Tender, sweet, and bursting with fresh blueberry flavor, these Banana Blueberry Muffins make a premium breakfast!
Simple and simply delicious
These easy to make Banana Blueberry Muffins are tender, sweet and bursting with tangy blueberry flavor. Prepare breakfast on the go or enjoy it warm from the oven with a cup of coffee. They’re easy and simply delicious and ready in about 30 minutes.
A morning hit
Banana muffins are one of my favorite things to bake in the morning! They’re in the oven so quick. They take less than 20 minutes to bake and make the house smell amazing. Plus, they’re definitely a hit with my kids.
I’ve been making our favorite Banana Chocolate Chip Muffins for ages, but I decided to shake things up. So I swapped the chocolate chips for tangy blueberries. And wow! I’m just sorry I didn’t try this Banana Blueberry Muffins recipe sooner.
These muffins are amazing! The texture is perfectly moist, soft and a little spongy. The flavor is sweet but not too sweet, and the bites of sweet and tart blueberries are so delicious.
I recommend enjoying one of these warm from the oven. Cut open, brush with a little butter and allow to melt in the small air pockets. Oh my god y’all it’s heavenly.
More of my favorite blueberry recipes
Mostly sweet, a little tart and absolutely irresistible. From breakfast to dessert, my favorite blueberry recipes are bursting with fresh flavor that brightens any meal.
- Blueberry French Toast Casserole: Wake up to a breakfast bursting with fresh berry flavor in every bite! This Blueberry French Toast Casserole is so delicious and easy, it’s sure to be a family favorite!
- Greek Yogurt Blueberry Coffee Cake: A beautiful, spring-like twist on the classic morning treat! Made with Greek yogurt and coconut oil so they bake moist. Seasoned with light lemon and fresh, plump blueberries and a crunchy cinnamon-sugar crumble on top. An irresistible crowd puller!
- Blue smoke cocktail: A surprising and refreshing cocktail! Blue Smoke combines mezcal and bourbon with the sweetness of blueberries to balance the strong, smoky flavors of the spirits.
- Blueberry Donuts: Amazing homemade donuts are sweet and crunchy on the outside and packed with blueberry happiness. A cross between a cake donut and an old-fashioned donut on the inside. Great!
What do I need to make Banana Blueberry Muffins?
- Unsalted butter, melted
- granulated sugar
- egg
- Vanilla
- all purpose flour
- baking powder
- Overripe bananas
- Small blueberries
- muffin tin
- Nonstick Cooking Spray
Fresh or frozen blueberries?
My favorite way to bake is with fresh blueberries, but frozen berries also work well! Here are a few tips for baking with frozen blueberries.
You don’t need to thaw frozen blueberries before baking. However, if you do, follow these steps to get the best results.
- Place frozen blueberries in a colander in the sink or over a bowl if you want to catch the juice.
- Let thaw completely.
- Once thawed, place on a baking sheet lined with paper towels.
- Pat dry with kitchen paper.
Dredge frozen or thawed blueberries in a little flour. The flour will help the berries float in the batter and keep them from sinking to the bottom of your muffins. It can also help with excess moisture that frozen blueberries can shed when thawed during baking. The flour coating also keeps the dough from turning bluish-purple.
How to make banana blueberry muffins
- Preheat oven to 350°F. Spray a 12-cup muffin tin liberally with nonstick cooking spray.
- In a large bowl, melt the butter and let cool slightly. Beat in the sugar, then the egg and vanilla.
- Stir in the flour and baking soda.
- Fold in the mashed bananas until just combined. Gently stir in the chocolate chips.
- Fill each prepared muffin pan almost full with batter. Garnish the top of the dough with more chocolate chips, if you like.
- Bake muffins for 16-18 minutes or until golden brown and an inserted toothpick comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
How to serve and store banana blueberry muffins
Serve warm or at room temperature. Save leftover muffins in a (n airtight container on the counter for 2-3 days or in the fridge for up to a week.
Freeze Banana Blueberry Muffins, let cool completely. Wrap each muffin tightly in plastic wrap. Then store in the freezer in a freezer-proof container or individually freezer bags.
thawing Bake banana muffins uncovered at room temperature so they don’t absorb too much moisture. They should retain excellent quality when frozen for 2-3 months.
More wonderful muffin recipes
Sweet or savory, delicious or nutritious, discover your new favorite snack in my wonderful muffin recipes!
If you make these banana blueberry muffins and post a picture on social media, be sure to tag me on Instagram @thebakermama so i can see! I just love seeing how inspired and creative you all get with the ideas I share. Enjoy!
xoxo,
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Description
Tender, sweet, and bursting with fresh blueberry flavor, these Banana Blueberry Muffins make a premium breakfast!
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1 big egg
- 1/2 teaspoon Vanilla
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 2 overripe bananas, mashed (about 3/4 cup)
- 1/2 cup small blueberries, plus more for garnish
- Preheat oven to 350°F. Spray a 12-cup muffin tin liberally with nonstick cooking spray.
- In a large bowl, melt the butter and let cool slightly. Beat in the sugar, then the egg and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined. Gently stir in the chocolate chips.
- Fill each prepared muffin pan almost full with batter. Garnish the top of the dough with more chocolate chips, if you like.
- Bake muffins for 16-18 minutes or until golden brown and an inserted toothpick comes out clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.