Banana Blueberry Muffins

These banana blueberry muffins are chock-full of juicy blueberries floating in a just-the-right-amount-of-sweet banana batter. They are light, fluffy, and perfect for either a lazy brunch or a quick, grab-and-go breakfast.

There's not much better than a warm muffin and a cup of hot tea in the morning. It just screams "Ahhh...weekend relaxation!". These banana blueberry muffins are one of my favorites.

Banana-filled batter gives these muffins just the right touch of natural sweetness and makes them a little bit more filling and nutritious than your run-of-the-mill muffin. Plus, they are absolutely brimming with juicy blueberries. Tuck in folks. These easy breakfast delights are the perfect solution to your next Sunday brunch and/or your grab-and-go breakfast needs. They're that good!

Recipe Ingredients

I bet you already have almost everything it takes to make these banana blueberry muffins hiding in your kitchen! Here's what you'll need to make this easy muffin recipe. Scroll to the recipe card below for detailed measurements.

• Brown sugar - Brown sugar adds a nice depth of flavor to these breakfast goodies.
• Eggs - The eggs should be at room temperature. They will incorporate into the batter more smoothly and easily.
• Sour cream. You can use Greek yogurt instead if you'd like. In either case, make sure it is at room temperature. This will allow it to mix into the batter more smoothly and easily.
• All-Purpose Flour - Feel free to use your favorite 1:1 gluten-free flour instead.
• Blueberries - You can use frozen or fresh blueberries here. If you choose to go the frozen route, do not thaw them. You will end up with soggy muffins.
• All-purpose flour - Just a little extra to coat the blueberries. It will prevent them from sinking to the bottom of the muffin tins.

Can I Use Frozen Blueberries?

You can! No need to thaw either. Thawing frozen blueberries causes them to release a significant amount of their juices during the thawing and baking process. This means that you will end up with a blue-green, soggy muffin. Weird. So just let them be. They will thaw on their own as you bake the muffins.

How to Make Banana Blueberry Muffins

In just over 30 minutes you could be munching on these moist, flavorful banana blueberry muffins. Here's a quick overview of how to make them. Be sure to scroll to the recipe below for more detailed instructions.

• Prep. Preheat the oven to 425F and line a muffin tin with muffin liners.

• Combine the wet ingredients. Mash the bananas and combine them with the melted butter, sugars, vanilla extract, eggs, and sour cream.

• Whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Coat the blueberries in flour.

• Fold the dry ingredients into the wet ingredients followed by the blueberries.

• Rest. Allow the batter to rest for 10 minutes.

• Fill the muffin tins to the top with the batter.
• Bake for 7 minutes then reduce oven temperature to 350F and bake for 12-15 minutes.

Next time, try my blueberry banana bread.

Tips for The Best Blueberry Banana Muffins

Of course, I have tips for you! Ready to make some of the best muffins you've ever had? Use these nifty tricks and you'll be on your way.

• Don't overmix the batter. Overmixing the muffin batter will cause the glutens in the flour to overdevelop, ending you with tough, dry muffins. Ick.
• Room temperature ingredients. When it comes to the eggs and the sour cream (or greek yogurt), it is important that they are at room temperature before mixing into the batter. They will incorporate more smoothly and easily, reducing the risk of overmixing.
• Don't thaw the blueberries. If using frozen blueberries, don't thaw them. They will release a lot of juice during the baking process, producing soggy muffins.
• Toss the blueberries in flour. Blueberries have a tendency to sink to the bottom of the muffin tin. If you have an extra moment, toss your blueberries in flour before adding them to the batter.
• Use an ice cream scoop to fill the muffin tins evenly. This will ensure even baking time.

Serving Suggestions

Grab one of these delicious muffins on the way out the door or sit down and dress it up with other breakfast accouterments. Here are some of my favorite ways to serve banana blueberry muffins.

• With a spread. Slice a muffin in half and spread a generous knife-full of quality Irish butter, cream cheese (you could even use strawberry cream cheese), or nut butter. I love almond butter on mine, but the choice is yours.
• Brunch-style with eggs and bacon. Load your plate up with one of these delicious muffins, eggs (try my Bacon, Onion, Spinach Quiche), and a couple of strips of bacon. Yum!
• With a warm beverage. Sip your favorite tea, coffee, or hot chocolate while you enjoy these blueberry muffins. I have been loving this Baileys Hot Chocolate but my Crock Por Hot Chocolate is to die for as well.

How to Store Leftovers

Allow the muffins to cool completely before lining an airtight container with a paper towel, arranging the muffins in a single layer over the paper towel, and placing another paper towel on top. The paper towel will help keep the muffins from getting soggy. Seel the airtight container and store the muffins at room temperature for up to 4 days.

Can I Freeze Blueberry Muffins?

Yes! They freeze nicely. Allow the blueberry and banana muffins to cool completely before arranging them in a single layer in a ziplock bag. Seal the bag, making sure to get all of the air out. Store the Ziplock in the freezer for up to 3 months.

When you are ready to enjoy, allow the banana muffins to thaw at room temperature before diving in. Can't wait for them to thaw? Pop a frozen muffin in the microwave for 20-30 seconds.

More Easy Muffin Recipes:

Muffins are a wonderful little breakfast treat. These banana blueberry muffins warm my heart with every bite but if you're looking for something a little different, here are some other easy muffin recipes I think you'll enjoy.

• Easy Zucchini Muffins Recipe
• Banana Pumpkin Muffins
• Apple Muffins w/ Maple Glaze
• Lemon Poppy Seed Muffins
• Sour Cream Coffee Cake Muffins
• Pumpkin Cream Cheese Muffins
• Chocolate Chip Muffins
• Chocolate Zucchini Muffins

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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

Recipe Card

Banana Blueberry Muffins

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These fluffy banana blueberry muffins are chock-full of juicy blueberries floating in a just-the-right-amount-of-sweet banana batter. Perfect for a lazy brunch or a grab-and-go breakfast.

• Total Time: 32 minutes
• Yield: 14 1x

Ingredients

Scale 1x2x3x

• 8oz Ripe Bananas, smashed (Roughly 2 Large Bananas)
• 4oz (½ Cup) Unsalted Butter, melted
• 100 Grams (½ Cup) Brown Sugar
• 100 Grams (½ Cup) Granulated Sugar
• 2 Teaspoons Vanilla Extract
• 2 Large Eggs, at room temp.
• 4oz (½ Cup) Sour Cream or Greek Yogurt
• 250 Grams (2 Cups) All-Purpose Flour
• 1 Teaspoon Baking Soda
• 1 ½ Teaspoon Baking Powder
• ½ Teaspoon Salt
• 9oz (1 ½ Cups) Frozen or Fresh Blueberries, if using frozen do not thaw
• 2 Teaspoons of All-Purpose Flour

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Instructions

1. Preheat oven to 425F/219C and grease a muffin tin or add muffin liners.
2. In a large bowl add the bananas and mash, then add the melted butter, sugars, vanilla extract, eggs, and sour cream. Mix until fully combined.
3. In a separate bowl whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. In a separate bowl combine the blueberries with the tablespoon of flour, this helps coat them preventing them from sinking too much while baking.  
5. Gently fold the dry ingredients into the wet ingredients. Do not over mix, overmixing creates a tougher muffin. Gently fold in the blueberries until just distributed, mixing too much will make the blueberries bleed. Let the batter rest for ten minutes.
6. Using a large ice cream scoop distribute the muffin batter evenly into the muffin liners to the top, if desired sprinkle with a little brown sugar or turbinado on top and a couple of extra blueberries. Bake for 7 minutes then reduce oven temperature to 350F/180C and bake for an additional 12-15 minutes, or until the muffins bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5 minutes, best enjoyed the day made but leftovers keep for a few days at room temperature in an airtight container. Freeze for up to three months and then microwave for 30 seconds when you want one!

• Author: Elizabeth Waterson
• Prep Time: 10 minutes
• Cook Time: 22 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

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