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These banana blueberry muffins are fluffy and moist! They’re easy to bake up and filled with pure berry flavor.

Banana Blueberry Muffins
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Got ripe bananas on hand? There are infinite ways to use them, but here’s one fruit-packed way that’s a must try: Banana Blueberry Muffins! They’re light, fluffy and lightly sweet, packed juicy purple berries that add a blast of sweet tart to each bite. Sprinkle with crunchy turbinado sugar, and they’re perfect for simple breakfasts or sweet snacks.

Ingredients in banana blueberry muffins

This banana blueberry muffins recipe is a classic muffin recipe: a simple batter made with ingredients you likely already have on hand. They come out light and fluffy, with nice domes and a crunchy sugar top. As always, you’ll want the ripest bananas you have for this one. Here’s what you’ll need:

  • Blueberries
  • All-purpose flour
  • Cinnamon and ground ginger
  • Baking powder and baking soda
  • Kosher salt
  • Mashed ripe banana
  • Egg
  • Granulated sugar
  • Vegetable oil
  • Vanilla extract
  • Turbinado sugar, for topping
Banana blueberry muffins

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? Here’s the thing: frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

Tips for baking these muffins

Banana blueberry muffins are quick and easy, perfect for whipping up on a lazy afternoon, the night before you want them, or as a weekend baking project. There are just a few things to keep in mind for this recipe:

  • Ripe bananas are key. The riper the banana, the better the muffin! You’ll want bananas that are very soft with lots of browning on the peel. The ripeness is essential infusing the muffin with banana flavor, sweetness, and moistness. Don’t attempt this with sub-par fruit!
  • Sprinkle with turbinado sugar. Turbinado sugar is chunky sugar that adds a crunch to the top of each muffin. It’s irresistible! If you don’t have it, you can top with brown sugar or granulated sugar.
  • Baking at 400°F makes a taller muffin. After years of experimenting, we recommend baking muffins at 400 degrees Fahrenheit (versus the standard 350F). It makes a taller and fluffier muffin: and it’s quicker to bake!
Blueberry Banana Muffins

Variations on banana blueberry muffins

This blueberry banana muffins recipe is a spin on our classic Banana Muffins recipe made with all-purpose flour and sugar. But want a healthy spin? We’ve got a few other variations on banana muffins that you could modify:

Banana Blueberry Muffins

Storage info

How to store banana blueberry muffins? These muffins hold up very well at room temperature, refrigerated and frozen. Here’s what to know:

  • Up to 3 days: Store at room temperature in a sealed container.
  • 1 week: These muffins store well in the refrigerator as well! Let them stand at room temperature for a few minutes before eating.
  • 3 months: Freeze in a sealable container and store up to 3 months.

More muffins recipes

This banana blueberry muffins recipe is a favorite: but we’ve got so many muffin recipes! Here are a few to try:

This blueberry banana muffins recipe is…

Vegetarian.

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Banana Blueberry Muffins

Banana Blueberry Muffins


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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 1x

Description

These banana blueberry muffins are fluffy and moist! They’re easy to bake up and filled with pure berry flavor.


Ingredients

Scale
  • 1 ½ cups fresh blueberries*, plus more for topping
  • 1 ½ cups [210 g] all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups mashed ripe banana (about 3 large or 4 medium)
  • 1 egg
  • 2/3 cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Turbinado sugar, for topping

Instructions

  1. Preheat the oven to 400°F. Add 12 muffin cups to a muffin tin.
  2. Wash and dry the blueberries. 
  3. In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
  4. In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla extract.
  5. Mix the wet ingredients into the dry ingredients using a spatula and stir until a smooth batter forms. Avoid the urge to overmix. Mix the blueberries into the flour mixture. Fold the blueberries into the batter with a spatula. 
  6. Divide the batter evenly into the muffin cups. Add a few extra berries to the top of each muffin, then sprinkle the tops with turbinado sugar.
  7. Bake the muffins for 18 to 20 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 3 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.

Notes

*Frozen blueberries can bleed into the batter and make it turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.

  • Category: Muffins
  • Method: Baked
  • Cuisine: Muffins
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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1 Comment

  1. Rita says:

    I need to be dairy free and gluten free. How would you modify your pie and muffin recipes?