Banana Blueberry Muffins

A close-up of stacked blueberry muffins in red liners, with one muffin on top cut in half to show the moist, berry-filled interior. Fresh blueberries are visible on the side.

These banana blueberry muffins combine ripe mashed bananas, fresh blueberries, and a simple batter for soft, golden muffins ready in 30 minutes. An easy homemade muffin recipe the whole family will love.

Course Breakfast, Dessert

Cuisine American

Keyword Banana, blueberry, Muffins

Prep Time 10

Cook Time 20

Total Time 11

Servings muffins

Calories 203kcal

Ingredients

3 large ripe bananas
3/4 cup granulated sugar
3 large eggs slightly beaten
1/3 cup butter melted
1 tbsp vanilla extract
1 cup blueberries
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Instructions

Preheat the oven to 375°F. Grease a 12-cup muffin tin well.
In a large bowl, mash the bananas until smooth.
Add the sugar, beaten eggs, melted butter, and vanilla. Stir until combined.
Fold in the blueberries.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gently stir the dry ingredients into the banana mixture until just combined. Do not overmix.
Divide the batter evenly among the 12 greased muffin cups.
Bake at 375°F for 20 minutes until a toothpick inserted in the center comes out clean and the tops are golden.
Let cool in the pan for 5 minutes before removing.

Notes

The riper the bananas the better. Heavily spotted or nearly black bananas produce the most natural sweetness and the most banana flavor throughout.
Do not overmix once the dry ingredients go in. Stir just until no dry streaks remain. Overmixing develops the gluten and produces dense, tough muffins.
Toss the blueberries in a small amount of flour before folding them in to prevent them from sinking to the bottom during baking.
Fresh or frozen blueberries both work. If using frozen, add them straight from the freezer without thawing to prevent them from bleeding into the batter.

Nutrition