Perfectly moist with bursts of sweet blueberries in every bite, these banana blueberry muffins are a delightful breakfast or midday snack.
They’re soft, fluffy, and the kind of treat that makes you excited to jump out of bed, even on a Monday!
Baking these was a breeze, and the whole house smells amazing. Seriously, I can’t wait to enjoy one with my morning coffee tomorrow!
Why You’ll Love These Banana Blueberry Muffins
Bursting with Freshness: The combination of ripe bananas and juicy blueberries creates a delightful, fresh taste that’s perfect for any time of the day.
Easy to Make: With simple steps and pantry staple ingredients, this recipe comes together in a snap. And you don’t even need a mixer!
Healthy Breakfast On The Go: These muffins are ideal for a grab-and-go breakfast or a quick midday snack. And if you use Greek yogurt, they’re a lot healthier than many other muffin recipes!
Ingredients
- All-Purpose Flour: Provides structure and texture to the bake.
- Baking Powder and Baking Soda: Helps the batter rise, creating a light and fluffy texture.
- Cinnamon and Salt: Adds warmth and balances the sweetness.
- Oil: Ensures the muffins are nice and tender.
- Granulated Sugar and Light Brown Sugar: Sweetens the batter and adds a bit of crunch with a hint of molasses flavor.
- Large Egg + Egg Yolk: Binds the ingredients and adds richness.
- Ripe Bananas: Provides natural sweetness and moist texture.
- Vanilla Extract: Enhances the overall flavor.
- Sour Cream: Adds tanginess and keeps the bake moist.
- Fresh or Frozen Blueberries: Bursts of juicy, fruity flavor in every bite.
- Coarse Sugar (Optional): Adds a crunchy, sweet topping for extra texture.
How to Make Banana Blueberry Muffins
These muffins are perfect for busy mornings, lazy weekends, or any time you need a pick-me-up.
They’re moist, flavorful, and just the right amount of indulgent. Plus, they’re a great way to use up those overripe bananas sitting on your counter.
Here’s how it’s done:
1. PREP: Preheat the oven to 425°F (220°C). Fill a 12-cup muffin tin with paper liners.
2. MIX DRY: Whisk the flour, baking soda, baking powder, cinnamon, and salt in a medium bowl.
3. MIX WET: In a large bowl, whisk the oil and sugars. Stir in the egg, yolk, mashed bananas, and vanilla.
4. COMBINE: Alternate adding the flour and sour cream to the wet ingredients, starting and ending with the flour. Mix by hand with a spatula.
5. ADD BERRIES: Toss the blueberries in the last addition of flour, then fold into the batter until combined.
6. FILL: Divide the batter evenly between the muffin cups and sprinkle with coarse sugar, if desired.
7. BAKE: Bake for 5 minutes at 425°F, then reduce heat to 350°F and bake for another 15-20 minutes.
8. COOL: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Tips For the Best Banana Blueberry Muffins
The combination of ripe bananas, juicy blueberries, and sour cream makes these muffins extra moist, fluffy, and flavorful.
So much so, they’re practically foolproof!
Still, there are also a few key things to keep in mind so they don’t lose all that yumminess.
- Use ripe bananas. Use yellow bananas with lots of brown spots for maximum sweetness and flavor.
- Room temperature ingredients. Ensure the egg and sour cream are at room temperature to help them mix more smoothly.
- Proper measuring. Measure the flour correctly either by spooning it into the measuring cup and leveling it off with a knife or weighing it to avoid dense muffins.
- Gentle mixing. Fold the wet and dry ingredients together gently to avoid overmixing, which can make the muffins tough.
- Coat the blueberries. Tossing the blueberries in the last addition of flour prevents them from sinking to the bottom. And remember not to thaw frozen berries! Just mix them right in.
- High heat. Let the oven preheat for as long as possible so it’s nice and hot. That high temp gives them a lot of height.
- Fill evenly. Use an ice cream scoop to evenly distribute the batter into the muffin cups for uniform baking.
- Optional mix-ins. Add mix-ins like chopped nuts, chocolate chips, or dried fruit. You could also try a streusel top if you want more texture!
How to Store
This recipe makes 12 standard muffins, which is ideal for a few days of breakfast or snacking.
But if you want to double to recipe, they store really well in the fridge and freezer.
To Store: Place cooled muffins in an airtight container lined with paper towels. Keep at room temperature for up to 3 days or refrigerate for up to a week.
To Freeze: Wrap cold muffins tightly in plastic wrap and foil, then place in a freezer-safe bag. Freeze for up to 3 months and thaw at room temperature or in the microwave before serving.
To Reheat: Microwave individual muffins for 10-15 seconds or until warm. Alternatively, warm in a 300°F oven for 5-7 minutes.
More Bakery-Style Muffins You’ll Love
Apple Cider Donut Muffins
Triple Chocolate Muffins
Lemon Cranberry Muffins
Strawberry Muffins
Banana Blueberry Muffins
12
servings15
minutes20
minutes245
kcalPerfectly moist with bursts of sweet blueberries in every bite, these banana blueberry muffins are a delightful treat for breakfast or a midday snack.
Ingredients
2 cups all-purpose flour (240g)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup oil (or melted butter)
1/2 cup granulated sugar
1/4 cup light brown sugar
1 large egg + 1 egg yolk, lightly beaten
3 large ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
1/3 cup sour cream or plain Greek yogurt
1 1/4 cups fresh or frozen blueberries (do not thaw)
Coarse sugar, for topping, optional
Instructions
- Preheat the oven to 425°F (220°C). Fill a 12-cup muffin with paper liners.
- In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt.
- In a separate large bowl, whisk the oil and sugars until well combined. Stir in the egg, yolk, mashed bananas, and vanilla until well combined.
- Alternate adding the flour and sour cream, starting and ending with the flour. Mix by hand with a spatula until just combined. Before adding the final batch of flour, toss the blueberries until well-coated. Gently fold the blueberries and remaining dry ingredients into the batter until no streaks of flour are visible.
- Divide the batter evenly between the muffin cups, filling each to the top. Sprinkle with coarse sugar, if desired.
- Bake for 5 minutes, then reduce the heat to 350°F (175°C) and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely. Enjoy!
Notes
- Room temperature ingredients. Ensure the egg and sour cream are at room temperature to help them mix more smoothly.
- Proper measuring. Measure the flour correctly either by spooning it into the measuring cup and leveling it off with a knife, or weighing it to avoid dense muffins.
