Got ripe bananas on hand? There are infinite ways to use them, but here’s one fruit-packed way that’s a must try: Banana Blueberry Muffins! They’re light, fluffy and lightly sweet, packed juicy purple berries that add a blast of sweet tart to each bite. Sprinkle with crunchy turbinado sugar, and they’re perfect for simple breakfasts or sweet snacks.
Ingredients in banana blueberry muffins
This banana blueberry muffins recipe is a classic muffin recipe: a simple batter made with ingredients you likely already have on hand. They come out light and fluffy, with nice domes and a crunchy sugar top. As always, you’ll want the ripest bananas you have for this one. Here’s what you’ll need:
Blueberries All-purpose flour Cinnamon and ground ginger Baking powder and baking soda Kosher salt Mashed ripe banana Egg Granulated sugar Vegetable oil Vanilla extract Turbinado sugar, for topping
Can you use frozen blueberries?
Want to use frozen berries instead of fresh? Here’s the thing: frozen blueberries can bleed into the batter of muffins and breads, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking.
Tips for baking these muffins
Banana blueberry muffins are quick and easy, perfect for whipping up on a lazy afternoon, the night before you want them, or as a weekend baking project. There are just a few things to keep in mind for this recipe:
Ripe bananas are key. The riper the banana, the better the muffin! You’ll want bananas that are very soft with lots of browning on the peel. The ripeness is essential infusing the muffin with banana flavor, sweetness, and moistness. Don’t attempt this with sub-par fruit! Sprinkle with turbinado sugar. Turbinado sugar is chunky sugar that adds a crunch to the top of each muffin. It’s irresistible! If you don’t have it, you can top with brown sugar or granulated sugar. Baking at 400°F makes a taller muffin. After years of experimenting, we recommend baking muffins at 400 degrees Fahrenheit (versus the standard 350F). It makes a taller and fluffier muffin: and it’s quicker to bake!
Variations on banana blueberry muffins
This blueberry banana muffins recipe is a spin on our classic Banana Muffins recipe made with all-purpose flour and sugar. But want a healthy spin? We’ve got a few other variations on banana muffins that you could modify:
Healthy blender muffins: Make a wholesome spin by folding in 1 cup blueberries to this Healthy Banana Muffins recipe Oatmeal muffins: Add oats to the mix by folding in 1 ½ cups blueberries to this Banana Oatmeal Muffins recipe Banana bread: Make it into bread with this Blueberry Banana Bread
Storage info
How to store banana blueberry muffins? These muffins hold up very well at room temperature, refrigerated and frozen. Here’s what to know:
Up to 3 days: Store at room temperature in a sealed container. 1 week: These muffins store well in the refrigerator as well! Let them stand at room temperature for a few minutes before eating. 3 months: Freeze in a sealable container and store up to 3 months.
More muffins recipes
This banana blueberry muffins recipe is a favorite: but we’ve got so many muffin recipes! Here are a few to try:
Go for Morning Glory Muffins or Coffee Cake Muffins Opt for Apple Cinnamon Muffins or Pumpkin Chocolate Chip Muffins Try Easy Chocolate Muffins Opt for Banana Nut Muffins or Banana Chocolate Chip Muffins Grab Lemon Poppy Seed Muffins or Lemon Blueberry Muffins
This blueberry banana muffins recipe is…
Vegetarian. No reviews
