clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana blueberry muffins ready to be eaten.

Banana Blueberry Muffins

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


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


  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

Keywords: banana blueberry muffins, banana and blueberry muffins, blueberry muffins, banana muffins, easy muffin recipes

Recipe Card powered byTasty Recipes