Banana Blueberry Muffins Recipe

The Best Banana Blueberry Muffins Recipe You’ll Ever Make

I absolutely adore this recipe because it transforms overripe bananas into a breakfast masterpiece. The combination of sweet banana and tangy blueberries is just heavenly. I find myself making these on repeat, and they disappear so quickly!

After you master these, you should explore our guide for our Classic Mojito Recipe for another delicious meal. This recipe truly is the perfect blend of banana bread and a classic blueberry muffin.

Additional Tips for Making this Recipe Better

After making these countless times, I’ve picked up a few tricks that take them from great to absolutely unforgettable.

• I always start with the oven at a higher temperature (425°F) for the first 5 minutes before lowering it. This initial blast of heat helps the muffins rise quickly, giving them a lovely bakery-style dome.
• Don’t skip the sour cream! I find it adds a subtle tang and an incredible richness that you just don’t get with milk alone. Greek yogurt is a good substitute if you must.
• I’ve learned that gently tossing frozen blueberries in a spoonful of flour is non-negotiable. It truly prevents them from turning the entire muffin a murky purple color.
• Let the batter rest for about 15 minutes before baking. I noticed this allows the flour to hydrate fully, resulting in a more tender and flavorful muffin.

Fun Variations to Try

One of the best things about this recipe is how easy it is to adapt. Here are a few ideas to get you started.

• Nutty Crunch: Add 1/2 cup of chopped walnuts or pecans to the batter for a wonderful textural contrast and nutty flavor.
• Citrus Zest: Brighten up the flavors by adding the zest of one lemon or orange to the batter. The citrus notes pair beautifully with blueberries.
• Streusel Topping: For an extra decadent touch, I love to add a crumb topping. Just mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/4 cup of cold, cubed butter until crumbly and sprinkle it over the muffins before baking.
• Flavor Extracts: A 1/2 teaspoon of almond or coconut extract can introduce a new and exciting flavor dimension. These ideas can also inspire you as you explore other breakfast or dinner recipes.

Equipment You Need

You don’t need any fancy gadgets for this recipe, just a few kitchen basics.

• Large Mixing Bowl: For mixing all your ingredients together in one go.
• Whisk: To smoothly combine the wet ingredients.
• Spatula or Wooden Spoon: For gently folding the batter without overmixing.
• Standard 12-Cup Muffin Pan: The vessel for baking your delicious muffins.
• Paper Muffin Liners: To prevent sticking and make cleanup a breeze.

How to Serve Banana Blueberry Muffins

Presentation can make these simple muffins feel like a special treat.

• Enjoy them warm, straight from the oven, perhaps with a small pat of butter that melts right in.
• For a beautiful finish, dust the cooled muffins with a light sprinkle of powdered sugar.
• Serve them alongside a cup of coffee for the perfect breakfast or as a delightful afternoon snack with a glass of cold milk.
• If you’re serving them for a brunch, arrange them on a platter with other sweets, similar to how you might present an Apple Cinnamon Pancakes Recipe.

Calories Count

Here is an approximate nutritional breakdown per muffin.

• Calories: 250 kcal
• Carbohydrates: 35g
• Protein: 4g
• Fat: 11g
• Sugar: 18g

How to Store Banana Blueberry Muffins

Proper storage will keep your muffins fresh and delicious. Here’s how to do it.

• To keep them fresh for a few days, store the muffins in an airtight container at room temperature for up to 3 days.
• To extend their freshness, place them in an airtight container in the refrigerator for up to a week.
• For long-term storage, wrap each muffin individually in plastic wrap and place them in a freezer bag; they will last for up to 3 months.
• To reheat, simply microwave a refrigerated or thawed muffin for 15-20 seconds until warm.

Why You’ll Love This Recipe

There are so many reasons to make these muffins a staple in your kitchen.

• One-Bowl Wonder: Everything mixes in a single bowl, which means minimal mess and super easy cleanup.
• Incredibly Moist: The combination of oil and sour cream guarantees a tender, moist muffin every single time.
• Perfectly Sweet: It uses the natural sweetness from ripe bananas, allowing for just the right amount of added sugar.
• Customizable & Versatile: You can easily add nuts, chocolate chips, or a streusel topping to make them your own.

Ben Carraoli

Banana Blueberry Muffins Recipe

I absolutely adore this recipe because it transforms overripe bananas into a breakfast masterpiece. The combination of sweet banana and tangy blueberries is just heavenly. I find myself making these on repeat, and they disappear so quickly!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Breakfast

Calories: 450

Ingredients Method

Ingredients

  

• 1 large egg – This acts as a binder holding all the ingredients together for the perfect muffin structure.
• 1/3 cup milk – Use whole milk for a richer flavor but any milk will work to add moisture to the batter.
• 1/2 cup canola oil – Oil ensures the muffins are incredibly moist and tender much more so than butter.
• 1/2 cup sour cream – This is the secret to a rich tangy, and tender crumb. You can substitute with plain Greek yogurt.
• 1 cup mashed bananas – Use very ripe spotty bananas for the sweetest and most intense banana flavor.
• 2 cups all-purpose flour – This provides the main structure for your muffins.
• 1/2 cup sugar – Granulated sugar adds the perfect amount of sweetness to complement the fruit.
• 1 tablespoon baking powder – This is the leavening agent that will give your muffins a beautiful tall rise.
• 1/2 teaspoon salt – A little salt enhances all the other flavors and balances the sweetness.
• 1 1/2 cups fresh or frozen blueberries – If using frozen don’t thaw them first; toss them in a little flour to prevent the batter from turning purple.

Method

 

1. First, grab a large mixing bowl. In it, whisk together the egg, milk, canola oil, and sour cream until they are smooth and well combined. Next, add the mashed bananas and mix them in thoroughly. Using very ripe bananas is key here, as they are softer and blend more easily, creating a sweeter, more flavorful base for your muffins.
2. Directly into the same bowl with the wet ingredients, add the all-purpose flour, sugar, baking powder, and salt. Use a wooden spoon or a spatula to gently fold the dry ingredients into the wet ones. Be careful not to overmix the batter at this stage. You want to mix only until you no longer see streaks of flour. A few lumps are perfectly fine and are the secret to a tender muffin.
3. Now for the star of the show. Gently fold your blueberries into the batter. If you’re using frozen blueberries, it helps to toss them with a tablespoon of flour before adding them. This little trick prevents them from sinking to the bottom and stops their color from bleeding too much into the batter. Distribute them evenly for a burst of fruit in every bite.
4. Preheat your oven to 425°F and line a standard 12-cup muffin pan with paper liners. Fill each liner about three-quarters full with the batter. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the temperature to 375°F and bake for another 15-20 minutes. The initial high heat helps create those beautiful domed tops. You’ll know they’re done when a toothpick inserted into the center comes out clean.