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Banana Blueberry Muffins are bursting with blueberries and are so easy to make with simple ingredients! Brown sugar, three bananas, and lots of berries make these muffins moist and delicious for days. A perfect freezable snack or breakfast treat that the whole family will love!
Banana Blueberry Oatmeal Muffins are so juicy and moist! They’re super easy to make from scratch and freeze beautifully! I always make one or two batches at a time and put half of them in the freezer so I have a quick breakfast for busy days. They keep for about 3 months in the freezer and thaw quickly.
Muffins are probably one of my favorite things to eat for breakfast. Perfect to grab and go on days where time is short but also so delicious warm from the oven with a little bit of butter on the weekend. These blueberry banana muffins are great for breakfast or snack time! My whole family loves them!
I don’t mind making these muffins because they are so easy to whip up and take only a few minutes in the oven. And the best thing is, these Banana Blueberry Muffins only have 170 calories each so I don’t have to feel guilty if I have two (or three) because who could resist them?! They are bursting with flavor!
How to make the best Banana Blueberry Muffins
- I like to use muffin liners for this recipe because the muffins are very moist! They will be easier to remove from the pan and easier to store.
- Instead of melted butter, you can also use the same amount canola oil. I like to use melted butter because of its flavor.
- You can use fresh or frozen blueberries for this recipe. If you are using frozen blueberries don’t thaw them and don’t work the batter too much after adding them because they will bleed into the batter.
- Spotty bananas work best for this recipe because they are sweeter and mash more easily.
- You can reduce the amount of sugar to 1/3 cup if your bananas are very ripe and sweet.
- Don’t over-mix the batter! This is important for every muffin recipe. To ensure that your muffins are light and fluffy mix the dry ingredients with the wet ingredients until just barely combined and no more dry flour is visible.
- Top these muffins with a little bit coarse sugar before baking or with a crumb topping (2 Tbsp butter, 1/2 tsp cinnamon, 2 Tbsp brown sugar, 1/2 cup all-purpose flour)
- Don’t let the muffins cool in the muffin pan! Give them a couple minutes to cool off in the pan, then remove them from the pan and transfer them to a cooling rack.
Can you freeze Banana Blueberry Muffins?
You can freeze these banana muffins. Allow them to cool completely then put them in an airtight freezer bag and freeze for up to three months. Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the muffins to room temperature or warm them up in the microwave.
Looking for more easy muffin recipes? Check out these:
- Coconut Raspberry Muffins
- Zucchini Chocolate Chip Muffins
- Double Chocolate Banana Muffins Recipe
- Raspberry Muffins with Streusel Topping
- Banana Muffins with Cinnamon Streusel
Tools used for Making this Banana Blueberry Muffin Recipe
Muffin Pan: I love this muffin pan! It comes with a lid so it’s easy to transport baked muffins or cupcakes and it’s super easy to clean, everything slides right off.
Quick cooking oats: These are my go-to oats, this brand also sells gluten-free oats.
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Banana Blueberry Muffins
Ingredients
- 3 large ripe bananas
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup quick cooking oats
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 375°F and line a 12-count muffin pan with paper liners.
- Mash bananas in a large mixing bowl.
- Add sugar, egg, and vanilla extract and stir with a spatula until combined.
- Add melted butter.
- Combine flour, baking powder, baking soda, cinnamon, salt, and oats. Gently stir into wet ingredients. Don't overmix!
- Fold in blueberries.
- Divide batter between 12 muffin cups.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
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These are the best blueberry muffins! I’ve made them with and without the topping. 2 bananas work too.
I havent made them yet
These are lovely, followed the recipe as is and they are perfect !! 16 month old grandson loves them😊
I made these yesterday and everyone loved them.
I only used 2 bananas because that’s all I had on hand. Also slightly reduced the amount of baking powder and soda. Used less frozen blueberries because that’s all I had. I added about 2/3 cup chopped walnuts.
I used Bob’s Red Mill Organic flour and Organic Oats.
They puffed up nice and were dark brown, dense and wholesome with healthy goodness.
I am planning to make mini muffins with this recipe. How long do I need to put them in the oven and at what temperature?
I’m not sure because I haven’t tried it. The temperature stays the same, but the cooking time will be shorter.
Awesome muffins – made with 1/2 cup of maple syrup instead of honey – works well
THIS. This is THE recipe for banana blueberry muffins. I use half APF and half whole wheat. They are so hearty and healthy but also sweet and delicious. I make these when we have bananas about to turn and need an activity for our toddler. I’ve done some different styles of topping for a fancy finish when we’re sharing them. A simple sugar, flour, butter crumble is my favorite.
I tried many recipes, and trust me, this is the best. Look no further.
Just made these AGAIN to take to the grands! They are so moist, my favorite muffin recipe!
A hit! Moist, not overly sweet and quick to make.
Great recipe! I let the oats soak in the liquid components to soften them up. I also added my blueberries to the dry ingredients first. I then combined them (trying to reduce the number of times I had to stir the muffins to get them mixed). I blasted the muffins at 425 to get them to rise Hugh and then reduced the temp for the last 15 min. My bananas were very sweet and I wish I’d reduced the sugar per instructions above, but the muffins are still delish!
I also used 100 gms whole wheat flour in place of AP flour.