Soft, super moist, fluffy muffins with deep banana flavor and a burst of sweet-tart berries. Banana muffins with blueberries are the perfect treat for a quick breakfast or afternoon snack. Ready in about 30 minutes.
These muffins use the same batter as our #1 recipe of all time – super moist banana bread. We hear this over and over “Absolutely the best banana bread I’ve made, and I have tried a billion recipes!!!” (reader comment)
If you do your research, you will see that most recipes for banana and blueberry muffins are similar.
I only know that ours works really well. We use yogurt for extra moistness, sweet overripe bananas and fresh blueberries. And we share lots of useful tips and substitutes.
You will not be disappointed.
What to expect
- The most delicious, moist, tender muffins ever 🙂 The banana and blueberry flavors shine through.
- Small-medium size muffins. (See instructions to make larger ones)
- No electric mixer needed. Just a fork or spoon,
- Simple, clear instructions, tips and substitutes that even beginners can follow easily.
Ingredients – tailored to your taste
This is an easy recipe that you can adapt to dietary preferences and what you have on hand. I included substitutions (in bold).
Bananas: You will need 2 large or 3 small overripe bananas The riper and browner they are, the sweeter the muffins will be.
Flour: I use all-purpose flour. You can substitute it with whole wheat flour but the muffins may be a little less tender. Gluten-free flour should also work. Make sure you get the kind that has a 1:1 substitute for regular flour. Almond flour will make the muffins denser, but can be used as well.
Brown sugar adds rich flavor. White sugar can be substituted.
Yogurt adds terrific moisture to the muffins and can be substituted with sour cream (light or full fat), 1/2 cup extra mashed bananas or unsweetened applesauce. No more dry muffins.
Blueberries: Use fresh or frozen blueberries. TIP: If using frozen blueberries, rinse them in cold water first until the water runs clear, then pat them dry. This way they won’t turn your muffins blue. Substitute fresh raspberries if you prefer raspberry muffins. You can, of course, leave out the blueberries altogether and make plain banana muffins.
Extra nutrition: Replace 1 tablespoon of flour with 1 tablespoon flaxseed for added fiber, protein, vitamin B1 and Omega-3 fatty acids.
Add-ins: Try a little cinnamon or chopped toasted nuts if you like. Yes, you can add semi-sweet chocolate chips, too, if you have a big sweet tooth.
Step by step instructions
To prepare the batter, use 3 bowls for the wet ingredients, dry ingredients and butter-sugar mixture.
Dust blueberries with flour to keep them from sinking. Fold them into the batter.
For big banana flavor, very ripe brown bananas are key. Here are two ways to ripen them if your bananas are not soft and turning brown: 1) Place them in a paper bag with another fruit like an apple and let them sit a day or two.
2) Bake them in a 350F/177C oven for 15-20 minutes. Cool before using.
Prevent berries from sinking to the bottom by dusting them with flour before adding to the batter.
Don’t overdo the berries. Don’t be tempted to add more berries than called for or the muffins may fall apart and get overly moist from the juicy blueberries.
Easy clean up: Use paper muffin liners in your muffin pan for easy clean up. If you don’t have any, spray the muffin cups with cooking spray.
For soft, fluffy delicious banana blueberry muffins don’t over mix the batter and don’t over bake the muffins
Store muffins in an airtight container or ziploc bag for 3-4 days at room temperature. They can also be kept in the fridge for 5-6 days or frozen for up to 3 months. If I have a craving, I pop a frozen muffin in the microwave for 20-30 seconds.
Measuring correctly is important because it can affect the texture and density of your baked goods. Especially flour. Use a spoon to lightly scoop dry ingredients into a measuring cup, then level it off with the flat side of a knife (spoon and sweep method).
Eggs should be at room temperature for baking if you are adding them to a creamed butter-sugar mixture (as per this muffin recipe). This will ensure the proper structure and rising of the muffins. If you forgot to take eggs out of the fridge to warm up, place them in a bowl of warm water for 5-10 minutes.
Here are four ways to soften butter 1) grate hard/frozen butter 2) cut butter into pieces – it will defrost quicker or 3) place stick of butter in a plastic bag and put it under slightly warm running water for a few minutes. 4) Microwave on medium in 20 second increments, checking in between.
No. While they both make baked goods rise, they contain different ingredients. Baking powder is more powerful. In a nutshell, use baking powder when the dish has no acid component in it. In a pinch, you can sometimes substitute 1 teaspoon baking soda with 1/3 teaspoon of baking powder.
This recipe uses both to offset the acidity in the yogurt/sour cream and to leaven the muffins properly. Healthline explains the science of baking soda vs baking powder.
How to serve banana blueberry muffins
- plain or with a dab of butter (mmm)
- with a hot cup of coffee, tea or a cold glass of milk
- with a side of yogurt or fruit
Other delicious banana and blueberry recipes
- super moist banana bread
- ricotta pancake recipes with caramelized bananas
- simple banana French toast
- homemade banana pudding cups for a sweet ending
- moist lemon blueberry loaf
- lemon blueberry pancakes
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks!
Banana Muffins With Blueberries (Moist and Fluffy)
- 1 cup mashed VERY RIPE bananas, Note 1 about 2 large bananas or 3 small
- 1/2 cup plain or Greek yogurt, low fat is fine (buttermilk or sour cream is fine too)
- 1 teaspoon baking soda
- 1/2 cup butter (one stick) – very soft, Note 2 salted or unsalted
- 3/4 cup brown sugar, Note 3 (sub in white sugar if needed)
- 1 egg, room temperature (place in a bowl of warm water for 5 minutes if egg is cold from fridge)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour, Note 4
- 1 teaspoon baking powder
- 1/2 teaspoon salt (omit if using salted butter)
- 1 1/4 cup blueberries (plus 1 tablespoon flour for dusting) for frozen berries see Note 5
- Optional add-ins: 1/2 cup (87 g) chocolate chips or chopped toasted nuts.
- HEAT OVEN TO 375F/1957C: Place cupcake liners in a muffin/cupcake pan with 12 slots. Or spray the cups with cooking spray. Use 9 slots if you want to make large muffins, Note 6.
- BOWL #1 (small bowl): Mash bananas and mix them with yogurt and baking soda.
- BOWL #2 (medium mixing bowl): Stir together flour, baking powder and salt (if using) in a separate bowl
- BOWL #3 (large bowl): Use a spoon or whisk to cream butter and brown sugar together until well combined in a separate large bowl. Add egg and vanilla and whisk until smooth and creamy. Add banana-yogurt mixture and mix well. Add flour mixture in 3 parts, mixing lightly between each addition. DO NOT over mix. Just mix until flour is incorporated. Batter will be thick. Stir in optional add-in if using.
- ADD BLUEBERRIES: Toss blueberries lightly with 1 tablespoon flour. Lightly fold them into batter.
- BAKE: Spoon batter into muffin tin cups about 2/3 full. Bake for 19-21 minutes until golden brown or until cake tester or toothpick placed in center of the muffin comes out clean. If making 9 larger muffins, bake 22-25 minutes. When done, remove pan from oven and let cool for a few minutes. Transfer muffins to a wire rack to cool completely.
- Ripening bananas: If your bananas are not ripe enough (turning brown and very soft – almost squishy), here are two ways to ripen them:
- place them in a paper bag with another fruit like an apple and let them sit a day or two. or
- bake them in a 350F/177C oven for 15-20 minutes. Cool before using.
- Softening butter: If you forgot to take out the butter to soften it, put it in the microwave for a few seconds (if some melts, it’s fine). Or, place in a sealed bag and run warm water over it until softened. Or grate frozen butter with a box grater.
- Level of sweetness: Some people use 1 cup (200g) sugar which I find too sweet when using ripe bananas. This is all personal preference though. If your bananas aren’t super sweet or you like things very sweet, use 1 cup (200 g) of sugar or close to it.
- Flour substitutes: All purpose flour can substituted with whole wheat flour but the muffins may be a little less tender. Gluten-free flour should also work. Make sure you get the kind that has a 1:1 substitute for regular flour. Almond flour will make the muffins denser, but can be used as well.
- To use frozen blueberries instead of fresh: Rinse blueberries under cold water until the water runs clear. Then pat dry with a paper towel. This will prevent the batter from turning blue.
- To make larger muffins: Use 9 muffin wells instead of 12. Bake longer e.g. 22-25 minutes.
- Other Substitutes
- Yogurt (or sour cream) can be replaced with 1/2 cup (125 g) extra mashed bananas or unsweetened applesauce.
- Extra nutrition: Replace 1 tablespoon of flour with 1 tablespoon (7 g) flaxseed for additional fiber, protein, vitamin B1 and Omega-3 fatty acids)
- To store/freeze:
- Store muffins in an airtight container or ziploc bag for 3-4 days at room temperature. They can also be kept in the fridge for 5-6 days or frozen for up to 3 months. If I have a craving, I pop a frozen muffin in the microwave for 20-30 seconds.