This post may contain affiliate links. Please see our disclosure policy.
These blueberry banana muffins are a go-to when I want something comforting and bakery-worthy. They’re tender, buttery, and perfectly balanced, with blueberry muffins and banana bread blended into one.
Pin this now to find it later
Pin ItIf you’re new here, I’m Eden, the creator of Sugar and Charm and author of Entertaining with Charm. I’ve been developing and testing baking recipes for over 15 years, and muffins are something I make constantly for my family.
These blueberry banana muffins are soft, bakery-style muffins with a moist crumb, big blueberry pockets, and a streusel topping that makes them feel special without being fussy.
Why These Blueberry Banana Muffins Work
- Perfect balance: Sweet bananas + juicy blueberries
- Ultra-moist: Soft crumb that stays tender for days
- No mixer needed: Simple bowls-and-spatula recipe
- Bakery-style results: Buttery, rich, not overly sweet
Great for make-ahead breakfasts, school snacks, and cozy weekend baking.
If muffins are your thing, you’ll also love my blackberry streusel muffins, pistachio muffins, and cranberry orange muffins.
Blueberry Banana Muffin Ingredients
All-purpose flour: Spoon and level for the softest crumb. This is the same method I use in my blueberry muffins and pumpkin bread.
Baking powder: Gives lift without making the muffins dry.
Granulated sugar: Sweetens and helps create that lightly golden muffin top.
Eggs: Provide structure and richness. I always use large eggs.
Vanilla extract: Rounds out the banana flavor and enhances the blueberries.
Mashed ripe bananas: The riper, the better. Think fully brown peels. This is key for moisture.
Sour cream: One of my favorite baking tricks. It keeps muffins soft for days.
Canola oil: Ensures tenderness. You can sub vegetable oil or melted coconut oil.
Unsalted butter: Adds that bakery-style richness you can’t skip.
Fresh blueberries: Juicy, bright, and perfect here. You can also use frozen (see FAQs).
How to Make Blueberry Banana Muffins
- Preheat the oven and line a muffin pan with liners or lightly grease it.
- Mix the dry ingredients in a large bowl until evenly combined.
- Mash the bananas, then whisk them with the wet ingredients until smooth.
- Gently fold the wet ingredients into the dry, mixing just until combined.
- Fold in the blueberries, being careful not to overmix the batter.
- Divide the batter evenly into the muffin cups and sprinkle with streusel.
- Bake until golden and set, then let cool slightly before serving.
Streusel Topping (Fan Favorite)
This buttery brown sugar streusel is the same reason people love my blackberry streusel muffins. Cold butter is key here so you get crisp, crumbly topping instead of melting into the batter.
Sprinkle generously. There’s no such thing as too much streusel.
Eden’s Tips for Perfect Muffins
Use very ripe bananas: The browner the peel, the sweeter and more moist the muffins.
Don’t overmix the batter: Stir just until combined to keep the muffins light and tender.
Toss blueberries in flour: This helps prevent them from sinking to the bottom.
Let them cool slightly: The texture sets as they cool and gets even better after 10 minutes.
Recipe Variations
Add cinnamon or nutmeg for a warmer flavor
Swap in whole wheat flour or oat flour for a heartier muffin
Use Bob’s Red Mill 1-to-1 gluten-free flour to make them gluten-free
Make mini muffins for lunchboxes or parties (shorter bake time)
FAQs
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.
Counter method: Leave bananas on the counter for 2–3 days until the peels are heavily speckled or brown.
Paper bag trick: Place bananas in a brown paper bag (add an apple if you have one) to speed things up overnight.
Oven method: Bake unpeeled bananas at 300°F for 15–20 minutes until the skins turn black. Let cool before using.
You’ll need 2 very ripe medium bananas, which equals about 1 cup mashed bananas.
The riper the bananas, the sweeter and more flavorful the muffins.
Yes. Thaw completely, drain off excess liquid, then mash. Frozen bananas work great and are perfect for baking.
More Muffin Recipes
If you make these tasty blueberry banana muffins, leave a comment and review below! I’d love to know what you think!
My new Entertaining book is here! Order Now!
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.
Notes
- Room temperature: Store muffins in an airtight container for up to 3 days.
- Refrigerator: Not recommended. It can dry out the muffins.
- Freezer-friendly: Freeze muffins in an airtight container or freezer bag for up to 2 months.
- To reheat: Warm in the microwave for 10–15 seconds to bring back that soft, bakery-style texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to start using your recipes. They look great!
Thank you Darlene! This blueberry muffin recipe is one of the best!
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.