also replace the butter with 1/2 cup of a neutral-flavored vegetable oil (such as canola or corn oil).
2 Eggs (large)
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 at 350 F 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

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