Soft and fluffy Blueberry Banana Muffins! These muffins are the perfect way to use any browning bananas on your counter and turn them into a sweet breakfast or treat! They have juicy blueberries exploding in every bite!
I almost always have browning bananas on my counter! That’s why I’m always trying to find new ways to bake them up.
These blueberry banana bread muffins are SUCH a good and underrated combo. They are full of sweet bananas and blueberries throughout. With berry season among us, I thought it would be the perfect recipe to share.
They are soft, fluffy, and have that perfect crisp muffin top that we all love.
For more banana recipes, try Double Chocolate Banana Bread Cookies, Chocolate Banana Brownies, or my personal current favourite, Banana Bread Chocolate Chip Cookies.
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Why this recipe works
- Ripe bananas – This recipe is a good way to use up ripe bananas, fresh or frozen!
- Breakfast – Easy breakfast or snack idea on the go.
- Easy to make – Super simple recipe that comes together in under 20 minutes.
- Blueberries - The juicy blueberries add a great flavour combo.
- Fluffy & moist – These Banana Chocolate Chip Muffins are very moist and soft!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
All-purpose flour - This flour is used for the muffins and cannot be substituted for any other.
Bananas – 3 large bananas are used. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.
Blueberries – I recommend using fresh, and not frozen. Frozen berries hold a lot of liquid, therefore making the batter runnier and affecting the entire bake.
Brown sugar - I used light brown sugar, but dark brown sugar works as well!
Eggs - Must be at room temperature before starting your bake.
Oil - I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste.
Step by step instructions
Here is how to make and bake these Blueberry Banana Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Mash bananas in a large bowl.
Step 2 – Whisk wet ingredients. In a large bowl, whisk mashed bananas, oil, eggs, vanilla, and brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.
Step 3 – Add in dry ingredients. Toss in flour, cinnamon, nutmeg, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 4 – Add in blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Step 5 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle blueberries and extra sugar on top (optional, but highly recommended for that ‘crisp’ muffin top!)
Step 6 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- The riper the banana, the better. You want to use bananas that are brown, spotty, and super-ripe. This will give you that sweetness!
- Strain off excess liquid. As bananas thaw, they let out a lot of liquid. This must be strained and removed before using the thawed bananas. If you add the liquid, it will ruin the muffin batter. I recommend draining the excess liquid before mashing and measuring out your bananas.
FAQ
Can I use frozen bananas?
Yes! But you must strain the liquid out of the bananas. As bananas thaw, they let out a lot of liquid. Make sure there is no extra liquid before mashing and measuring out your bananas.
Do I have to add bananas?
Yes! This is one of the main ingredients in this recipe.
Why do you bake at 2 different temperatures?
The first temperature, 425°F, quickly lifts up the muffin tops to give us that dome we all love. Then, when it goes down to 375°F for the remainder of the baking period, they continue to bake as normal!
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Blueberry Banana Muffins
Ingredients
- 2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cornstarch
- 1/8 tsp ground nutmeg
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 eggs room temperature
- 1 1/3 cups mashed bananas approx 3-4 large bananas
- 1 cup light brown sugar or dark brown sugar
- 1 1/4 cups fresh blueberries plus more for topping
- 1/2 cup oil
- 1 tbsp vanilla
- white sugar to sprinkle on top optional
Instructions
- Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Preheat the oven to 400°F.
- In a medium bowl, add in flour, cinnamon, nutmeg, salt, cornstarch, baking soda, and baking powder. Mix together and set aside.2 cups all-purpose flour, 1 3/4 tsp baking powder, 1/2 tsp baking soda, 2 tsp cornstarch, 1/8 tsp ground nutmeg, 1 tsp cinnamon, 1/4 tsp salt
- In a large bowl, whisk the oil, brown sugar, bananas, eggs, and vanilla. Whisk until combined. It may be lumpy because of the bananas and that is okay!2 eggs, 1 1/3 cups mashed bananas, 1 cup light brown sugar, 1/2 cup oil, 1 tbsp vanilla
- Add the dry ingredients into the wet and using a spatula, gently fold until a muffin batter forms. Do not overmix.
- Place the washed blueberries in a small bowl. Add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.1 1/4 cups fresh blueberries
- Add the blueberries into the mixing bowl and mix a few times to incorporate. Do not overmix.
- Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise.
- Add a few extra blueberries on top and sprinkle white sugar as well (optional).
- Bake the muffins at 400℉ for 5 minutes, and then turn the oven down to 350℉ and continue baking for 12-15 minutes.
- Allow the muffins to cool, and enjoy! These muffins stay good on your counter for up to 5 days and in the refridgerator in an airtight container for up to 2 weeks.