Banana Blueberry Muffins
Updated Apr 04, 2026
These one-bowl Blueberry Banana Muffins with Greek yogurt, fresh blueberries and banana are great as an easy grab-and-go breakfast or snack!
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My Blueberry Banana Muffins Are Soo 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. I also like that these banana blueberry muffins are soft, not too sweet, and easy to grab over the next couple of days. I’ll usually make a batch when the bananas are past the point of anybody wanting to eat them plain, and this is one of the better ways to use them up.
Banana Blueberry Muffin Ingredients
- Bananas: I like to use bananas that have a few brown specks on the outside. The more yellow and spotty the banana, the sweeter it will be! But they can get too sweet/ripe, so try not to let them brown too much. Stay away from green bananas for this recipe!
- Blueberries: Fresh blueberries work best in this batter since they hold their shape and do not streak as much. If you use frozen blueberries, add them straight from the freezer and fold them in gently so they do not bleed too much into the batter. Saving a few for the tops is worth it if you want the muffins to look better once baked.
- Dry ingredients: For these simple blueberry banana muffins, you’ll just need all-purpose flour, baking powder, baking soda (aluminum-free, if possible), light brown sugar, cinnamon, and salt! To make these gluten-free, use a 1:1 ratio of almond flour. Just note that the muffins will have a denser texture.
- Wet Ingredients: Greek yogurt, eggs, and vanilla extract. I like to use plain, full-fat Greek yogurt for these muffins, but you can also use ¾ cup of oil if you don’t have any yogurt in the fridge. Leave your eggs out on the counter before you begin baking. Room temperature eggs are best for binding! I always recommend pure vanilla extract since it has the best flavor and minimal ingredients!
How to Make Banana Blueberry Muffins
Banana Blueberry Muffins Recipe
These easy one-bowl banana blueberry muffins made with ripe bananas, fresh blueberries, and Greek yogurt. An easy homemade muffin recipe with 10 minutes of prep.
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
My Top Tip: Don’t over-mix your batter. When folding the dry ingredients into the wet mixture, fold them together until smooth and no flour streaks remain, but don’t over-mix the batter or you’ll get dense muffins.
Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge.
Freezing: You can make these banana blueberry muffins ahead of time and freeze them for up to 3 months. When you’re ready to eat one, just microwave it for 30 seconds or 1 minute and enjoy.
Nutrition
Calories: 147kcal, Carbohydrates: 32g, Protein: 3g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.3g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 146mg, Potassium: 129mg, Fiber: 1g, Sugar: 17g, Vitamin A: 59IU, Vitamin C: 3mg, Calcium: 45mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Measure your flour carefully. 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, or you’ll end up with too much!
- Don’t over-mix your batter. When folding the dry ingredients into the wet mixture, fold them together until smooth and no flour streaks remain, but don’t over-mix 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 than paper liners, and the batter never sticks to them.
FAQs
Can I make mini muffins with 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.
Comments
These came out great! I actually used strawberries instead of blueberries just because we had way too many that weren’t going to be eaten any time soon. My toddler loves them and surprisingly even my husband liked them and asked if I could make an extra batch so he can snack on during his break at work to help curb his sweet tooth ๐
Aww, I’m so glad they were a hit with your family!! Love to hear they worked well with strawberries as well, that’s great! Thank you!!
Hi! Could you please add the vegan version of this recipe back on here? That was one of my favorite recipes of yours! I would really appreciate it. Thank you!
Of course! Here is the original vegan recipe:
Ingredients
1 ยฝ cups all purpose flour
โ cup cane sugar
ยฝ cup rolled oats
1 teaspoon baking soda
ยฝ teaspoon baking powder
ยฝ teaspoon salt
1 โ cups mashed very ripe banana, about 4 medium
โ cup almond milk
โ cup coconut oil melted
2 tablespoons ground flaxseed
2 tablespoons maple syrup
2 teaspoons vanilla extract
ยฝ cup blueberries, fresh or frozen and fully thawed
Instructions
1. Preheat the oven to 375ยฐF and line a muffin tin with 12 paper liners.
2. In a large bowl, mix the dry ingredients, including the flour, sugar, rolled oats, baking soda, baking powder and salt; set aside.
3. In another large bowl, mix the wet ingredients, including the banana, almond milk, coconut oil, ground flaxseed, maple syrup and vanilla extract. Rest for 5 minutes to allow the flaxseed to absorb the liquid.
4. Fold the wet ingredients into the dry ingredients, and use a wooden spoon or rubber spatula to mix until just combined. Donโt over mix.
5. Fold in the blueberries. You can coat them in flour before adding to ensure that they donโt sink to the bottom of the muffin tin.
6. Fill each muffin cup to the top with the batter.
7. Bake the muffins in the preheated oven for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Place the muffins on a cooling rack for 15 minutes and then enjoy!
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!
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