Banana Blueberry Muffins

I’m sharing one of my go-to breakfast recipes: The BEST banana blueberry muffins. These muffins are free of dairy, super easy to bake, and make the perfect morning breakfast for when you need a quick grab and go bite. 

Best Banana Blueberry Muffins

There is something extra comforting about this banana blueberry muffin with your breakfast coffee. If you don’t feel like standing in the kitchen for a long time in the morning or you’re not really into making breakfast, then this is the perfect alternative to not having to do anything extra in the morning. 

Along with this banana blueberry muffin recipe, I’ll also share how to safely store these muffins so they can last you for months and still taste freshly baked. Be sure to read until the end to find out how! 

Ingredients Needed

• Granulated sugar- We won’t use as much sugar because the overriped bananas will bring in the sweet flavor
• Vegetable oil- I use oil instead of butter because it makes the muffins soft and moist. But you can use melted unsalted butter if you prefer
• Salt- about a pinch of salt to enhance the flavor
• Overripe bananas- I like them overriped because they’re easier to mash and taste sweeter 
• Egg- one large egg
• Milk- you can use whole, 2%, or nonfat milk or any dairy-free milk, like almond milk, etc.
• Vanilla extract– PURE Vanilla extract makes all the difference 
• Baking soda- for the fluffy texture
• Baking powder- any kind will do, I use Rumford baking powder
• All-purpose flour- you can use a gluten free flour like 
• Fresh or frozen blueberries- I prefer using frozen blueberries but fresh works just fine

How to make Banana Blueberry Muffins

1. Preheat the oven to 350°- Line the muftin pan with liners
2. Stir sugar, oil, salt, overriped bananas, and egg in a large bowl until combined
3. Add milk, vanilla, baking soda, baking powder, and flour. Stir until combined. Batter will be slightly lumpy.
4. Fold in blueberries carefully.
5. Portion batter into muffin pans, about ¾ full.
6. Bake for 20-30 minutes or until light golden on top and a toothpick comes out clean from the center of the muffin. Cool slightly before eating
7. Store muffins in an airtight container for up to 3 days. Freeze baked muffins for up to 2 months

Expert Tips

• Use vinegar to activate the baking soda. The vinegar will make the muffin soft and fluffy. 
• Using oil instead of butter makes the blueberry muffins softer and more moist.
• If using frozen blueberries, be sure to rinse and dry them well. You don’t want any ice crystals left on the blueberries. 

Banana Blueberry Muffins Recipe

5 from 18 votes

Banana Blueberry Muffins – easy dairy-free blueberry muffins that are also banana muffins! Soft, moist, and fluffy, they’re the perfect muffin recipe.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Yield 12 muffins

Serving Size 1 muffin

Save RecipeSaved!Rate RecipePrint Recipe

Ingredients

 

• ▢ ¾ cup (150g) granulated sugar
• ▢ ⅓ cup (79ml) vegetable oil
• ▢ ¼ teaspoon salt
• ▢ 2 medium overripe bananas (mashed)
• ▢ 1 large egg
• ▢ ¼ cup (59ml) milk (see note)
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1 ½ cups (186g) all-purpose flour
• ▢ 1 cup fresh or frozen blueberries see note

Instructions

• Preheat oven to 350°F. Line muffin pan with liners.
• Stir sugar, oil, salt, bananas, and egg in a large bowl until combined.
• Add milk, vanilla, baking soda, baking powder, and flour. Stir until combined. Batter will be slightly lumpy.
• Fold in blueberries carefully.
• Portion batter into muffin pans, about ¾ full.
• Bake for 20-30 minutes or until light golden on top and a toothpick comes out clean from the center of the muffin. Cool slightly before eating.
• Store muffins in an airtight container for up to 3 days. Freeze baked muffins for up to 2 months.

Recipe Video

Recipe Notes

• You can use melted unsalted butter if you prefer.
• Did you know you can freeze overripe bananas? If you’re not going to bake with them right away, freeze them. Freeze right in the peels, then thaw before making muffins. Milk: You can use whole, 2%, or nonfat milk or any nondairy milk, like almond milk, etc.
• Blueberries: We prefer using frozen berries but you can use either. If using frozen berries be sure to thaw them and drain them well. You want to avoid adding as much of the frozen berry liquid as possible to the batter. We also prefer to use wild blueberries (the small ones) but regular size is just fine.
• You can use gluten-free all purpose flour in these muffins (i.e. Bob’s Red Milk 1:1 GF AP flour)

Recipe Nutrition

Serving: 1muffin | Calories: 193kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 148mg | Potassium: 144mg | Fiber: 1g | Sugar: 16g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Breakfast

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Banana Blueberry Muffins are a fluffy muffin recipe that combines both banana bread and blueberry muffins! These are the perfect breakfast – they freeze well too.

Last Updated on January 3, 2023