These healthy banana blueberry muffins are everything you love about banana bread and blueberry muffins combined into a delicious and healthy treat. The use of ripe bananas helps to add moisture and sweetness to the batter to make the muffins light and fluffy while being low in sugar and calories at the same time.
If you love blueberry muffins, you’re going to love these blueberry banana muffins. Honestly, these are some of the BEST healthy muffins I’ve ever made! Moisty, fluffy, flavorful, and just the right amount of sweetness, these muffins are a kid-approved snack or breakfast that the whole family is sure to love.
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What You’ll Need
These banana blueberry muffins are so moist, fluffy, and flavorful, you won’t even notice how healthy they are. Here is a list of the ingredient you will need to make them:
- Flour: This recipe calls for all-purpose flour, however, you could certainly use whole wheat flour if you prefer. Although it will create a slightly denser banana blueberry muffin it will increase the protein and fiber content slightly.
- Bananas: Because you can’t make blueberry banana muffins without bananas. For the best results, ensure that your bananas are very ripe, not only will this add more flavor and sweetness but it will add moisture as well.
- Blueberries: The second essential ingredient in these muffins. You can use fresh or frozen blueberries.
- Vanilla Extract: To enhance the flavor of the muffins.
- Sugar: A bit of sugar to enhance the sweetness of the bananas.
- Butter: To ensure the muffins are moist, while unsalted butter is recommended, salted and unsalted will work.
- Egg: To add structure and height.
In addition to the above, you’ll need some leavening agents (baking soda, baking powder, and salt) to ensure the muffins are light and fluffy.
To Make them Gluten-Free: Swap the all-purpose flour for 1-to-1 gluten-free flour, I recommend Bob’s Red Mill.
To Make them Dairy-Free: Swap the butter for coconut oil.
To Make them Vegan: Swap the butter for coconut oil and use a “flax egg” instead of the egg.
How to Make Healthy Banana Blueberry Muffins
Like most muffin recipes, these healthy blueberry banana muffins are super easy to make, here’s what you’ll do:
- Mix the dry ingredients.
- Mix the wet ingredients.
- Add the wet ingredients to the dry ingredients.
- Gently mix the batter and then fold in the blueberries.
- Add the batter to a muffin tin, dividing it evenly.
- Transfer the muffin tin to the oven and bake until golden brown.
- Allow to cool, eat, and enjoy!
I’ve shared the instructions to make these muffins by hand using mixing bowls, however, if you’d prefer to use an electric mixer, simply swap the order; begin by adding the wet ingredients to the mixer, mix until well combined, then add the dry ingredients and mix until a batter is formed, then turn off the mixer and gently fold in the blueberries by hand.
Tips for the BEST Banana Blueberry Muffins
Wondering what makes a delicious, healthy, homemade muffin? Here are my top tips:
Don’t overmix the batter. Overworking the batter will activate the gluten resulting in dense and chewy muffins instead of fluffy ones.
Don’t overfill the muffin cups. As a general rule, fill your muffin cups about 2/3 to 3/4 full, that will leave enough room for the muffins to rise without overflowing. If you want to make extra-large muffins, use freestanding paper baking cups.
Don’t overbake your muffins. Overbaking muffins will result in a dry muffin with a hard top. Keep a watchful eye on your muffins as they bake and bake them just until a toothpick inserted into the center comes out clean, or even with a few moist crumbs.
Allow the muffins to cool in the muffin tin. Once baked, allow the muffins to cool in the muffin tin for a few minutes before transferring them to a cooling rack. This will help to prevent them from falling apart as extra-warm muffins can break when you try to remove them from the mufifn pan directly out of the oven.
Red’s Nutrition Tip
While these muffins contain 15 grams of sugar per muffin, which is relatively low for a muffin recipe, it’s important to understand the majority of this sugar is provided by the natural sugars present in the banana and blueberries, and only a small amount is from the added white sugar. Moreover, these muffins are relatively high in fiber compared to other muffin recipes, containing 6 grams of fiber per serving, which helps regulate the body’s use of sugar, helping to keep hunger and blood sugar in check.
Banana Blueberry Muffins FAQs
You can use fresh and frozen blueberries in muffins, they will simply provide a slightly different result. Frozen blueberries will cook during the baking process, almost “melting” into the muffins, because the skin becomes more fragile after freezing, however, if they thaw before adding them to the batter their juices can bleed into the muffins and turn the batter a blue-ish color. Fresh blueberries are sturdier, keeping them more intact after baking, and are more likely to “burst” when you bite into them. Overall, both work well and the best option is subjective to personal preference.
It’s best to keep frozen blueberries frozen before adding them to muffin batter. If thawed, the blueberries will release some of their juices, which will bleed into the batter turning the entire batter blue. If using thawed frozen blueberries, you can strain the berries and pat them dry with a paper towel to remove any excess juices to stop the blueberries from bleeding into the batter.
Tossing your blueberries in flour before adding them to the muffin batter can help to stop them from sinking to the bottom. The light coating of flour around the blueberries will absorb some of their liquid, making them less likely to sink to the bottom of the muffins.
Storage + Reheating
To Store: Allow the muffins to cool and then place them in an airtight container and store them at room temperature for up 4 days or in the refrigerator for up to 6 days.
To Freeze: Allow the muffins to cool completely and then place them in a single layer in a freezer bag and store them in the freezer for up to 3 months.
To Reheat: To thaw frozen muffins, allow them to thaw at room temperature, or use a thaw setting on your microwave. Once thawed, you can warm them in the microwave for 30 seconds, or in the oven at 350°F wrapped in aluminum foil for 5-10 minutes
More Banana and Blueberry Muffin Recipes:Print
Banana Blueberry Muffins
These healthy banana blueberry muffins are moist, fluffy, easy to make, and ready in less than 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Muffin
- Method: Baked
- Cuisine: American
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups ripe, mashed banana (about 3 large)
- 6 tablespoons butter, melted
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
- Milk, as needed
- Preheat the oven to 375°F and line a muffin tin with paper liners or lightly grease it with butter or cooking spray.
- Peel your ripe bananas, add them to a medium bowl and, using the back of a fork, mash them until well combined and a puree is formed.
- In a medium bowl, add the flour, baking soda, baking powder, and salt, and stir until well combined.
- In a large bowl, add the mashed banana, melted butter, sugar, egg, and vanilla extract and beat until well combined and the sugar is well incorporated.
- Pour the flour mixture into the banana mixture, then beat or whisk until well combined. Depending on the ripeness of your bananas, the batter may be a little thick. If you find it too thick simply add a couple of tablespoons of milk to loosen it up slightly; you want the batter to be thick but not overly gloopy.
- Add blueberries to the batter and gently fold them into the mixture. (Note: If using frozen berries, add the blueberries to a small bowl, sprinkle with a tablespoon of flour, and toss until well coated in flour – this will help the blueberries from bleeding into the batter. Then add the flour-coated blueberries to the batter, leaving any excess flour behind, and fold until well combined.)
- Spoon the batter across the muffin pan, dividing it evenly to make 12 muffins.
- Transfer the muffin tin to the oven and bake for 18-20 minutes until a toothpick inserted into a muffin comes out clean.
- Once baked, allow to cool slightly, then transfer the muffins to a wire rack and allow to cool to room temperature.
- The muffins can be served immediately, stored at room temperature for 4 days, in the fridge for up to 6 days, or frozen for up to 3 months.
- Serving Size: 1 muffin
- Calories: 139 calories
- Sugar: 15 grams
- Fat: 6 grams
- Carbohydrates: 31 grams
- Fiber: 1 gram
- Protein: 2 grams
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