Banana Blueberry Muffins
These tasty Banana Blueberry Muffins are the perfect way to start the day. With a fluffy texture and tons of fruity flavor, these are a delicious snack or breakfast.
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Banana Blueberry Muffins Recipe
Homemade muffins always disappear fast around my house, but never as fast as these Banana Blueberry Muffins. They were gone in an hour between all the guys in my house!
I love blueberry muffins especially, but when I made these banana bread muffins a while back, I just knew they would be perfect with blueberries mixed in. And I was right!
These muffins are the best of both worlds! They have the warm spices of banana bread mixed with all the fruity, juicy delight of a blueberry muffin. If these two treats are on your favorites list, then you are going to adore this version!
Why You'll Love this Recipe
There is so much to love about this simple recipe. Banana Blueberry Muffins are the best form of this classic quick bread flavor:
- You can bake up a dozen Banana Blueberry Muffins in half an hour. You don't have to spend a long time in the kitchen - yay!
- Muffins make the best shareable snack. Serve them at brunch, bring them to friends for a meal train or make a batch to munch on during the week.
- You can eat these Blueberry Banana Muffins as a quick on-the-go breakfast, a great mid-day snack or even as a dessert! I like them warm with ice cream.
Ingredients
These simple ingredients are all you need to make these Banana Blueberry Muffins:
- ripe bananas
- coconut oil
- brown sugar
- large egg
- vanilla extract
- all-purpose flour
- baking powder
- ground cinnamon
- salt
- blueberries, fresh or frozen
Substitutions and Variations
Add more mix-ins: We love blueberries, but you could also throw in strawberries or raspberries. To turn these into blueberry banana nut muffins, mix some chopped walnuts or chopped pecans into the muffin batter. You can also mix in some chocolate chips.
Make them gluten-free: You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make this recipe without gluten.
Swap the oil: If you do not have coconut oil on hand, you could use melted butter or another neutral oil in its place.
Top with streusel: For an extra sugary addition, top the muffin batter with streusel topping before baking. It will add a nice crispy sugar top to the muffins! You can mix in some chopped nuts to the topping too.
Make extra tall muffins: Fill the muffin cups to the rim with batter. Just keep in mind that this will make 9 muffins instead of 12.
How to Make Banana Blueberry Muffins
Follow these step-by-step instructions to make delicious Banana Blueberry Muffins in a jiffy:
First, preheat your oven to 350°F (175°C) and then line a muffin tin with paper liners or grease the pan well.
Mash bananas in a large bowl until they are mostly smooth. Then add in the coconut oil, brown sugar, egg and vanilla extract and stir until combined.
In a separate mixing bowl, whisk together the all purpose flour, baking powder, ground cinnamon and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Finally, fold in the blueberries gently, but be careful not to overmix. Now you're ready to bake them!
Divide the batter evenly among the muffin cups, filling each about ⅔ full. For extra tall muffins, fill the muffin cups to the rim (but this will make 9 muffins instead of 12).
Bake for 18-22 minutes until the muffins until golden brown and the top of the muffin bounces back to the touch. You can also insert a toothpick into the center of the muffins, and if it comes out clean it's done!
Remove the muffins from the oven and allow them to cool slightly in the pan. Then transfer to a wire rack until they cool completely.
How to Store Muffins
Banana Blueberry Muffins are best fresh, but can be just as good a day or two later - or even a month later - if stored properly.
I have a whole post about how to store and freeze muffins, but here are a few key tips:
Store leftover muffins in an airtight container, lined with paper towels to help collect condensation from residual heat in the muffins. For best results, make sure that the muffins have completely cooled on the wire rack before storing.
The best way to store muffins depends on how soon you want to eat them:
- Within 3 days of baking them: Store them on the countertop at room temperature.
- In the next few days: Store them in the fridge, but with the risk of a change in texture. Alternatively, store what you'll eat in the next few days using the countertop method, then freeze the rest.
- Within the next 3 months: Store leftovers in the freezer - reheat when you get a muffin craving! When storing in the freezer, you can use an airtight container or freezer bag with paper towels.
Tips for Success
This recipe is incredibly simple, but I want to make sure your muffins turn out great every time you make them! So check out these few tips for success to make this easy muffin recipe turn out wonderfully:
- You can use fresh or frozen blueberries, but if you use frozen, don't thaw them.
- Be careful not to over-mix the muffin batter. Over-mixed muffins can become really tough and chewy once baked.
- Use refined coconut oil so that the muffins don't have a coconut taste. Unrefined coconut oil still has a mild coconut flavor, which can overpower the bananas and blueberries.
- If your bananas are not as ripe, you can microwave them for 30 seconds before mashing.
FAQ
Bananas that are really brown can still be used as long as there are no fruit flies around them and they haven't begun to rot. Don't use bananas that have gone too overripe. I like to use ones that have large brown spots, they seem to be the sweetest and best for banana bread and banana muffins.
It is best to keep the oven closed while muffins bake. If you open the door, or even crack it, it could effect the rise and the muffins tops may not rise as much as they should. Keep all of the heat trapped in the oven while baking to have the best results and evenly baked muffins.
Absolutely! Blueberry muffins are delicious with both fresh and frozen blueberries. However, if you use frozen ones, don't thaw them. Just throw them into the batter frozen. The muffins won't need to cook any extra time because the blueberries are small and will cook through even when frozen.
More Muffin Recipes
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Banana Blueberry Muffins
Equipment
Ingredients
- 2-3 bananas ripe, about 1 cup mashed
- ⅓ cup coconut oil melted
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup blueberries fresh or frozen (do not thaw)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a mixing bowl, mash the ripe bananas with a fork until they are mostly smooth. If your bananas are not as ripe, you can microwave the banana for 30 seconds before mashing.
- Add the coconut oil, brown sugar, egg, and vanilla extract to the mashed bananas. Stir until the mixture is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. Stir in blueberries. (If frozen, do not thaw.)
- Divide the batter evenly among the muffin cups, filling each about ⅔ full. For extra tall muffins, fill the muffin cups to the rim (but this will make 9 muffins instead of 12).
- Bake in the preheated oven for 18-22 minutes until muffins bounce back when gently touched.
- Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
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