These simple Banana Blueberry Muffins are tender, moist, and packed with juicy blueberries. They come together in one bowl using everyday pantry ingredients and can be mixed by hand or with a stand mixer — a favorite for quick breakfasts and snacks.
Quick & Easy Banana Blueberry Muffins
A homemade blueberry muffin is one of the simplest ways to brighten breakfast or snack time. These muffins get natural sweetness and flavor from very ripe bananas, a combination of honey or maple syrup and brown sugar, plus a touch of cinnamon and optional coarse sugar on top for a satisfying crunch.
Most importantly: don’t be shy with the blueberries. I prefer muffins that are practically bursting with berries — the more, the better.
Ingredients & Substitution Notes
Below are helpful notes about the ingredients; full amounts are included in the recipe card that follows.
- Bananas and blueberries: Use 2 large, very ripe bananas and about 1 and 1/4 cups fresh blueberries. Very ripe bananas mash easily and contribute more natural sweetness. If your bananas are small, use 3.
- Flour and dry ingredients: All-purpose or white whole wheat flour both work. I often use 100% white whole wheat for a bit more substance and fiber. You’ll also need cinnamon, baking soda, baking powder, and kosher salt.
- Wet ingredients: Milk (dairy or plant-based), light brown sugar, honey or maple syrup, vegetable or coconut oil, 1 large egg, and vanilla extract. Vanilla bean paste or an emulsion may be substituted for extract if preferred.
Pro Tip
White whole wheat flour can sometimes yield denser baked goods. To preserve a high, domed muffin top when using whole wheat, this recipe uses both baking soda and baking powder and a dual-temperature bake: a short blast of very high heat at the start to jump-start rising, then a lower temperature to finish baking without over-browning.
Can I use frozen blueberries?
Yes. Fresh blueberries give the best texture, but frozen work in a pinch. Keep them frozen and do not thaw before folding into the batter to avoid excessive bleeding and mushy fruit.
One Bowl Baking Wins the Day
This recipe is designed for one-bowl mixing. Mash the bananas, stir in the wet ingredients, sprinkle the dry ingredients on top, combine gently, then fold in the blueberries. The batter will be thick and studded with berries.
This batch yields about 12 standard muffins. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
Fill each cup to the top with batter. If desired, press a few extra blueberries on top and sprinkle with coarse or raw sugar for added texture and sparkle.
Pro Tip
A large cookie dough scoop speeds up portioning and keeps the process tidy, especially when baking with kids.
Why start muffins at a higher temperature?
Beginning the bake at a higher temperature (about 425°F) for a brief period activates the leavening agents and creates a rapid initial rise, producing that bakery-style domed top. Lowering the oven to 350°F after the initial burst prevents the tops from over-browning while the centers finish baking. Don’t open the oven door to cool it; letting heat escape will interfere with the rise.
These muffins are perfect for an easy breakfast or a mid-morning or afternoon treat. They pair wonderfully with coffee or tea. For extra indulgence, split a warm muffin and spread a little butter inside.
Storage & Freezing
Room temperature: Store the muffins tightly covered for up to 3 days. Refrigeration can extend freshness by a couple of days; warm briefly in the microwave if chilled.
Freezing: Muffins freeze well for up to 3 months in an airtight container or freezer bag. No need to wrap individually. Defrost overnight in the fridge for a batch, or microwave a single frozen muffin for about 40 seconds.
This recipe is great for making ahead to stock the freezer for busy times like a newborn at home or a hectic week.
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If you try this Banana Blueberry Muffin recipe, please rate it and leave a comment with your results — it helps other home bakers and is much appreciated.
Banana Blueberry Muffins
Ingredients
- 2 large very ripe bananas (use 3 if small)
- 2/3 cup milk (any type)
- 1/3 cup light brown sugar (tightly packed)
- 1/4 cup honey or maple syrup
- 1/4 cup vegetable or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose or white whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 and 1/4 cups fresh blueberries
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 425°F. Lightly coat a 12-cup muffin tin with baking spray or line with paper liners.
- Place peeled bananas in a large bowl or the bowl of a stand mixer. Mash thoroughly, then add milk, brown sugar, honey or maple syrup, oil, egg, and vanilla. Mix until even.
- Sprinkle the flour, cinnamon, baking powder, baking soda, and salt over the banana mixture. Stir on low speed or fold by hand until just combined. Gently fold in the blueberries.
- Divide batter evenly among muffin cups, filling each to the top. Press a few extra blueberries on top if desired and sprinkle with coarse sugar.
- Bake at 425°F for 5 minutes, then reduce the oven to 350°F (do not open the oven door) and bake another 15–18 minutes, until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Store tightly covered at room temperature for about 3 days. Refrigerate to extend freshness by a day or two; warm briefly before eating if chilled.
- Freezing: Freeze in an airtight container for up to 3 months. Defrost overnight in the fridge for a full batch or microwave a single muffin from frozen for about 40 seconds.
- Mini muffins: This recipe makes roughly three dozen mini muffins; bake at 350°F for about 12 minutes (no high-temperature start).
- Dairy-free: Use almond, oat, or cashew milk to keep the recipe dairy-free. The recipe has not been tested with gluten-free flour.
- Recipe note: Lightly adapted from a trusted muffin recipe source.