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My Blueberry Banana Muffins Are So Good!
When I say these are easy blueberry banana muffins, I mean it! The batter comes together in one bowl in minutes and uses Greek yogurt instead of oil for an extra protein boost. It’s a great way to use up any bananas that have been sitting around and getting brown. My kid loves blueberries, but this recipe works with strawberries, peaches, or even chocolate chips if you want to make them feel like a little treat.
Blueberry Banana Muffin Ingredients
- Dry ingredients: All-purpose flour, baking powder, baking soda (aluminum-free if you have), cinnamon, and salt are all you need! To make these gluten-free, use a 1:1 ratio of almond flour. Just note that the muffins will have a denser texture.
- Bananas: I like to use bananas that have a few brown specks on the outside. The more yellow and spotty the banana, the sweeter the banana. They can get too sweet/ripe so try not to let them brown too much. Stay away from green bananas for this recipe.
- Blueberries: I like to use fresh blueberries, but you can also use frozen as long as you thaw them before adding to the batter.
- Greek yogurt: You can use any type of Greek yogurt or ¾ cup of oil if you don’t have any yogurt in the fridge.
- Eggs: This recipe uses large eggs.
- Light brown sugar: Light brown sugar is my sweetener of choice here. I enjoy the hint of molasses. You could also use dark brown sugar or white sugar.
- Vanilla extract: I always recommend pure vanilla extract since it has the best flavor and minimal ingredients. Skip imitation vanilla extract, which contains artificial flavorings.
Popular Additions
- Give the tops a sugary crunch. Sprinkle a coarse sugar like turbinado or demerara on each muffin before baking.
- Top with streusel for some texture. Crumble 2 tablespoons cold butter cubes with ¼ cup all-purpose flour, ¼ cup brown sugar and ½ teaspoon cinnamon to make a streusel topping.
- Add your nut of choice. Stir ½ cup chopped walnuts, pecans or other nuts into the batter.
- Give it a tropical twist. Top each muffin with coconut flakes or shredded coconut before popping them into the oven.
How to Make Banana Blueberry Muffins
My Best Banana Blueberry Muffins Tips
- Measure the flour correctly. The best way to measure flour is to fluff it up in the bag with a spoon, and then spoon the fluffed flour into the measuring cup. Avoid tamping down or packing the flour into the cup—that will result in too much flour being added to the recipe.
- Don’t overmix. When folding the dry ingredients into the wet mixture, mix until smooth and no flour streaks remain, but don’t overmix the batter or you’ll get dense muffins.
- Keep your blueberries from sinking. To prevent all the blueberries from going straight to the bottom, spoon about a tablespoon of plain batter into each muffin cup before folding the blueberries into the remaining batter. It’s an extra step, but it’s worth it!
- Use parchment paper muffin liners for easy release and cleanup. I always keep these in stock because they peel much more easily as compared to paper liners, and the batter never sticks to them. I do not recommend using regular muffin liners because they will stick to the batter since there’s no oil or butter.
Recipe Help & FAQs
You can store the muffins in an airtight container in the fridge for about 7 days. I like to add a paper towel under the muffins the absorb any extra moisture they might release from the fruit in the muffins. You can also freeze muffins for up to 3 months. Just wrap them individually in so you can enjoy them anytime you want. Microwave a frozen muffin for 30 seconds in the microwave to eat it.
Since these are banana blueberry muffins with yogurt, I do recommend storing them in the fridge. You could store them at room temperature for a day or two, but they will last longer if stored in the fridge.
Yes! You can make the muffins ahead of time and freeze them for up to 3 months. When ready to eat one, just microwave it for 30 seconds to one minute and enjoy.
I haven’t tried this with any other type of yogurt, so I can’t say for certain, but I think plain Greek yogurt would work the best in this banana blueberry muffin recipe.
Yes! Just reduce the baking time by a few minutes. Keep an eye on them and test with a toothpick to see if they’re done.
More Muffin Recipes:
- Vegan Chai-Spiced Muffins
- Oil-Free Sweet Potato Muffins
- Chocolate Chip Banana Muffins
- Cranberry Lemon Muffins
- Kid Friendly Muffins
- Double Chocolate Chip Muffins
- Whole Grain Banana Nut Muffins
- Carrot Cake Muffins
- Zucchini Bread Muffins
- Cranberry Muffins with Lemon
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This Blueberry Banana Muffins recipe was originally republished on July 21, 2022. The recipe has been slightly modified, and the post has new images and step-by-step photos for how to make the muffins.
Banana Blueberry Muffins Recipe
Video
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs room temperature
- 1 ½ cups mashed ripe bananas about 3 medium
- ¾ cup packed light brown sugar
- ¼ cup full fat Greek yogurt room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries plus more for sprinkling on top
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with parchment paper muffin liners or grease the muffin pan with oil. Do not use regular muffin liners.
- In a small bowl, stir together the flour, baking powder, baking soda, cinnamon and salt until combined.
- In a large bowl, whisk the eggs until blended. Whisk in the banana, brown sugar, yogurt, and vanilla until combined, then fold in the dry ingredients until no flour pockets remain. Fold in the blueberries.
- Divide the batter in the prepared muffin tin. Top each muffin with a couple blueberries. Bake in the preheated oven for 20-24 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Egg allergy household. What would you use as egg replacement for your recipe? I normally use flax eggs. Would that work here?
Yes, a flax egg will work! Here’s my tutorial, if it’s helpful: How to Make a Flax Egg
The yogurt was not a good candidate to replace the oil…
Did you make sure to use full-fat Greek yogurt? Using a normal yogurt and/or yogurt with a lower fat content will not be nearly as moist. If you’d like, you can replace the Greek yogurt with 3/4 cup of oil instead for this recipe!