Easy Banana Blueberry Muffins

Why These Moist Blueberry Banana Muffins Are Worth Baking

• The best muffin texture. The combo of mashed bananas and sour cream makes these blueberry muffins super moist, tender, and full of flavor.
• One bowl. Mix the batter with a bowl and a spoon, no mixer required.
• Quick to bake. These blueberry banana muffins bake in 25-ish minutes, so they’re great to make for a meal prep snack or quick breakfast treat.
• Jazz them up. I sprinkled coarse sugar on top for crunch, but you can add a streusel or glaze as you’d like!

What You’ll Need

Here are the key ingredients in this moist muffins recipe. Scroll to the recipe card for the exact measurements.

• Bananas – The riper the bananas, the better. Try to use bananas with lots of brown spots if you can. They’ll be sweeter and easier to mash.
• Melted Butter – Salted or unsalted.
• Sugar – I use granulated sugar, but light brown sugar will also work.
• Eggs – These should be at room temperature as they’ll combine more smoothly with the batter.
• Vanilla – Use pure vanilla extract or an equal amount of vanilla paste, and not imitation.
• Sour Cream – For ultra-moist and flavorful banana muffins. Greek yogurt, plain yogurt, or crème fraîche are good substitutes for sour cream if needed.
• Baking Soda and Salt – Make sure that your baking soda (NOT baking powder) is fresh and hasn’t expired.
• All-Purpose Flour – Use a digital kitchen scale if you have one. Otherwise, spoon and level the flour to avoid adding too much to the recipe, which can make the muffins dry.
• Blueberries – I love to use fresh blueberries, especially in the summer when they’re in season and ripe for the picking! Frozen blueberries also work well.

Can Make These Muffins With Frozen Blueberries?

Sure! If fresh blueberries aren’t available, frozen berries are fine to use. Thaw the blueberries completely and pat them dry, so they aren’t adding extra moisture into the batter.

How to Make Banana Blueberry Muffins

Muffins are one of my favorite baked goods to have on hand. You never know when you might need a quick, on-the-go breakfast, and they’re perfect for packing in lunchboxes, too. This recipe takes less than an hour, and the moist banana muffins with blueberries store well for days.

• Prep the blueberries and bananas. Rinse the blueberries and pat them dry. If you are using frozen blueberries thaw them and then pat them dry. Mash the bananas with a fork in a bowl and set them aside.
• Mix the muffin batter. Cream the melted butter with the sugar, eggs, and vanilla. Then, add the sour cream, mashed bananas, baking soda, and salt. Stir in the flour, and lastly, fold the blueberries into the batter.
• Fill the pan. Portion the batter into a lined muffin pan, about 1/4 cup of batter per liner. If you’d like, sprinkle a little coarse sugar on top of each muffin. I use Sugar in the Raw. 
• Bake. Bake these banana blueberry muffins for 25-30 minutes at 350°F, or until a toothpick comes out clean. Cool the muffins in the pan for a few minutes, then move them to a wire rack. Enjoy!

Tips and Tricks for Perfect Muffins

• Use an ice cream scoop. I use a large ice cream scoop to portion the batter into the liners. It’s quick, easy, and ensures that the muffins are the same size. Once you start using a scoop, you’ll never go back!
• Toss the blueberries in flour. To prevent the blueberries from bleeding color into the batter or sinking to the bottom, coat the dry berries in 1-2 tablespoons of flour.
• Don’t overmix. Overmixing the batter leads to dense and tough muffins instead of light and fluffy ones, so stir just until everything is combined.
• Use room-temperature ingredients. Let fridge-cold ingredients like the sour cream and eggs come to room temperature as they will mix more smoothly.
• No muffin liners? If you don’t have liners for your muffin tin, you can coat the pan with nonstick spray or grease it lightly with butter instead. I like to use cupcake/muffin liners because it makes removing the muffins from the pan easier, and it also helps keep the baked muffins fresh.

Variations

These muffins are easily adaptable with mix-ins and flavors! These are some of my favorites.

• Make them with different berries. Use another berry, including raspberries, blackberries, and chopped strawberries.
• Add in a little coconut. Just 1/4 cup adds a nice flavor and texture to the muffins.
• Gluten-free. Make gluten-free banana blueberry muffins by subbing in a Cup 4 Cup-style gluten-free flour.
• Add a crumb topping. Combine 1/3 cup granulated sugar, 1/3 cup light brown sugar, 1/4 teaspoon salt, 1/2 cup butter, melted, and 1 1/2 cups all-purpose flour. Sprinkle this on top of the batter before baking. 
• Swap blueberries with chocolate chips. Easily swap the blueberries with chocolate chips to make banana chocolate chip muffins instead.
• Add chopped nuts. 1/2 cup of chopped walnut or pecans in the batter would be delicious. Or add some sliced almonds on top of the muffins!

Storage and Freezing

• Store airtight. The best way to store these muffins is in an airtight container at room temperature for up to 3 days, or up to 5 days in the fridge.
• Freeze. Place the muffins in an airtight container or zip-top bag and freeze for up to 30 days for best freshness. Thaw them in the fridge overnight before eating again, and enjoy!

More Favorite Muffin Recipes

• Snickerdoodle Muffins
• Bran Muffins
• French Toast Muffins
• Zucchini Muffins
• Strawberry Buttermilk Muffins