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Banana blueberry muffins are homemade banana muffins filled with fresh blueberries and crowned with a sweet crumble topping. This easy muffin recipe is perfect for a quick breakfast or snack.
This easy banana blueberry muffin recipe combines two of our favorite muffin recipes into one delicious muffin. I just took our favorite banana bread muffins and threw in some ripe, juicy blueberries from the fridge that needed to be used up.
For extra flavor, I added a simple crumble topping. The result was the best banana blueberry muffins I have ever had. Seriously! They are perfect with a cup of coffee or iced coffee, and the blueberry banana combo is hard to beat!
Why you’ll love these blueberry banana muffins
They’re easy to make using just one bowl and take about 20 minutes to bake.
The bananas keep the muffins moist and blueberries add a burst of fresh flavor.
The topping is optional. They taste just as good without it.
It’s an easy way to use up ripe bananas sitting on your counter!
What You Need
Here are the simple ingredients you need. Full amounts are listed in the printable recipe card below.
- Bananas — the darker, the better
- Fresh blueberries — remove any stems
- Eggs
- Flour — for the batter and a little extra for the topping and to prevent the berries from sinking
- Sugar — for the batter and for the crumb topping
- Baking Soda and Baking Powder — leavening agents
- Sea salt — or kosher salt
- Butter — melted for the batter and cold butter for the topping
- Vanilla extract — for flavor
- Cinnamon — for a little extra flavor
- Milk — keeps the muffins extra moist
How to Make Banana Blueberry Muffins
First, you’ll want to make the crumble by cutting the butter into flour and sugar until crumbly. Then, mix the muffin batter in a mixing bowl until just combined. Gently fold in the blueberries, then spoon into a prepared muffin tin. Spoon a little crumb mixture over each muffin top, and bake for 20-25 minutes or until done and a toothpick comes out clean.
Quick Tips
It’s fine if the bananas are not completely mashed. A few lumps add more texture.
Make sure to dry the blueberries well.
Don’t over mix the batter, or the muffins won’t be soft and fluffy.
Make sure the butter for the topping is nice and cold and keep the topping in the fridge until it’s time to use. This prevents it from melting into the muffins.
Storage
Store these delicious banana blueberry muffins in an airtight container on the counter at room temperature. They’re fine for 3-4 days. Place a paper towel underneath the muffins to absorb extra moisture. You can freeze them in a freezer bag for up to 3 months for best taste.
Variation
You can sub the same amount of oil for the melted butter.
More Ways to Use up Bananas and Blueberries
Try these simple banana bread muffins or these zucchini banana muffins or this delicious banana strawberry bread next. You may also enjoy these lemon blueberry muffins or these easy cake mix muffins or this easy lemon blueberry casserole.
The Best Banana Blueberry Muffins
Ingredients
Muffins
- 2 large eggs
- 3 medium ripe bananas about 1½ cups
- 1 ¾ cups all purpose flour plus 1 teaspoon for the blueberries
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ⅓ cup melted butter cooled slightly
- 1 cup ripe blueberries rinsed and stems removed
Crumb Topping
- ⅓ cup all purpose flour
- ⅓ cup granulated sugar
- 3 tablespoons butter cubed, very cold
Instructions
For the Muffins
- Preheat oven to 350℉, and lightly grease a 12-cup muffin tin with butter or non stick cooking spray
- In a large bowl, add the eggs, and beat slightly
- Add the bananas, and mash well
- Add the milk, vanilla and melted butter
- Add the flour, sugar, baking powder, baking soda, cinnamon and salt, and stir the batter until just combined. Don't over mix — a few lumps are fine
- Sprinkle 1 teaspoon flour over the berries, and toss to coat
- Gently fold in the blueberries
- Scoop the batter into the muffin tin, and sprinkle the crumb topping evenly on top of the muffins
- Bake for 20-25 minutes or until toothpick inserted into center of the muffins comes out fairly clean. Should not be wet, but a few crumbs are fine
- Allow to cool slightly, then remove from the pan to finish cooing on a wire rack or platter
For the Crumb Topping
- Combine flour and sugar in a small mixing bowl
- Cut butter into the flour mixture until it resembles coarse crumbs
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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