These banana blueberry muffins are super easy to make banana muffins filled with frozen wild blueberries. They are the BEST banana blueberry muffins because they have a perfect blend of banana and blueberry flavor in moist and tender muffins. If banana bread and blueberry muffins are your favorite things you will love these delicious muffins.
These banana blueberry muffins are a cross between the classic banana muffins and blueberry muffins that will make you forget about both. They are a great option for a quick breakfast on your busy mornings. Is there a more perfect way to start your day than delicious banana blueberry muffins?
For more breakfast recipes try, Blueberry Coffee Cake, Chocolate Pancakes, and Gingerbread Cinnamon Rolls.
Why This Recipe Works
- Easy recipe- This is one of my favorite easy muffin recipes and is very easy to make. It doesn't even require a mixer!
- Moist muffins- These muffins are soft, tender, and moist muffins. No dry muffins here!
- Banana blueberry flavor- Banana muffins and blueberry muffins are classics, but combining the banana flavor with blueberry is even better!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Sour cream- Use full fat sour cream or greek yogurt. Pull this out 2 hours before baking.
- Eggs- Pull the large eggs out 2 hours before using.
- Buttermilk- Pull the buttermilk out 2 hours before using.
- Baking powder + Baking soda- Both are used to give the muffins a better rise.
- Unsalted butter- The butter needs to be melted and then cooled before use. If it is too warm it will affect the texture.
- Brown sugar- I used light brown sugar, but dark brown sugar will work as well.
- Frozen wild blueberries- Wild blueberries are smaller than regular blueberries. You can use regular if that is what you have. You can also use fresh blueberries. I prefer frozen because they bleed the color into the muffin which looks nice. They are also usually cheaper and more convenient.
- Bananas- If you don't have overripe bananas you can use whatever bananas you have.
Step By Step Instructions
Here is how to make and bake these banana blueberry muffins. You will not need an electric mixer (stand mixer or hand mixer) for this recipe.
STEP 1: Mash together wet ingredients. Mash the bananas in a large bowl using a fork or potato masher.
Add the melted butter, brown sugar, eggs, sour cream, and vanilla extract to the mashed bananas. Mix until smooth.
Make sure that you are using room temperature ingredients. Do not use the melted butter while it is still hot.
STEP 2: Dry ingredients. Add in the all purpose flour, baking powder, baking soda, salt, and cinnamon to the banana mixture. Mix it until just combined. There will still be lumps.
Mix the blueberries and 1 Tablespoon of flour to prevent the berries from sticking to the muffin liners. Add in the wild blueberries.
STEP 3: Rest. Cover your bowl and let it rest for 30 minutes or 1 hour.
STEP 4: Prep. Preheat your oven to 350°F. Line your 12 cup muffin tin with paper liners.
To get higher domes and fluffier muffins I recommend only using alternating cups.
STEP 5: Scoop. Use a large cookie scoop or ice cream scoop to fill the muffin liners to the top with batter.
Add the extra blueberries and coarse sugar on top of the muffins.
STEP 7: Bake. Put the muffins in for 25-28 minutes baking time.
They are done when a toothpick inserted into the center of the muffins comes out with moist crumbs.
STEP 8: Cool. Let the muffins cool in the muffin tray for 10 minutes before transferring them to a cooling rack.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it. Compacted flour will dry out the muffins.
- Bake 6 muffins at a time, to get a bigger rise and larger dome. A bigger rise also gives them a better texture.
- It is incredibly easy to over mix muffin batter. As soon as it is combined, stop mixing.
- Resting the batter for 30 minutes helps the muffins get a higher rise.
- If you use fresh berries make sure to dry them and coat them in flour to prevent them from sinking in the batter.
Make sure that the dairy ingredients are at room temperature before using. Also, the buttermilk and sour cream will help the muffins be very fluffy.
Dry muffins have to do with over baking or over measuring too much flour. If your oven runs hot, check the muffins early.
Yes you can! You will have to reduce your bake time compared to regular size muffins.
Why do you put a extra blueberries on top of the muffins?
The additional blueberries on top of the muffins provides an extra blueberry flavor. They also look really good! You may choose to just use the sugar topping instead if you do not want the increased blueberry flavor. I recommend the blueberry topping because I think it tastes great, but do what you think tastes best!
Why do you only put 6 muffins in your 12 muffin pan?
Separating the muffins only using alternating muffin cups allows the air to get to the muffins evenly. This will also allow them to bake faster than a full 12 muffins. This extra room will give your muffins a larger rise and incorporate more air for an better texture.
Storing and Freezing
Store these banana blueberry muffins in the fridge in an airtight container. Store up to 5 days.
The banana blueberry muffins can be frozen. Wrap in plastic wrap and store in an airtight container and freeze up to 30 days.
Thaw for 1-2 hours before eating.
Other Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Banana Blueberry Muffins
- 2 cups All-purpose flour
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ½ cup Unsalted butter melted and cooled
- ¾ cup Brown sugar packed light or dark
- 2 Large eggs room temperature
- ¼ cup Sour cream room temperature
- 3 Ripe bananas mashed. Equal to 1 cup
- 1 teaspoon Pure vanilla extract
- ⅔ cup Wild blueberries frozen plus more to top the muffins
- 1 tablespoon All-purpose flour
- Coarse sugar to top the muffins
- In a large bowl, mash the bananas using a potato masher or a fork. Add in the melted butter, brown sugar, eggs, sour cream, and vanilla. Mix until smooth.½ cup Unsalted butter, ¾ cup Brown sugar, 2 Large eggs, ¼ cup Sour cream, 3 Ripe bananas, 1 teaspoon Pure vanilla extract
- Add in the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined. There will be lumps. Mix the blueberries and the 1 tablespoon of flour. Then, add in the blueberries.2 cups All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 1 teaspoon Ground cinnamon, ⅔ cup Wild blueberries, 1 tablespoon All-purpose flour
- Cover and let it sit for 30 minutes to get a higher rise on the muffins.
- Preheat the oven to 350°F. Line a muffin pan with muffin liners. TIP: The best way to get extra domed muffin tops is to only add batter to every other muffin cup.
- Use an ice cream scoop to scoop the batter into the muffin liners. It should be full to the top. Then, add extra blueberries and coarse sugar on top.Coarse sugar
- Bake for 25-28 minutes until a toothpick inserted comes out with moist crumbs.
- Let it sit in the hot pan for 10 minutes before transferring to a cooling rack.
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