Tasty banana blueberry muffins are an incredible way to start out any day with their perfect blend of sweet bananas, berries, and citrus zing. They're quick and easy to make, and a family favorite breakfast on-the-go!
Bursting blueberries are coupled with the fantastic banana bread flavor and hint of lemon to highlight the banana and blueberry flavors. As a total bonus these one-bowl muffins are done in 30 minutes - start to finish!
I'm absolutely nutty about eating bananas when they are just right, and prefer them to still have a touch of green for the bananas that I snack on. But I also get slightly giddy when I have a good batch of overripe, browned bananas ready to use for muffins, cakes, and banana breads!
🥘 Ingredients
Your pantry staples are going to combine into an amazing breakfast muffin. Some sweet browned bananas, tasty blueberries, and a hint of lemon make this banana muffins recipe the best.
- Bananas - Brown to almost black work here. Some stores will give the very brown bananas to you for nothing!
- Egg - Binds everything, the fresher the better.
- Butter - Adds rich and buttery taste.
- Sugar - Not too much, just ¾ of a cup needed. Sugar substitutes like swerve will work as well.
- Lemon - Adds a citrus fresh taste and works really well with the blueberries.
- Baking Soda - Leavening agent, helps the muffin rise.
- Baking Powder - Another leavening agent for the muffin.
- Salt - Balances the sweetness and highlights the amazing flavors!
- All Purpose Flour - The base for the muffin, bread flour can be used as well.
- Blueberries - Fresh blueberries are always going to be the best, but frozen will work almost as well. I love using the frozen wild blueberries too!
- Coarse Sugar - Completely optional but makes a terrific topping!
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
👩🏻🍳 How To Make Banana Blueberry Muffins
- Preheat your oven to 375°F (190°C) and grease your muffin pan, coat with non-stick cooking spray, or line with paper muffin liners.
- Using a fork mash the bananas in a medium bowl.
- Combine the mashed bananas, melted butter, and beaten egg.
- Add the sugar, lemon (juice and half the zest), baking soda, baking powder, and salt.
- Mix well.
- Add the flour and mix just enough to incorporate into the wet mixture.
- In a ziploc bag combine blueberries and 2 tablespoons of all-purpose flour. Coat the blueberries in flour by gently rolling the blueberries in the flour, turning the bag upside down and back up again.
- Once the berries are well coated, gently fold them into the batter, to avoid turning the batter purple.
- Spoon into greased muffin tins (or muffin papers), filling about ⅔ full.
- Sprinkle the coarse sugar over each muffin (if desired).
- Bake at 375°F (190°C) for 20 minutes or until inserted toothpick comes out clean.
- Remove from the oven and allow to cool 2-3 minutes in the pan before serving warm.
- Transfer to a wire cooling rack to cool completely if the muffins will be stored for later.
Now that you have these delicious muffins ready, do give in and share them while they're toasty warm. They're sure to be a new personal fave! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Gently fold flour coated blueberries into the batter, to avoid turning the batter purple.
- Don't overfill your liners or tin, go only about ⅔ full.
- Try using an ice cream scoop to portion out your batter into the muffin papers.
🥡 Storing
Store your homemade banana blueberry muffins for 2 to 4 days in an airtight container. Cover the bottom of the container with paper towels then arrange the muffins in a single layer.
Cover the muffins with a single layer of paper towels and seal in your container. Replace the paper towels as needed if they are damp.
If you will need to store longer than 4 days wrap them in clingfilm and put the muffins into a freezer zip lock bag. They will store nicely for up to 3 months.
When you want to defrost them just pop em' out of the freezer, unwrap, and allow the muffins to come to room temperature. Enjoy them as-is, or warm for a few seconds in the microwave.
🍌 More Browned Banana Recipes
- Apple Banana Muffins with Streusel Topping
- Super Moist Banana Bread Recipe
- Chocolate and Banana Marbled Mini Cakes with Peanut Butter Frosting
- Moist Banana Cake with Cream Cheese Frosting
- Banana Bread with Streusel Topping Recipe
- Pineapple Banana Bread
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Best Banana Blueberry Muffins (So Tasty & Easy To Make!)
Ingredients
- 3 large bananas (overripe bananas, mashed)
- ⅓ cup butter (⅓ cup = 5 tablespoon + 1 teaspoon, melted)
- 1 large egg (at room temperature, beaten)
- ¾ cup sugar
- 1 tablespoon lemon juice (juice and 1 tablespoon zest)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups all purpose flour (+ 2 tablespoons for coating the blueberries)
- 1 cup blueberries
- 2 tablespoon coarse sugar granules (optional, garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375°F (190°C/Gas Mark 5) and grease your muffin pan, coat with non-stick cooking spray, or line with paper muffin liners.
- In a medium bowl combine the mashed 3 large bananas, melted ⅓ cup butter, and beaten 1 large egg. Add the ¾ cup sugar, 1 tablespoon lemon juice (and zest), 1 teaspoon baking soda, 1 teaspoon baking powder, and ¼ teaspoon salt. Mix well.
- Add the 1½ cups all purpose flour and mix just enough to incorporate into the wet mixture.
- In a ziploc bag combine 1 cup blueberries and 2 tablespoons flour, gently roll blueberries in the flour by turning the bag upside down and back up again. Gently fold flour coated blueberries into the batter, to avoid turning the batter purple.
- Spoon into greased muffin tins filling about ⅔ full. Sprinkle the 2 tablespoon coarse sugar granules over each muffin (if desired).
- Bake for 20 minutes or until inserted toothpick comes out clean. Remove from the oven and allow to cool 2-3 minutes in the pan before serving warm. Transfer the muffins to a wire cooling rack to cool completely if they will be stored for later.
Notes
- Gently fold flour coated blueberries into the batter, to avoid turning the batter purple.
- Don't overfill your liners or tin, go only about ⅔ full.
- Try using an ice cream scoop to portion out your batter into the muffin papers.
Melinda says
This worked exactly as written, thanks!
Very easy and yummy.
Mrs elliott says
Pretty good recipe! Next time I’m going to use maybe half the lemon, it was a bit too strong of a flavor. I love lemon so I loved it but husband was hoping for more banana flavor instead of lemon. Thanks for sharing this recipe 🙂
Angela Latimer says
I'm very glad you enjoyed the muffins! I'll add a note to tone down the lemon and add more if desired 😃
Anonymous says
Amazing. Thank You.
Angela @ BakeItWithLove.com says
Aww, thanks for the love!
Tracie McKee says
ade these today and made a few changes. Swapted the butter for oil (Lactose free) and Monk fruit instead of sugar. Turned out excellent and with no dairy and added sugar.