The Best Blueberry Banana Muffins Recipe

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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.

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!

Blueberry banana muffins on a table with fresh blueberries.

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.

A banana blueberry muffin with juicy blueberries.

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!

Eggs, flour, butter, sugar, vanilla, oil, sour cream, and blueberries in small bowls.

Blueberry Banana Muffin Ingredient Notes

This recipe uses simple ingredients that you can find at your local grocery store. The full recipe and measurements are in the recipe card at the bottom of the post.

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.

Fresh blueberries going into banana muffin batter.

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.

Healthy blueberry banana muffins.

How to Tell When Muffins Are Done Baking

A good way to tell when your muffins are done baking is to check if the top is lightly browned and a toothpick inserted into the center comes out clean.

You should also gently press down on the top of one muffin with your finger; if it springs back up, your muffins are ready to take out of the oven.

How to Store

These delicious blueberry banana muffins can last up to 3 days in an air-tight container. This will help retain their freshness and promote longer storage times.

Alternatively, muffins can be kept in the fridge for up to 5 days or wrapped and frozen for up to 4 weeks.

To reheat any muffins that have been stored in the fridge or freezer, pop them into a preheated oven for a few minutes until warm, and enjoy!

Recipe Variations

For a healthier spin, you can use whole wheat flour or oat flour instead of all-purpose flour.

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.

A banana blueberry muffin with a bite taken out of it.

Is it better to use fresh or frozen blueberries for muffins?

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.

How do I make my muffins light and fluffy?

To make light and fluffy muffins, make sure you don’t overman the batter. Instead, try gently folding in your ingredients is essential to ensure they don’t become over-mixed and dense. Muffin batter should be lumpy and not fully mixed. Also, make sure to measure your flour properly.

How do I make sure blueberries don’t sink in muffins?

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.

Muffins with fresh blueberries.

If you make these tasty banana blueberry muffins, leave a comment and review below! I’d love to know what you think!

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Healthy blueberry banana muffins.

Blueberry Banana Muffins Recipe

Super tender, buttery blueberry banana muffins!
4.64 from 11 votes
Print Pin Rate
Course: Brunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
5 minutes
Total Time: 22 minutes
Servings: 18 muffins
Calories: 236kcal
Author: Eden


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


  • 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. 
    Dry ingredients in a mixing bow.
  • In a mixing bowl combine the eggs, vanilla, melted butter, sour cream, oil, and mashed bananas and whisk together. 
    Mashed bananas and sour cream in a measuring cup.
  • Add the liquid ingredients to the dry ingredients. 
    Pouring mashed bananas in a bowl with flour.
  • 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. 
    Fresh blueberries going into banana muffin batter.
  • Line a cupcake tin with paper liners. Scoop 1/4 cup into each cupcake liner.
    blueberry banana muffin batter in cupcake tin.
  • In a small bowl, combine streusel ingredients and then sprinkle 1-2 tablespoons over each cupcake batter.
    Streusel sprinkled over batter.
  • In a preheated 425-degree oven, bake for 12 minutes until golden brown.
    Fluffy blueberry banana muffins


  • Make sure to measure your ingredients properly for the best results.
  • Don’t over-mix them or your muffins will be dense and heavy.
  • Fill the muffin cups with batter until they are two-thirds full and bake them until lightly golden brown.
  • Use room temperature ingredients when making muffins.
  • Baking times will vary, so check the muffins after 10 minutes and see what they need. 
  • These delicious blueberry banana muffins can last up to 3 days in an air-tight container. This will help retain their freshness and promote longer storage times.


Calories: 236kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 161mg | Potassium: 153mg | Fiber: 1g | Sugar: 19g | Vitamin A: 242IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
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blueberry banana muffins

2 thoughts on “The Best Blueberry Banana Muffins Recipe”

  1. 5 stars
    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!

  2. 5 stars
    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.


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