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Not too sweet and delightfully moist, these Banana Blueberry Muffins are the perfect breakfast treat when you’re craving baked goods! Be sure to fill the muffin tin all the way up to the top for giant domed muffin tops! Use fresh or frozen blueberries!
Banana Blueberry Muffin Recipe
I’m pretty sure we’ve all had a blueberry muffin at some point in our lives! And the same can be said for banana muffins. They’re in every coffee shop pastry case and on every bakery menu!
But what about a banana blueberry muffin? Have you ever had one? If not, please stop everything because you HAVE to try this recipe asap!
Seriously! These are some of the BEST muffins I’ve ever had. They’re so moist, have just the right amount of banana flavor and spice, and are exploding with juicy blueberries. If I could only eat one muffin for the rest of my life… I very well might choose THESE muffins. They’re that good!
Blueberry Banana Muffins: The Ingredients
- Flour: To avoid dry muffins, weigh your flour. Or lightly scoop it into the measuring cup. I don’t suggest subbing nut flours for all-purpose flour. But a 1-for-1 gluten free flour may work.
- Baking Powder: Helps the muffin batter rise high in the muffin tin, giving these muffins their signature muffin tops.
- Spices: Ground nutmeg, cinnamon, and a pinch of salt add flavor!
- Melted Butter: Unsalted butter works best, but in a pinch, you can use salted butter. If you’re out of butter, you can sub oil, like olive oil, canola oil, or melted coconut oil. Use 1/2 the amount of butter called for. So a 1/2 cup of oil.
- Sugar: Light brown sugar and granulated sugar sweeten these muffins. If you’d like, you may reduce the brown sugar by a 1/4 cup and add a 1/4 cup of maple syrup. This will give the muffins a subtle maple syrup flavor.
- Eggs: Use large variety eggs and bring them to room temperature before use in the muffin batter. I don’t suggest making these muffins without eggs.
- Vanilla Extract: Use pure vanilla extract for the best rich vanilla flavor! In a pinch, you can make these without vanilla. They’ll just be a little less flavorful.
- Sour Cream: If you can’t find sour cream, sub with full-fat PLAIN Greek yogurt. I don’t suggest using milk or plant based sour cream alternatives.
- Mashed Ripe Bananas: Make sure you use VERY ripe (black or dark brown) bananas. The darker the banana, the moister your muffins will be.
- Blueberries: Fresh or frozen blueberries will technically work. But I prefer fresh when possible. If using frozen blueberries, don’t thaw. And don’t panic if the berries leave a subtle blue streak in the muffin batter.
- Toasted Walnuts: I prefer my nuts finely chopped, but you can leave them larger if desired. Or sub toasted pecans or omit completely for a nut-free treat.
- Sparkling Sugar: Optional, but adds a gorgeous shimmer and crunch on top of the banana blueberry muffins.
Tips for Blueberry Banana Muffins
- As always, I strongly suggest weighing your flour! If you don’t you might want to reduce the flour by a tablespoon or two, as measuring cups usually pack more flour than what’s called for. And too much flour leads to DRY muffins.
- Be sure to bring your eggs and sour cream to room temperature! Cold ingredients don’t bond and create an uneven muffin batter.
- Preheat your oven at least 30 minutes before you plan on baking! And if your oven runs hot, you may want to bake these at 375 instead of 400, so they don’t burn.
- Depending on your oven, the muffins will take anywhere from 20 to 25 minutes to fully bake. They’re done when they’re lightly brown on top and a toothpick inserted in the center of a muffin comes out clean!
- Be sure to use SUPER ripe bananas! And mash the bananas well before adding them to the batter.
- For best results, follow this recipe exactly as written! If you… say, use coconut oil instead of butter or while wheat flour instead of all purpose flour, I cannot guarantee the results will be desirable! Experiment at your own risk!
Let’s Bake Blueberry Banana Muffins!
- Good news, you don’t need an electric mixer for this recipe! Simply combine the flour, baking powder, and spices together in one bowl. And then mix the eggs, sour cream, butter, mashed bananas, sugar and brown sugar, and vanilla together in a separate large bowl.
- Mix the dry ingredients into wet ingredients, and be sure to mix until just combined! Then fold in the blueberries! You can also fold in a 1/2 cup of toasted walnut or pecans.
- Divide the batter among the muffin molds, filling each mold ALL the way to the top. I use a large cookie scoop to do this, but you can use a lightly greased 1/4 cup measuring cup.
- Optional, but I like to sprinkle the tops of each muffin with a few extra blueberries and then some sparkling sugar. This extra step creates stunning bakery-style muffins!
- Bake for about 24 minutes, then cool in the tin for a few minutes before serving. You can serve warm or cool completely!
Don’t over mix the batter! This is the number one reason people end up with dry muffins. The number 2 reason is adding too much flour. Always weight or lightly spoon your flour into a measuring cup.
Next time you have ripe bananas and blueberries on your hands, treat yourself to the best blueberry banana muffins ever! I love serving these for breakfast, but they’re equally great as an afternoon treat with a cup of coffee or tea! And you can freeze them for up to 2 months! Enjoy!
More Blueberry Muffin Recipes:
- Healthy Greek Yogurt and Honey Blueberry Muffins
- Blueberry Muffins
- Blueberry Lemon Poppy Seed Muffins
- Jumbo Blueberry Crumb Muffins
- Blueberry Cornbread Muffins with Brown Butter and Honey
- Greek Yogurt Blueberry Crumble Muffins
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Blueberry Banana Muffins
Not too sweet and delightfully moist, these Banana Blueberry Muffins are the perfect breakfast treat when you're craving baked goods! Be sure to fill the muffin tin all the way up to the top for giant domed muffin tops! Use fresh or frozen blueberries!
Ingredients
- 2 and 3/4 cups (330g) all-purpose flour
- 1 Tablespoon (14g) baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup (227g) unsalted butter melted and slightly cooled
- 1/2 cup (106g) light brown sugar packed
- 1/2 cup (99g) granulated sugar
- 3 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup (170g) full-fat sour cream
- 1 cup (227g) mashed RIPE banana
- 1 pint (292g) fresh blueberries
- 1/2 cup toasted walnuts finely chopped
- 2 Tablespoons sparkling sugar optional
Instructions
- Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
- In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
- In a separate large bowl, whisk together the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
- Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Do not over mix or your muffins will be dry!
- Fold in the blueberries and walnuts, mixing just until combined.
- Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
- Press a few extra blueberries into the top of each muffin and then add sprinkle with sparkling sugar, if using.
- Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.
- Cool muffins at least 15 minutes in the pan before serving warm or transferring to a cooling rack.
Video
Notes
- If your oven runs hot, bake at 375, for 25 to 26 minutes, or until golden brown and bake though.
- Bake muffins on a rack, positioned in the middle of your oven.
- If you frequently have burnt muffin bottoms, I suggest placing your muffin tin on baking sheet before baking. The baking sheet will help prevent this!
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Excellent!! Didn’t have nutmeg, but they were still fluffy, light, moist, and delicious. My new “go to” recipe for blueberry muffins. Because of the size of my muffin tins, the recipe made 18 medium to large muffins depending on how full the cup was. Thank you!
Do you think this would work as a cake instead of muffins?
I followed the recipe exactly and they were delicious. I also made them with vanilla greek yogurt instead of sour cream, mixed berries and cranberries, 1/3 less sugar, 1/2 as much butter (also works with oil) and 1 1/2 tsp cinnamon and they were also delicious. Very adaptable.
Delicious, although I used a mixture of dark brown sugar and caster sugar (106g) and omitted the 99g of granulated sugar. Used kefir yoghurt in place of the sour cream and added some flaxseed and chia seeds for extra nutrition. Also used double the cinnamon and half the fresh blueberries but it worked. Got 18 out of the mixture so planning to freeze some. Thank you!
I didn’t have blueberries, so used blackberries that I cut in half, then sprinkled with flour.
I added cloves also. I used Monk Fruit with a tsp of molasses and only used 1/2 cup, not the full cup. They are incredible. So moist. Thanks for the keeper.
The texture of these are perfect. I always end up using 1 teaspoon cinnamon and 1/2 teaspoon nutmeg because I like the extra spice flavor but they are wonderful otherwise.