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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!
Table of Contents
I retested this recipe in September 2024 due to many varying comments about the results and flavor. I increased the brown sugar from ½ cup to ¾ cup, increased the cinnamon by ½ teaspoon, decreased the blueberries to reduce the batter amount and decreased the amount of greek yogurt to reduce the moisture. Since the updates and the new photography to reflect those updates, the reviews have been more positive and I think you’ll love the updated version.
Why This Recipe is So Good
- Made with Greek yogurt. No one likes a dry muffin! Greek yogurt makes these banana muffins extra moist and fluffy 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 Muffins
- Dry ingredients: The dry ingredients for this recipe are pretty basic; all-purpose flour, baking soda, baking soda, cinnamon, 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, adds protein and makes these muffins extra moist! You can use any type of greek yogurt.
- 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.
How to make banana blueberry muffin
Making your banana blueberry muffins is pretty straightforward. The hardest part is smelling them while their baking!
Tips for Making Banana Blueberry Muffin
- 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!
- 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!
- 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 not oil or butter. The parchment paper is the best and it makes the muffin tray pan super easy to clean up!
- 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.
Popular Substitutions & Additions
- 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.
Frequently Asked Questions
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.
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.
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.
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.
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. If you’re loving baked goods with blueberries, you must try my lemon blueberry scones!
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
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 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
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.
Mine were very good. I made it as instructed. I made one mistake, 1 T of baking powder instead of 1 tsp, but it did not effect the outcome. My family enjoyed them. They were a very nice Sunday breakfast.
Yay, so glad you and your family enjoyed them!! Thank you, Marie!
I cut the sugar in half and still too sweet.
Sorry to hear it was too sweet for you. Were your bananas very brown? The more spots they have, the sweeter they’ll be, so it might make sense to reduce the brown sugar even more when they’re especially ripe.
Yes, for sure. That makes sense, but my bananas actually were not ripe at all. I honestly thought it was a mistake in writing for the amount of sugar mentioned in the menu. I did like everything else about this muffin but the sugar part was just way too much
I definitely appreciate the feedback, thank you for sharing. If you like everything else about the recipe, I recommend reducing the amount of sugar to your taste preferences!
These came out great!! Not sure why so many others felt it was bland or gummy. Even one reviewer said they baked for 60 years but if you knew the recipe wasn’t quite right make adjustments. If you’re a baker, you always make adjustments to your liking! I used mini muffin trays and added 3 blueberries to each and every bite was very delicious! Made it a couple times. The first time I added extra sugar since reviewers said it was bland but felt it was too sweet for me. The fruit gives it enough sweetness in my opinion. Hope yours turns out great too!
So happy you loved the recipe, Liane!! Thank you!
I was delighted these muffins came out looking store-bought! However, they tasted and looked a bit dry. Like a lot of other commenters, they weren’t sweet. I would mention I only had one ripe banana, buckwheat flour instead of all purpose, and 0% milk fat plain yogurt. Maybe that could’ve been it? I didn’t use the full 3/4 cup of brown sugar and in the end I added about 2 tablespoons of maple syrup in fear they wouldn’t be sweet enough. If I added 2 cups instead of 1 cup of blueberries, would that make the muffins soggy?
Hi Sarah! The 0% milk fat yogurt instead of full-fat Greek yogurt and one ripe banana instead of 3 are the reasons your muffins ended up a bit dry. If you had kept those changes and added another cup of blueberries it may have made them moist but not soggy, but it’s hard to tell. You’ll have to experiment yourself! I wouldn’t use 3 ripe bananas, full-fat Greek yogurt, and an extra cup of blueberries—I think that batter is much more likely to end up soggy. Hope that helps!!
I have been baking for 60 years, this was the worst muffin recipe I have ever tried. Never too old to learn a lesson I guess. I’m back to my not measured banana blueberry muffin recipe. The texture was like a household sponge and not sweet except for the blueberries.
Thanks for the feedback, Mary. I’m in the process of retesting this recipe and will take your notes into consideration.