These sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. Homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!
Want more muffin recipes? Check out my classic Blueberry Muffins recipe OR my Blueberries and Cream Muffins!
Crazy Moist Banana Blueberry Muffins!
Just when you thought Blueberry Muffins couldn’t get any better, I went ahead and added in banana! Honestly, it was out of pure necessity, as I had some old bananas to use up, but it turned out to be a delicious discovery! Two fruits, one muffin. Pure deliciousness. These simple homemade muffins are an absolute delight. The tangy blueberries combine with the rich banana flavor for a sweet, fruit-flavored explosion that you don’t want to miss.
What Makes these Muffins so Good?
- The texture: Extra moist and cake-like thanks to the combo of banana and sour cream
- Ease of Prep: Just a bowl and a spoon, no mixer required!
- Bake Time: 25-ish minutes
- Topping: I sprinkled some coarse sugar on top for a little crunch, but you could make a streusel topping like on my Banana Muffins if you love crumble!
What You’ll Need
Before we get started, let’s go over the key ingredients. Here’s what you’ll need to make these banana blueberry muffins happen:
- Bananas: The riper the bananas are, the better. Try to use bananas with lots of brown spots on the peel if you can.
- Butter: Melted. Salted or unsalted butter both work, you can mix in either.
- Sugar: I like to use granulated sugar in this recipe.
- Eggs: These will be the binding agents for your muffin batter.
- Vanilla Extract: For extra sweet flavor.
- Sour Cream: This makes these muffins super moist.
- Baking Soda: To help your muffins rise up nice and tall.
- Salt: I like to use kosher salt in this muffin recipe.
- Flour: I generally use all purpose flour, but you could try using gluten free flour.
- Blueberries: Use fresh blueberries if possible.
- Optional: Add in coarse sugar for the tops of the muffins.
Can I Use Frozen Blueberries?
Sure! I like to use fresh – especially in the summer when they’re in season and you can pick them yourself – but frozen will work just fine.
How to Make Banana Blueberry Muffins
What I love the most about making these banana blueberry muffins is that it takes around 40 minutes from start to finish, and then I have a bunch of make-ahead breakfasts ready to go. Muffins are always good to have on hand during the week because you never know when you’ll need a quick, on-the-go breakfast.
This is what you’ll need to do to mix these together:
Preheat Oven to 350°F: Place cupcake liners in a muffin tin. Set aside.
Mash the Bananas: In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
Mix Muffin Ingredients Together: In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated. Then, fold in the blueberries.
Fill the Muffin Pan: Portion out 1/4 cup batter into each muffin tin and prepare crumb topping and sprinkle on some coarse sugar for a little sweet crunch!
Bake the Muffins: Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Do I Have to Use Cupcake Liners?
No, I just think that cupcake liners make removing the muffins from the pan easier. You definitely don’t have to use them, though – feel free to omit them and use cooking spray instead.
Tips and Tricks
Easy, right? These muffins come together in a snap, and they’re done before you know it. Here are some tips that make prepping these banana blueberry muffins even easier:
- Toss the Blueberries in Flour: If you want to prevent the blueberries from bleeding color into the batter, toss them in a tablespoon or so of flour.
- Don’t Over-Mix the Batter: Over-mixing the batter leads to dense and tough muffins instead of light and fluffy ones, so stir until everything is just combined.
- Use Room Temperature Ingredients: Letting the sour cream and eggs come to room temperature is a good idea because everything will mix together more smoothly. There will be more resistance if you use refrigerated ingredients.
How to Store Muffins
The best way to store these banana blueberry muffins is in an airtight container at room temperature – they’ll last for up to 3 days. They will most likely keep for a couple of days longer in the fridge if you need to store them there. (The countertop is usually good for me, since muffins rarely last 3 days in this household.)
Can I Freeze These?
Absolutely. Freeze these muffins in an airtight container for up to 30 days. Thaw them in the fridge overnight before eating again, and enjoy!Print
Easy Banana Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 minutes 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!
- 3 medium bananas
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- 1 1/4 cups blueberries
- Optional – 1/4 cup coarse sugar for tops of muffins
- Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
- In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
- In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
- Fold in the blueberries.
- Top each muffin with an equal portion of the coarse sugar if desired.
- Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days.
Keywords: banana blueberry muffins, easy banana muffins
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More Muffin Recipes to Try
On the lookout for more easy muffin recipes? Check out these ones, then!
- Banana Graham Muffins
- Snickerdoodle Muffins
- Bran Muffins
- French Toast Muffins
- Zucchini Muffins
- Strawberry Buttermilk Muffins
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11 comments on “Easy Banana Blueberry Muffins”
I made those muffins last night and really wanted to love them…but they’re just OK. I followed the recipe to the T but they didn’t rise much and are kind of flat, even tho the muffin cups were full. I expected a high top. If I try them again, I would use baking powder, along with the baking soda to give them more of a rise. And I don’t really like the texture. I used fresh cultivated blueberries. Not sure what could have gone wrong!
These were definitely moist. But, a cup of sugar is waaaaay too much. I think you could probably use half as much and they’d be great. I ended up with 18 muffins. Unfortunately, they ended up being too sweet for us.
I wanted to make your muffins and half the recipe. Would the baking time and temp remain the same or not?
I just made them and they are super delicious! The banana overpowers the blueberries a bit but it’s a wonderful way to include fruit and they are still amazing!
Just wondering, can I use this muffin base without banana or substitute something else for the bananas? I love the base so much, the muffins are really moist and rich but some of my kids don’t like bananas, so just wondering.
Thanks for sharing this recipe!
Can I make muffins in microwave. Please give temperature and time. Thanks
I can’t recommend making these in the microwave, sorry!
All of the ingredients are specific but 3 medium bananas. How many cups of peeled and cut bananas would that be, please?
it’s about 1 1/2 cups 🙂
I only have one large ripe banana. Can I make it work?
I can’t recommend that sorry!
I have fresh frozen blueberries. Do I need to thaw them first to make these muffins? Also, is the yield 12 muffins? (the recipe states minutes in the yield)