These Banana Blueberry Muffins are the perfect sweet treat for breakfast or brunch. Make this recipe for moist, tender muffins sweetened with banana and packed with fresh, juicy blueberries!
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Muffins are kind of my jam, and if you’ve been around here for any length of time you’ll probably already know that. These Banana Blueberry Muffins are our family’s newest muffin obsession, and they’re on repeat in our kitchen – for good reason!
These Banana Blueberry Muffins are ultra sweet and tender, they’re perfectly fluffy, and they’re packed with juicy blueberries. Our kids love enjoying one of these muffins for breakfast before school with some yogurt or a hard boiled egg, and they’re a great addition to any weekend breakfast or brunch spread. Trust me, you’re going to LOVE them!
Because I love baking muffins so much I’ve created a No Fail Muffin Baking Course with all my favourite tips and tricks and muffin-baking secrets to get your homemade muffins into tip top shape!
I’ll share a few of these tips later on in this post below but if you want in on this FREE email series, SIGN UP NOW. I’ve made SO many muffin-baking mistakes over the years and I’m dying to share all my secrets with you!
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Ingredients for Banana Blueberry Muffins
- very ripe bananas
- granulated sugar
- vegetable oil
- vanilla extract
- all purpose flour
- baking soda
- fresh blueberries
How to make the perfect banana blueberry muffins
- Don’t over-mix the batter! This is my BEST TIP for the perfect fluffy muffins every single time! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon or silicone spatula and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
- Choose very ripe bananas! Very ripe bananas add so much more sweetness to the muffins than unripe ones.
- Bake quickly! The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
- Let them cool! No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.
- Use fresh blueberries! Fresh blueberries are superior to frozen when it comes to muffins – they’re so much juicier, and they don’t colour the batter when you mix them in!
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I hope you love these muffins as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!
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Looking for even more delicious muffin recipes? Try these!
- Blueberry Streusel Muffins
- Pumpkin Cheesecake Swirl Muffins
- Pumpkin Spice Streusel Muffins
- Rhubarb Streusel Muffins
- Raspberry Lemonade Muffins
- Lemon Pistachio Muffins
- Peach Cobbler Muffins
- Best Ever Greek Yogurt Chocolate Chip Muffins
- Apple Carrot Ginger Muffins
- Best Ever Banana Muffins
Banana Blueberry Muffins
- 1 12-cup muffin tin
- 3 medium bananas very ripe
- 3/4 cup granulated sugar
- 2 eggs
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup blueberries
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin by lining it with paper liners.
- In a large bowl, mash the bananas well.
- Add the sugar, eggs, oil, milk, and vanilla and whisk well to combine.
- Add the flour, baking soda, and salt. Add the blueberries on top of the flour and toss the berries just a little bit in the dry ingredients before combining everything together gently with a silicone spatula just until the flour disappears.
- Divide the batter between the muffin cups until they're about 3/4 full.
- Bake for about 19-23 minutes until the muffins are golden brown on top.
- Let the muffins cool in their tins for several minutes before removing them to a wire rack to finish cooling completely.