Blueberry Banana Muffins

4.95 from 177 votes

These Banana Blueberry Muffins are made with Greek yogurt, fresh blueberries, and bananas for a moist breakfast-time treat! Perfect for meal-prep!

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These healthy blueberry banana muffins are simple to make and loaded with fruit. They can be made with fresh or frozen blueberries and are kid friendly. Perfect for a make-ahead breakfast, dessert, or mid-morning snack, you’ll want to make these banana muffins all the time!

Banana blueberry muffins after baking and cooling on a wire rack.

Looking for a delicious and healthy muffin recipe? Look no further! This Greek yogurt banana blueberry muffin recipe is perfect for breakfast or a snack. Made with fresh bananas and blueberries, this recipe is packed with flavor and nutrients. Plus, it’s made with Greek yogurt, which makes it extra moist and fluffy. So give this recipe a try today and enjoy the amazing taste of homemade muffins!

why you’ll love this banana blueberry muffin recipe

  • Less sugar than traditional muffin recipes. The bananas add natural sweetness, which helps eliminate the need for a ton of added sugar without sacrificing taste.
  • Made with Greek yogurt. No one likes a dry muffin! Greek yogurt makes these banana muffins extra moist without the use of oil or butter.
  • Everyone loves a good muffin. This recipe is kid-friendly and perfect for those mornings when you need a quick breakfast or snack on the go.
  • Meal-prep friendly. Make a batch on Sunday and have healthy snacks or breakfast all week long!

Ingredients to make banana blueberry muffin with yogurt

  • Dry ingredients: The dry ingredients for this recipe are pretty basic; all-purpose flour, baking soda, and salt are all you need!
  • Bananas: The more yellow/brown spotty the banana, the sweeter it is. I like to use bananas that have a few brown specks on the outside. 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 for this recipe, but you can use frozen as well. If using frozen, do thaw the berries before adding them to the batter. Adding the berries frozen can cause issues with even cooking.
  • Greek yogurt: Greek yogurt takes the place of oil or butter in this recipe. It also adds protein and makes these muffins extra moist!
  • Eggs: Eggs help bind the ingredients together and add structure to baked goods.
  • Light brown sugar: Light brown sugar is my sweetener of choice for this recipe. I enjoy the hint of molasses. You could also use honey, pure maple syrup, or white sugar.
  • Vanilla Extract: This is a baking staple and adds flavor to the muffins.
Ingredients for recipe: flour, yogurt, fresh blueberries, 3 bananas, vanilla, salt and baking powder, 2 brown eggs, and sugar.

How to make banana blueberry muffin

Making your banana blueberry muffins is pretty straightforward. The hardest part is smelling them while their baking!

Mix Banana Blueberry Batter

  1. In a large bowl, whisk the eggs until blended.
  2. Whisk in the banana, yogurt, brown sugar, and vanilla until combined.
  3. Fold in the dry ingredients until no flour pockets remain.
  4. Fold in the blueberries.
4 image collage showing: 1. Whisked eggs, 2. Remaining wet ingredients whisked in, 3. Flour folded into wet mix, and 4. Blueberries folded in.

Bake Muffins

  1. Divide the batter into the prepared muffin tin.
  2. Bake in the preheated oven until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Before and after collage of muffins in a baking cup lined cupcake pan.

Tips for making banana blueberry muffin

  1. Measure your 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, and you’ll end up with dense, dry muffins!
  2. Keep your blueberries from sinking. The best way to prevent all the blueberries from going straight to the bottom is to spoon about a tablespoon of plain batter into each muffin well before folding the blueberries into the remaining batter. It’s an extra step, but it’s worth it!
  3. 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. That makes the muffin tray pan super easy to clean up!
  4. Use ripe bananas. Green bananas won’t have enough sugar content and will make your muffins taste bland. You want your bananas to have a few brown spots on the skin for the best flavor.
  • Add a streusel on top for some texture. A mixture of oats, butter, and brown sugar adds a delicious crunch to the top of these muffins.
  • Use oil instead of greek yogurt. If you don’t have any Greek yogurt on hand, you can use ¾ cup of oil in place of the Greek yogurt.
  • Replace the flour with almond flour. Almond flour does tend to yield denser muffins and doesn’t rise as much as regular flour, but you can switch them out at a 1:1 ratio.
  • Omit the blueberries. This recipe makes great banana muffins! If you don’t have any blueberries on hand or prefer not to use them, simply leave them out.
Close up of a single blueberry banana muffin with cupcake liner peeled off and more muffins around it.

how to store banana blueberry muffins with yogurt

You can store the muffins in an airtight container in the fridge. I like to add a paper towel under the muffins the absorb any extra moisture they might release from the fruit in the muffins.

how long will banana blueberry muffins last in the fridge?

These muffins will last for about 7 days in the fridge.

can i freeze banana blueberry muffins?

Absolutely! You can also freeze the 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.

Frequently asked questions

Do I have to refrigerator these muffins?

Due to the Greek yogurt in the recipe, 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.

Can I use a different type of yogurt?

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 recipe.

Can I make mini muffins from this 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.

Close up of banana blueberry muffin with a bit taken out and more muffins around it.

These blueberry banana muffins are hearty, healthy, and so good! They are a delicious, family-friendly blueberry banana muffins recipe that everyone will love! They stay great in the fridge for up to 7 days, so you can make a batch or two and grab them on your way out in the morning.

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If you try this feel good Blueberry Banana Muffins recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Blueberry Banana Muffins recipe was originally published on September 9, 2018. The recipe has been slightly modified so that they are no longer vegan, and the post now includes new step-by-step photos for how to make the muffins.

Banana Blueberry Muffins

These Banana Blueberry Muffins are made with Greek yogurt, fresh blueberries, and bananas for a moist breakfast-time treat! Perfect for meal-prep!
5 from 177 votes
Servings 12 muffins
Course Breakfast
Calories 135
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

Instructions

  • Preheat the oven to 350°F. Line a standard muffin pan with parchment paper muffin liners.
  • In a small bowl, stir together the flour, baking soda, and salt until combined.
  • In a large bowl, whisk the eggs until blended. Whisk in the banana, yogurt, brown sugar, 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. Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.

Notes

Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge.
Make Ahead: 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.
For the previously published vegan version:
1 ½ cups all purpose flour
⅓ cup cane sugar
½ cup rolled oats
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ⅓ cups mashed very ripe banana 
⅓ cup almond milk
⅓ cup coconut oil melted
2 tablespoons ground flaxseed
2 tablespoons maple syrup
½ cup fresh blueberries

Nutrition

Calories: 135kcal, Carbohydrates: 28g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 156mg, Potassium: 133mg, Fiber: 1g, Sugar: 13g, Vitamin A: 62IU, Vitamin C: 3mg, Calcium: 25mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Close up of a single blueberry banana muffin with cupcake liner peeled off and more muffins around it.

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Comments

  1. Was so hesitant to see this recipe without butter or oil but thought let’s give it a try. I use almond flour and oat flour. Didn’t have greek yogurt and substituted half milk half sour cream. I kept it in the oven about 26 minutes and they look most like a store bought muffin than any other muffin I made! Definitely worked, very impressed. My toddler and I enjoyed it. Wish I could submit a photo:) I also added some randoms: flax seed, chia seed, hemp seed and collagen.

    1. Hi Emily, so happy to hear you enjoyed the muffins! I wish you could share a photo on here! If you have IG, then you can always share and tag me @feelgoodfoodie, I love seeing my recipes being made.

  2. I make these muffins every week and they are fantastic! My tweaks are that I zest a lemon or two and also add two tablespoons of fresh squeezed lemon juice. I’ve also done the same with clementines. I use fat-free unflavored yogurt. I do NOT use a muffin liner–they just stick to it. Spray with cooking spray directly on the bottom and sides of the muffin tins. Before eating, I sprinkle some turbinado sugar on top and pop in the microwave for 50 seconds at 70 percent. I have made with blueberries, cranberries, and cherries. Pomegranates, strawberries, raspberries and blackberries are next. There are so many possibilities and options with the base of this recipe. This is a perfect for a person who cannot consume fats.

  3. I just made these! They don’t look like the posted pic; mine have smooth tops. The one I ate did stick to the paper liner, but muffun tasted really good! Not underbaked bc the toothpick was clean and the tops are pretty browned. Why did mine stick to the liner?

  4. Not sure what kind of PFM (pure freaking magic) you put in yours to make them not stick. I used liners like I always do to make muffins and cupcakes and I lost like half my muffin. I have NEVER had muffins stick before so I didn’t know it was even a possibility. Also, I really wish these were sweeter. Sorry, won’t be making these again.

    1. Thank you for your feedback! I am sorry to hear that, as I haven’t had that issue either. Wondering if it was undercooked, so it came apart when you took out the muffins?

      1. I just read an article that said you should grease your paper liners. They aren’t making them
        The same anymore. I’m not sure what the companies have changed.

        1. Hi Sue, thank you for commenting on this, as I have been starting to suspect it might also be the liners! Anything to save a buck these days; things just aren’t as good as they used to be, that’s for sure!

  5. I just made these wonderful muffins and they are so moist and delicious! I didn’t have plain greek yougurt and rather than substituting with flavoured greek yougurt or sour cream I put in 2% cottage cheese and it worked well.

  6. We love these! Substituted gluten free/low Fodmap for me flour. Very moist. Baked 24 mins as toothpick not quite clean at 22. Will make often when have very ripe bananas.

    1. Same as…. Bulk of muffin added to liner.. Never before has this happened so bad.
      Added about 15 extra mins as toothpick not clear.
      Wasted Bananas blueberries other ingredients, time and electricity.. Somethings odd in the recipe. I note that tweaked got better results.

      1. I am so sorry! Thank you for the feedback. I am going to restest this recipe next week and figure out what’s going on!

  7. Where to start! It took forever to bake meaning I added 6 min extra, then another 7, then 8, then I increased my oven to 360. When the toothpick finally came out clean, the top was almost burned, eventually! I cut the muffin in 2 to taste it. It looked like a mud swamp. Unfortunately the taste was disgusting. I bake a lot and never ever had I baked something I’m debating weather I should eat it or throw out in the garbage. Extremely disappointed. Just the fact that it has no butter I was hesitant but I thought oh a healthy version of muffin, I’ll give it a try. What a mistake and waste of ingredients. I strongly recommend to pass.

    1. I am so sorry to hear that! I am not sure what happened there, as I’ve made this recipe many times and never had that experience.

  8. I still can’t get a clean print of your recipes. The ads obliterate half of the instructions. You need to have a talk with your wesbsite developer. I would happily pay a small fee to make the %$@$#% ads go away.

    Thanks for all the great recipes!

    1. If you scroll to the recipe card, there’s a printer icon. When you click on it, I have it formatted in a way to print on 1-2 pages maximum with no images, no large font or anything that takes up too much ink. Can you try that? It should work fine.

      1. That’s what I am doing. If I could attach a PDF I could demonstrate. It worked fine before all of the ads. The one at the bottom of the page covers the printed information and need to be removed when printing.

  9. These were absolutely delicious! I substituted with half almond flour and half gluten-free flour, came out perfectly and moist still. Also, I had a very ripe peach so I cut up some and added them along with blueberries. Love the trick of adding a tablespoon of the batter in the tin first so the fruits don’t sink. Most importantly, no butter is in this recipe. Simply wonderful! Thank you!

    1. Thank you! I’m so glad it turned out well that way. The peaches sound like a delicious addition!

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