This is the best recipe for super tender and flavorful blueberry banana muffins! If you love homemade blueberry muffins and super moist banana bread, you must try these. The two ingredients complement each other perfectly and have the most buttery flavor and tender texture.
Blueberry muffins are a classic favorite in any home kitchen. They make a perfect breakfast or snack with their soft, fluffy texture and delectable flavor. But sometimes, it’s nice to switch it up, so we created the best recipe for banana blueberry muffins!
These moist and delicious treats combine two of your favorite flavors into one amazing treat. The sweetness of the bananas combined with the tartness of blueberries creates a symphony of flavors that is sure to please any palate.
Plus, these muffins are incredibly easy to make – with only a few simple ingredients, you can throw together this tasty treat in no time. And since you can whip up several batches at once, it’s ideal for school lunches or to have on hand when unexpected guests drop by.
The crumb topping is also a favorite! These will become your new favorite snacks to serve year-round. Check out more of our best muffin recipes!
Why This Recipe Works
1. This recipe is easy to follow, making it perfect for beginners. It doesn’t require an electric mixer, just a few mixing bowls, and a spatula.
2. The combination of blueberries and bananas gives the muffins a delicious flavor and super moist, fluffy texture.
3. You can customize the muffins with various ingredients like oats, dried fruits, and spices to make them even better.
4. These muffins are made with only a few simple ingredients that you likely already have on hand.
5. The baking time is relatively short, so you can enjoy freshly baked muffins in no time at all!
Blueberry Banana Muffin Ingredient Notes
This recipe uses simple ingredients that you can find at your local grocery store.
All-Purpose Flour – The most common type of flour used for baking muffins. It gives muffins structure and helps them to rise during baking. For the best results, it’s important to use fresh, high-quality all purpose flour when preparing muffins.
When measuring out the flour for a recipe, spoon it into a dry measuring cup, then level off with a knife or spatula before adding it to your bowl.
Baking Powder – A leavening agent that helps muffins rise and gives them a light, airy texture.
Granulated Sugar – Granulated sugar adds sweetness and flavor to muffins, as well as helps them to achieve a golden-brown crust when baked.
Eggs – Eggs provide stability and structure to muffins, helping them to stay moist and soft even after baking. Use large, organic eggs when possible.
Vanilla Extract – Vanilla extract adds a subtle sweetness and vanilla flavor to muffins, enhancing their overall flavor profile.
Mashed Bananas – Use very ripe bananas for this recipe. The peel should be super brown and soft. The natural sweetness of super-ripe bananas adds depth and flavor to muffins, making them an irresistible treat.
Sour Cream – This gives the muffins a rich and delicious flavor, but it also helps to keep them moist and tender. When adding sour cream, make sure to use full-fat sour cream as opposed to low-fat versions.
Canola Oil – Canola oil keeps them moist and tender. You can also use vegetable oil or melted coconut oil if you prefer.
Butter – Use unsalted, melted butter in this recipe. Unsalted butter adds richness and a creamy texture to muffins, making them even more delicious.
Fresh Blueberries – Juicy blueberries add bursts of sweet, tart flavor to muffins and provide a vibrant pop of color.
Streusel Topping
The streusel topping is a delicious addition to many baking recipes. It’s made from butter, brown sugar, and flour and often includes ingredients such as nuts or cinnamon for extra flavor.
When preparing streusel topping, it’s important to use cold butter so that it forms crumbly lumps when mixed with the other ingredients.
Sprinkle the topping over your muffins or cakes before baking for a crunchy, sweet finish.
Recipe Variations
You can use whole wheat flour or oat flour instead of all-purpose flour for a healthier spin.
You can make these gluten-free by using gluten-free flour such as Bob’s Red Mill 1-to-1 blend of gluten-free flour.
Make mini muffins by using a mini muffin tin. The baking times will vary, and it usually takes about half the time to bake than a standard muffin.
This depends on personal preference, but many bakers find that fresh blueberries provide a sweeter and more vibrant taste in muffins compared to frozen blueberries.
To prevent blueberries from sinking in muffins, coat them lightly in some flour before adding them to the batter. This will help the blueberries stay suspended and not sink when baking. Additionally, it’s important not to over-mix your muffin batter, or else it can deflate, resulting in dense muffins with sunken blueberry pockets.
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Blueberry Banana Muffins
Ingredients
Blueberry Banana Muffin Batter
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup mashed bananas, super ripe bananas
- 1/4 cup canola oil
- 4 tbsp unsalted butter, melted
- 2 cups blueberries, fresh
Streusel Topping
- 1/2 cup all-purpose flour
- 3 tbsp granulated sugar
- 3 tbsp brown sugar
- 4 tbsp melted butter
Instructions
- Preheat the oven to 425°F and prepare a 12-cup muffin tin with paper muffin liners.
- Add flour, baking powder, sugar, and salt in a bowl and give it a whisk with a fork.
- In a mixing bowl combine the eggs, vanilla, melted butter, sour cream, oil, and mashed bananas and whisk together.
- Add the liquid ingredients to the dry ingredients.
- Gently fold just until the dry ingredients are wet. Lumps are okay when making muffins. You do not want to mix until the batter is smooth.
- Gently fold in the blueberries, just until lightly coated in batter.
- Line a cupcake tin with paper liners. Scoop 1/4 cup into each cupcake liner.
- In a small bowl, combine streusel ingredients and then sprinkle 1-2 tablespoons over each cupcake batter.
- In a preheated 425-degree oven, bake for 12 minutes until golden brown.
They are delicious! But even though I measured ingredients carefully, after filling 12 muffin cups I had enough batter (not topping, that was the perfect amount) to fill a 9×9 baking dish! I’ll still give it 5 stars for flavor, though! I really did not think I would like the banana addition cuz it’s not my favorite, but the batter, topping, and blueberries overcame the banana flavor. YUM!
Loved the Blueberry Banana Muffins! I added 1/2 C chopped walnuts in topping and used frozen blueberries to reduce “blueing” the batter. Made 12 standard tulip papered muffins. I had to bake about 20” to finish, most probably due to the frozen blueberries and larger muffin portions.