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Easy Banana Blueberry Muffins

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These sweet Banana Blueberry Muffins are made with ripe bananas and fresh blueberries. The perfect combination of banana bread and blueberry muffins!

Love blueberry muffins? Check out my classic Blueberry Muffins recipe OR my Blueberries and Cream Muffins!

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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 of my favorites in one place: banana bread and blueberry muffins! These simple homemade muffins are perfect for make-ahead breakfasts, brunch, or just to use up some old bananas. The sweet blueberries combine with the banana flavor perfectly.

What Makes these Muffins so Good?

What You’ll Need

Before we get started, let’s go over the key ingredients. Here’s what you’ll need to make these blueberry banana muffins happen:

Can I Use Frozen Blueberries In Blueberry Muffins?

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. Simply thaw them out and pat them dry so you aren’t adding extra moisture into the batter.

What Can You Substitute For Sour Cream?

Don’t worry, you can’t taste the sour cream in this recipe, it simply imparts moisture to your muffin as well as giving it the perfect crumb. If you don’t have sour cream, here are a few things you can substitute in this recipe:

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.

Prep the Fruit: 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.

Make the Muffin Batter: In a large bowl stir together the melted butter, sugar, eggs and vanilla and stir until smooth. Next stir in the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Then stir in the flour until just combined. Fold in the blueberries.

Fill the Muffin Pan: Line a muffin tin with cupcake liners and portion out 1/4 cup batter into each tin. Sprinkle a little coarse sugar on top for crunch. I use Sugar in the Raw. 

Bake: Bake for 25-30 minutes at 350°F, or until the muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool on a wire cooling rack and enjoy!

Do I Have to Use Paper Liners When Baking Muffins?

No, if you don’t have liners you can coat your muffin tin with nonstick spray or grease with butter. I like to use cupcake/muffin cupcake liners because it makes removing the muffins from the pan easier, as well as helps keep them fresh.

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:

Variations:

These muffins are easily adaptable to suit your own preferences. Here are a few easy ideas:

Storage/Freezing Instructions:

The best way to store these 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.

To 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 Muffin Recipes to Try:

Print

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Easy Banana Blueberry Muffins


  • Author:
    Cookies & Cups

  • Prep Time:
    15 minutes

  • Cook Time:
    25 minutes

  • Total Time:
    40 minutes

  • Yield:
    12 minutes 1x

  • Category:
    Breakfast

  • Method:
    Oven

  • Cuisine:
    American

Description

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!


Ingredients


Scale
  • 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

Instructions

  1. Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
  2. In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
  3. 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.
  4. Fold in the blueberries.
  5.  Top each muffin with an equal portion of the coarse sugar if desired.
  6. Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

Notes

Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days.

Nutrition

  • Serving Size:
  • Calories: 272
  • Sugar: 26.1 g
  • Sodium: 228.9 mg
  • Fat: 10.1 g
  • Carbohydrates: 42.6 g
  • Protein: 3.8 g
  • Cholesterol: 54.7 mg

Keywords: banana blueberry muffins, easy banana muffins

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