Banana blueberry muffins
★★★★★4.6 (20 reviews)

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There’s something truly magical about the aroma of warm banana blueberry muffins wafting through the kitchen on a quiet morning. It’s the smell of comfort, of home, and of sweet, simple joy. The tender crumb, the burst of juicy berries, and that rich banana flavor—it’s a hug in a muffin tin.
This recipe is one of my go-tos for using up those spotty bananas on the counter. It reminds me of baking with my grandmother, who never let a single thing go to waste. If you’re looking for more ways to use ripe bananas, my classic banana muffins are another family favorite. Ever wonder what makes them so incredibly moist or how to get that perfect dome? We’ll cover all that and more.
Table of Contents
Table of Contents
Ingredients for banana blueberry muffins
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 ripe bananas, mashed
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Estimated Prep & Cook Time
These are truly some of the most easy banana muffins you’ll ever make. From gathering your ingredients to pulling a warm batch from the oven, you’re looking at just about 30 minutes of love. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes For a version that packs a little more protein, you might also enjoy my banana protein muffins on busy mornings.How to Make moist banana muffins
Step 1: Preheat & Prepare
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. This little step ensures your beautiful muffins come out perfectly every time.Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Giving these a good whisk now means no pesky lumps of baking soda later.Step 3: Mash Bananas
In a large bowl, mash the ripe bananas with a fork until smooth. The riper they are, the sweeter and more flavorful your muffins will be.Step 4: Mix Wet Ingredients
Stir the sugar, melted butter, egg, milk, and vanilla extract into the mashed bananas. Mix until it’s all beautifully combined.
Step 5: Combine Wet & Dry
Gently fold the dry ingredients into the wet ingredients until just combined. Remember, a few streaks of flour are okay—overmixing is the enemy of a tender muffin!Step 6: Add Blueberries
Carefully fold in the fresh blueberries, being careful not to overmix. This gentle touch keeps them from bleeding too much into the batter.Step 7: Fill Muffin Cups
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. This gives them the perfect space to rise into a lovely dome.Step 8: Bake to Perfection
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before moving them to a wire rack.Pro Tips & Tasty Tweaks
Every baker has their little secrets, and after years at my kitchen table, I’ve learned a few that make all the difference.- Flavor Swap: Not a blueberry fan? Swap them for chocolate chips! My banana chocolate chip muffins are a huge hit with the kids.
- Diet Tweak: For a tangier, even more tender crumb, try using yogurt instead of milk. My blueberry yogurt muffins use this trick.
- Prep Fix: Toss your blueberries in a tablespoon of the flour mixture before folding them in. This helps prevent them from sinking to the bottom.
- Storage Tip: Let your muffins cool completely before storing them to keep the tops from getting soggy.