Skip to Content

Banana Blueberry Muffins Recipe

Soft and tender Banana Blueberry Muffins are lightly sweet with a burst of fresh blueberries in every bite. This homemade muffin recipe is quick and easy to make and is perfect for breakfast or a delicious treat when you’re looking for something to hold you over until dinner.

3/4 view of a blueberry banana muffin sitting on a white plate with the filled muffin tin behind it.

These Banana Blueberry Muffins aren’t missing a thing in the flavor department What they are missing is added fats (oil or butter) and dairy.

I’ve been on a serious homemade muffin kick lately. It’s no secret that I love making easy muffin recipes. One of the recipes that have just blown up the blog this year is my Homemade Muffin Recipe.

So when I have ripe bananas one of the first things that I think of is making muffins or our Banana Bread with Applesauce.

Adding blueberries to our Banana Blueberry Muffin recipe made these muffins less about the banana flavor and more of a berry-forward muffin.

Blueberry Banana Muffins Recipe Ingredients

Top down view of the ingredients in banana blueberry muffins including flour, sugar, blueberries, bananas, eggs, cinnamon, vanilla, salt, baking powder and soda, cinnamon and applesauce
  • All-purpose flour. Scoop and level method
  • Baking powder. When is the last time you replaced yours? It needs to be fresh, less than six months old.
  • Baking soda. Used for leavening to give the bread a good rise.
  • Cinnamon
  • Salt. We used kosher or fine sea salt in our baking which dissolves easier than a coarser salt.
  • Bananas
  • Blueberries. We prefer fresh. Frozen may be used. Just mix them into the batter no need to thaw.
  • Vanilla
  • Eggs. We use grade A large in all our baking for consistency.
  • Sugar. White granulated Sugar.
  • Unsweetened applesauce. Adds moisture and flavor to our muffin recipe without added oil or dairy ingredients.

Tip: If you need to know how to test your baking powder and baking soda to see if it’s still potent, refer to our Baking Basics. It will also explain the differences in flour scooping techniques.

Ingredient Variations

  • You can replace some of the all-purpose flour with whole wheat flour. We recommend no more than 1/3 whole wheat or 1 cup all-purpose flour and 1/2 cup whole wheat flour. If you increase the whole wheat ratio, the muffins will still be delicious but tend to be somewhat dense.
  • Add nutmeg, cloves, or ginger in addition to the cinnamon. We recommend no more 1/4 teaspoon of each.
  • Feel free to add chopped nuts or dried fruit such as raisins. We recommend approximately 1/4 cup.

How to make Banana and Blueberry Muffins

  1. Preheat the oven and grease or line two muffin tins with liner paper.
  2. In a large bowl, combine mashed bananas, applesauce, eggs, vanilla, and sugar.
3 photo grid showing the wet ingredients being combined for muffins including mashed bananas being combined with egg, vanilla and then sugar.
  1. In a medium bowl, combine flour, salt, cinnamon, baking powder, and baking soda. Whisk together.
Two photo grid showing dry ingredients being combined and then added to wet muffin ingredients.
  1. Add dry ingredients to the wet ingredients. Mix until just combined. Fold in the blueberries.
Three photo grid showing blueberries combined with muffin batter and then scooped into muffin papers
  1. Fill the muffin tin.
  2. Bake

HOW TO MASH BANANAS

3 photo grid showing bananas being mashed, combined with applesauce, and then combined.

Use your mixer, a potato masher, or a fork to mash up the bananas. If you leave the bananas lumpy, you’ll have small lumps of banana in your bread. I like to over-mash my bananas and combine them with the applesauce for a smooth consistent texture, but I know some people love little banana chunks so it’s up to you.

HOW RIPE SHOULD BANANAS BE FOR BANANA MUFFINS?

Bananas are almost never too ripe for banana bread. They are nicely sweet as soon as they have little brown spots. As the spotting increases and the fruit softens the banana gets sweeter. Even when the skin is almost solid black, the banana can still be used for this homemade banana bread recipe. I don’t throw out bananas unless they have started molding.

Once our bananas get ripe, I’ll put them in a bag into the freezer. We’re bananas for bananas in baking, and we love keeping them on hand,

HOW TO RIPEN BANANAS QUICKLY

If your bananas are still green, you can use this trick to ripen them fast and reap all the benefits of flavor and sweetness of a ripe banana without the wait. Bake at 300°F for fifteen to twenty minutes, until the peels are almost black all over, with just a very thin stripe of yellow remaining in the middle. For more tips on ripening bananas fast read this post.

Top view of a blueberry banana muffin sitting on a small plate with the muffin pan filled with muffins behind it.

FAQ’s

Can you use frozen blueberries in this blueberry banana muffin recipe?

Yes, you can! While you can use fresh blueberries in this recipe, frozen blueberries also work well.

The skin on frozen berries can become soft and when baked melt into the batter. Fresh berries will stay more intact as they bake so you’ll get that burst of fresh berries when you bite into them.

How do you stop blueberries from sinking in muffins?

Lightly coat the blueberries in flour and just fold them into the batter until they’re mixed. Or

Put ⅓ of the batter into the muffin cups before you add the berries. Stir the berries into the rest of the batter. Spoon it on top of the partially filled muffins. We’ve made this recipe using this method and just filling the muffin tin. Personally, it didn’t make that much of a difference.

How do I keep my muffins from sticking to the paper?

Since these muffins are fat and dairy-free, they will have a bigger chance of sticking to the muffin liners.

Our first recommendation is to use silicone or non-stick muffin papers. Cheaper muffin papers don’t release as well.

You can line the muffin tin with liners and then give them a quick spray with non-stick cooking spray or just grease the muffin pan without papers.

Lastly, let your muffins cool before removing the liner. The muffins often shrink and will contract from the liner.

Top down view of a muffin tin filled with baked blueberry muffins

Tips for the perfect Blueberry Banana Muffins

  • You can mix these muffins by hand or use an electric mixer. Be careful not to overmix the batter. Doing so will create a hard, dense, or dry muffin.
  • Use a potato masher to mash the bananas. We found that mashing them with the applesauce works well.
  • Using room temperature ingredients will assure that your batter is smooth. If you don’t have time to pull ingredients out of the refrigerator a couple of hours ahead (and who actually remembers to do that?!), here are some tips.To take the chill off of the egg, submerge it into warm water (not hot) food 5 minutes.
  • Don’t be tempted to overfill the tin. We filled ours 2/3 to just under 3/4 full.
  • Fill the muffin papers and get them into the oven as soon as you can after making the batter. As soon as the ingredients are combined, the chemical reactions start that helps your muffins rise. If you wait your muffins can lose some of their ability to rise.
  • Don’t over bake this muffin recipe. We check bakery about 5 minutes before the minimum time is up. Once a toothpick inserted into the center comes out with just a few crumbs they’re done.

STORING YOUR HOMEMADE MUFFINS

Muffins can be stored at room temperature or in the refrigerator in an airtight container for 3 to 5 days if you actually have leftovers!

These Banana and Blueberry Muffins freeze well for up to 3 months in an airtight container.

A muffin cut in half showing baked berries.

BAKING TOOLS YOU MAY NEED

  • 12-cup Non-stick muffin pan – I love these muffin pans and have three of them so I can get them all filled and baked at once. They’re great for egg cups too!
  • Muffin Liners – Not all muffin cup liners are created equal. We learned that the hard way. Choose a grease-proof, non-stick liner.
  • Scoops – This scoop which is the perfect size for scooping ice cream, muffins or large cookies.

Pin this amazing Banana Blueberry Muffins Recipe!

Two photo grid of a banana blueberry muffin cut in half over a muffin tin filled with baked muffins.

SIMILAR MUFFIN RECIPES TO TRY

If you still have a few fresh blueberries, just search this site by typing in blueberries. Some of our most popular recipes include our Puff Pastry with Blueberries, Salmon Salad with Blueberries, and our Blueberry Hand Pies.

If you like this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!

Close up side view of a berry muffin sitting on a white plate
Print
5 from 6 votes

Banana Blueberry Muffins

Soft and tender Banana Blueberry Muffins are lightly sweet with a burst of fresh blueberries in every bite. This homemade muffin recipe is quick and easy to make.
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 14
Author Julie Menghini

Ingredients

  • cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt we used kosher
  • 1 cup bananas mashed (2 bananas)
  • 1 tsp vanilla
  • 2 eggs
  • ¾ cup sugar
  • ½ cup unsweetened applesauce
  • 1 cup blueberries we used fresh

Instructions

  • Preheat oven to 350°F. And line two muffin tins with liner paper.
  • In a large bowl, combine mashed bananas, applesauce, sugar, vanilla, and eggs.
  • In a medium bowl, combine flour, salt, cinnamon, baking powder, and baking soda. Whisk together.
  • Add dry ingredients to the wet ingredients.  Mix until just combined. Fold in the blueberries.
  • Fill each muffin cavity 2/3 full.
  • Bake muffins for 18 to 20 minutes and allow the muffins to cool in the tin on a cooling rack.

Notes

Frozen blueberries can be used without thawing them. If thawed, drain any extra juices before folding them into the batter.

Nutrition

Calories: 120kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 91mg | Potassium: 113mg | Fiber: 1g | Sugar: 14g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!
Recipe Rating




Cynthia Lyons

Sunday 15th of August 2021

Thank you so much! Delicious ! It Only made 14, but maybe I didn’t add enough banana..? Also just guessed on how manny blueberries, as I didn’t see the quantity in the recipe.. I also loved the idea of three fruits

Julie Menghini

Monday 16th of August 2021

Thank you, Cynthia, for letting me know that I missed the ingredient in the recipe card! I must have been sleepwalking when I wrote this one up. I added 1 cup of blueberries. I'm so glad you enjoyed this recipe.

Ann

Saturday 24th of July 2021

I love how you actually have THREE fruits in these muffins! They look absolutely perfect.

Julie Menghini

Monday 26th of July 2021

Thank you, Ann. They're so moist and delicious. I never thought about having 3 fruits in them! LOL.

Eliza Cross

Friday 16th of July 2021

Another wonderful recipe! So happy you combined my favorite muffin flavors in one delicious applesauce-enhanced recipe. 5 stars!

Julie Menghini

Saturday 17th of July 2021

Thank you, Eliza! I appreciate that!

Patty at Spoonabilities

Friday 16th of July 2021

There is nothing more delicious than a banana muffin and these muffins are taken up a notch with the blueberries! Such a great combination!

Julie Menghini

Saturday 17th of July 2021

Thank you, Patty! We love the combo too!

Pam

Friday 16th of July 2021

Bananas and blueberries are two of my favorite fruits, so naturally this is the perfect recipe for me. I love that you used applesauce to keep them moist!

Julie Menghini

Saturday 17th of July 2021

Ours too! Thank you, Pam!