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I’m sharing one of my go-to breakfast recipes: The BEST banana blueberry muffins. These muffins are free of dairy, super easy to bake, and make the perfect morning breakfast for when you need a quick grab and go bite.
Best Banana Blueberry Muffins
There is something extra comforting about a banana blueberry muffin with your breakfast coffee. This recipe is the best way to use all your overripe and ripe bananas before they go bad. This recipe is the perfect combination of my blueberry muffins recipe and banana bread muffins – moist and fluffy with tons of banana flavor and juicy blueberries!
Blueberry Banana Muffins are easy to make in one bowl – you don’t even need a mixer – plus they freeze great for easy grab-and-go breakfasts!
Ingredients Needed
- Granulated sugar- I like the light sugar in this recipe – brown sugar would add too much color.
- Vegetable oil- I use oil instead of unsalted butter because it makes the muffins soft and moist. But you can use melted butter if you prefer – you can also substitute liquid coconut oil.
- Overripe bananas- This is KEY to amazing banana baked goods – make sure those bananas are super spotted. I freeze my overripe bananas so I always have some when I want to bake.
- Milk- you can use whole, 2%, or nonfat milk or any dairy-free milk, like almond milk, etc.
- All-purpose flour- you can use a gluten free flour like
- Fresh or frozen blueberries- I prefer using frozen blueberries but fresh works just fine
Fresh vs Frozen Blueberries
I prefer using frozen thawed berries butyou can use either.
- Fresh Blueberries – Be sure to wash and drain them really well.
- Frozen Blueberries – Be sure to completely thaw and drain them really well so you don’t get extra water in your batter.
Our favorite blueberries to use are Wild Blueberries (the tiny ones) but regular size is just fine.
How to make Banana Blueberry Muffins
- Preheat the oven to 350°- Line the muffin tin with paper liners. Whisk flour, baking soda, and baking powder in separate bowl.
- Stir sugar, oil, salt, mashed bananas, and egg in a large bowl until combined.
- Add milk, pure vanilla extract, and dry ingredients into the banana mixture. Stir until combined. Batter will be slightly lumpy.
- Fold in blueberries carefully.
- Pour batter into muffin pans, about ¾ full.
- Bake for 20-30 minutes or until light golden on top and a toothpick comes out clean from the center of the muffin. Cool slightly before eating
- Store muffins in an airtight container for up to 3 days. Freeze baked muffins for up to 2 months
Expert Tips
- Using oil instead of butter makes the blueberry muffins softer and more moist.
- If using frozen blueberries, be sure to rinse and dry them well. You don’t want any ice crystals left on the blueberries.
- You know muffins are done baking when a toothpick comes out clean.
- Store muffins in an airtight container (on the counter, not in the fridge). You can freeze them for up to 3 months. They taste best at room temperature.
FAQs
Replace the all purpose flour with gluten free flour.
Yes, but be sure the frozen blueberries are washed and dried. There also shouldn’t be any ice crystals left on the blueberries.
Yes. You can freeze these banana blueberry muffins for up to 2 months!
How did these muffins make your morning’s easier? Share your experience with this recipe in the recipe rating section of this post!
Banana Blueberry Muffins Recipe
Ingredients
- ¾ cup (150g) granulated sugar
- ⅓ cup (79ml) vegetable oil
- ¼ teaspoon salt
- 2 medium overripe bananas (mashed)
- 1 large egg
- ¼ cup (59ml) milk (see note)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups (186g) all-purpose flour
- 1 cup fresh or frozen blueberries see note
Instructions
- Preheat oven to 350°F. Line muffin pan with liners.
- Stir sugar, oil, salt, bananas, and egg in a large bowl until combined.
- Add milk, vanilla, baking soda, baking powder, and flour. Stir until combined. Batter will be slightly lumpy.
- Fold in blueberries carefully.
- Portion batter into muffin pans, about ¾ full.
- Bake for 20-30 minutes or until light golden on top and a toothpick comes out clean from the center of the muffin. Cool slightly before eating.
- Store muffins in an airtight container for up to 3 days. Freeze baked muffins for up to 2 months.
Recipe Video
Recipe Notes
- You can use melted unsalted butter if you prefer.
- Did you know you can freeze overripe bananas? If you’re not going to bake with them right away, freeze them. Freeze right in the peels, then thaw before making muffins. Milk: You can use whole, 2%, or nonfat milk or any nondairy milk, like almond milk, etc.
- Blueberries: We prefer using frozen berries but you can use either. If using frozen berries be sure to thaw them and drain them well. You want to avoid adding as much of the frozen berry liquid as possible to the batter. We also prefer to use wild blueberries (the small ones) but regular size is just fine.
- You can use gluten-free all purpose flour in these muffins (i.e. Bob’s Red Milk 1:1 GF AP flour)
Recipe Nutrition
Other Muffins Recipes
Banana Blueberry Muffins are a fluffy muffin recipe that combines both banana bread and blueberry muffins! These are the perfect breakfast – they freeze well too.
My banana blueberry muffins tasted really good and had a great texture after they cooled down for about 30 minutes. They flattened and got really wet and soggy on top and on the inside after being stored in a covered plastic storage container. What should I do next time?
If they flattened after baking, they might not have been all the way done. Often they’ll get that soggy top if they’ve been put in the container before being completely cool.
These were so simple to make and will make a perfect grab and go snack! My family approved!
Hi there – did I miss this tip?
‘Along with this banana blueberry muffin recipe, I’ll also share how to safely store these muffins so they can last you for months and still taste freshly baked. Be sure to read until the end to find out how!’
If you freeze them they defrost perfectly!
You mentioned vinegar to be used with the baking soda I’m not sure if I saw how much to use?
Thanks for catching that – the recipe was updated but somehow it made it into the text. No vinegar needed!
Hi I’m not sure if I’m missing it, but you mentioned using vinegar to activate the baking soda but I don’t see it anywhere else, not in the ingredients list or in the directions. My question is how much vinegar to use. Thanks so much for your wonderful recipes!
Thanks for catching that – the recipe was updated but somehow it made it into the text. No vinegar needed!
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