Banana Blueberry Muffins
These 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.
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 fibre content slightly.
More Health Muffin Recipes:
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Banana Blueberry Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Muffin
- Method: Baked
- Cuisine: American
Description
These banana blueberry muffins are a moist, fluffy, and healthy treat ready in less than 30 minutes.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 375°F and line a muffin tin with baking cups or lightly grease with butter.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt.
- In a large bowl, combine the mashed banana, melted butter, sugar, egg, and vanilla extract and beat until well combine and 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 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 sinking to the bottom of the muffins. Then add blueberries to the batter, leaving any excess flour behind, and fold until well combined.
- Spoon the batter into the muffin cups, 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 cooling rack and allow to cool to room temperature.
- The muffins can be served immediately, stored at room temperature for 5 days, in the fridge for up to 7 days, or frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 139 calories
- Sugar: 15 grams
- Fat: 6 grams
- Carbohydrates: 31 grams
- Fiber: 1 gram
- Protein: 2 grams
Keywords: healthy
These are so fluffy and tasty – my kids loved them too! Thank you 🙂
★★★★★
Fast and easy! These muffins are delicious–and every single one looked like perfection too. Step 5 is a nifty trick and like this recipe, will definitely be repeated! Thank you!
★★★★★
Best banana muffin recipe I have made. My kids said “you are the most awesome muffin maker ever in the world”. I did 1/3 cup white sugar + 1/3 cup brown sugar and half the batch with chocolate chips and other half blueberry. My new go to! Thank-you so much 🙂
★★★★★
Delicious muffins! Thank you for the recipe. I made them last week using whole wheat flour, and I added chocolate chips to half of them, and blueberries to the other half. My family loved the muffins so much that I’m about to make them again!
★★★★★
Thanks so much for this recipe I am always looking for new easy breakfast ideas and this one really fit the bill. My guys will love them to grab and go in the morning
★★★★★
Wonderful, I’m so happy you liked them! Thank you for the review.
Absolutely, delicious! I used coconut sugar and coconut oil. Thanks for the recipe.
★★★★★
I’m so happy you enjoyed them, thank you for sharing!
I made these for my family yesterday morning and everyone loved it! My family had eaten all of them by the time I went for seconds! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
★★★★★
I’m so happy you and the family liked them, thanks for sharing! And, yes, you can make the muffin batter and store it in the freezer for 3-4 weeks. Just allow it to thaw on its own (no microvwave) in the fridge and then to room temperature when you’re ready to bake.