Blueberry Banana Muffins

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Soft, moist, and bursting with natural sweetness, these Blueberry Banana Muffins are everything you want in a quick breakfast or an afternoon snack. The ripe bananas bring a creamy texture and mellow sweetness while the blueberries add that tart pop of juicy flavor in every bite. They’re golden on top, tender in the middle, and impossible to eat just one.

Whether you’re using up overripe bananas or looking for a better-for-you treat that doesn’t compromise on taste, these muffins are a go-to. They freeze beautifully and are perfect for meal prepping, brunches, or packing into lunchboxes. You can also dress them up with a dusting of powdered sugar or a dollop of honeyed yogurt for an extra treat.

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What Kind of Blueberries Should I Use?

You can use either fresh or frozen blueberries for this recipe. Fresh blueberries hold their shape better during baking and look visually stunning, especially when scattered on top. If using frozen, don’t thaw them beforehand—this helps avoid streaking the batter blue. Just toss them in a teaspoon of flour before folding them in to prevent sinking.

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Ingredients for the Blueberry Banana Muffins

Bananas – Use ripe, spotty bananas for maximum sweetness and moisture.

Blueberries – These bring juicy tartness and vibrant bursts of flavor. Fresh or frozen both work well.

All-purpose flour – The backbone of the muffin structure, giving them the perfect crumb.

Baking soda – Reacts with the acidity of the bananas to lift the muffins beautifully.

Salt – Just a pinch enhances the sweetness and balances flavors.

Egg – Acts as a binder and provides structure and richness.

Brown sugar – Offers a deep, caramel-like sweetness and adds to the muffins’ moistness.

Butter (melted) – Adds richness and flavor; you could also use coconut oil as an alternative.

Vanilla extract – Infuses warmth and aromatic depth into the batter.

Cinnamon (optional) – Adds a gentle warmth that complements both banana and blueberry beautifully.

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How To Make the Blueberry Banana Muffins

Step 1: Prep the Basics

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups. This ensures your muffins release easily after baking.

Step 2: Mash and Mix the Wet Ingredients

In a large bowl, mash 2 to 3 ripe bananas until smooth. Whisk in one egg, melted butter, brown sugar, and vanilla extract until the mixture is fully combined and glossy.

Step 3: Combine the Dry Ingredients

In a separate bowl, mix together the all-purpose flour, baking soda, salt, and cinnamon (if using). This dry blend ensures even distribution of leavening and spice.

Step 4: Bring It All Together

Gently fold the dry ingredients into the banana mixture. Mix just until combined—overmixing can lead to tough muffins. The batter should be thick but not dry.

Step 5: Add the Blueberries

Toss the blueberries in a little flour and gently fold them into the batter. This keeps them from sinking and distributes them evenly throughout the muffins.

Step 6: Fill and Bake

Spoon the batter into your prepared muffin cups, filling each about 3/4 full. Optionally, press a few extra blueberries or banana slices on top for a bakery-style finish.

Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

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How to Serve and Store These Muffins

These Blueberry Banana Muffins are best enjoyed warm with a smear of butter, a drizzle of honey, or just as they are. They’re fantastic as part of a breakfast spread or paired with a cup of coffee or tea for a quick pick-me-up.

To store, allow the muffins to cool completely, then transfer them to an airtight container. They will keep well at room temperature for up to 3 days, or in the refrigerator for about 5 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Just reheat in the microwave for 20-30 seconds or let thaw overnight.

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Frequently Asked Questions

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. The texture may vary slightly, but they should still be delicious.

What if I don’t have brown sugar?

You can use white granulated sugar or coconut sugar as a replacement. Brown sugar adds a deeper flavor and more moisture, but they will still bake up well with other sweeteners.

Can I add other mix-ins?

Absolutely! Chopped nuts (like walnuts or pecans), chocolate chips, or even shredded coconut pair wonderfully with the banana and blueberry flavors.

How do I prevent soggy bottoms?

Make sure the muffins cool on a wire rack so air can circulate around them. Avoid leaving them in the pan too long after baking.

Do I need to use liners?

Not necessarily. Liners make for easy cleanup and transport, but you can grease the muffin tin well and bake them directly in the cups too.

Can I double the recipe?

Yes! This recipe scales beautifully. Just be sure not to overcrowd your mixing bowl and use two muffin tins if needed.

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Want More Muffin Ideas with a Twist?

If these Blueberry Banana Muffins made your morning brighter, here are some other fun and flavorful muffin recipes you’ll enjoy:

• Healthy Banana Oatmeal Muffins for a wholesome bite with hearty oats.
• Overnight Creme Brulee French Toast if you’re into brunch-ready, sweet delights.
• New York Cheesecake when you want a rich, creamy dessert with classic flair.
• Red Velvet Cookies with Cream Cheese Frosting to satisfy your red velvet cravings in cookie form.
• Easy Bisquick Cinnamon Rolls when you need a quick cinnamon fix without the yeast wait.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest breakfast or dessert board so it’s handy the next time you’re swimming in ripe bananas.

And don’t forget to leave a comment below! Did you stick to the classic combo, or go wild with chocolate chips or coconut? Did your kids love them?

Hearing your twists and success stories is the best part. Let’s swap muffin secrets!

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