Banana Blueberry Muffins

4.30 from 68 votes

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

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 147kcal

Author Yumna Jawad

Equipment

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.

Video

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