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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. 

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stacked blueberry muffins on a drying rack


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! 

Why you’ll love this recipe

This blueberry muffin is like eating your favorite pastry since it’s sweet and has a moist texture. But since this muffin is homemade, you save the trip and extra bucks to the coffee shop! 

ingredients in blueberry muffins

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

Fresh vs Frozen Blueberries

I prefer using frozen thawed berries butyou can use either.

  • Fresh Blueberries – Be sure to wash and drain them really well.
  • Frozen Blueberries – Be sure to completely thaw and drain them really well so you don’t get extra water in your batter.

Our favorite blueberries to use are Wild Blueberries (the tiny ones) but regular size is 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

Variations

These banana blueberry muffins make a great muffin base and mix well with other recipes. 

  • Chocolate Chips
  • Peanut Butter Cups
  • Maple Frosting or Cream Cheese Frosting
  • Nuts or any other mix in
blueberry muffin cut in half

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. 
blueberry muffins laid out on a drying rack

FAQs

How do you know blueberry muffins are done baking?

Try the toothpick test. Stick the toothpick into the blueberry muffin, and it should come out clean. 

How can I make gluten free muffins?

Replace the all purpose flour with gluten free flour.

How to store muffins? 

Muffins can be stored in an airtight container for up to 3 days. 

Can I use frozen blueberries?

Yes, but be sure the frozen blueberries are washed and dried. There also shouldn’t be any ice crystals left on the blueberries.

Can you freeze banana blueberry muffins?

Yes. You can freeze these banana blueberry muffins for up to 2 months! 
How did these muffins make your morning’s easier? Share your experience with this recipe in the recipe rating section of this post! 

Have You Made This Recipe

Leave a rating by clicking the stars below!

stacked blueberry muffins on a drying rack

Banana Blueberry Muffins Recipe

5 from 31 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

Ingredients
 

  • ¾ cup (150g) granulated sugar
  • 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

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



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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87 Comments

  1. I made the muffins and put crumbs on top, which I had left over from a different recipe. They were a big hit when I shared them with family members. My sister-in-law called me the next day for the recipe. Thank you ever so much for this “keeper”. [I opted to use butter instead of oil.]

  2. What a great banana blueberry muffin recipe! I had a very short period of time today to make muffins because I wanted to use my bananas that were very ripe. I was so glad that I found your recipe. It literally came together in a matter of minutes and then baking in the oven! I added an additional teaspoon of vanilla extract & a teaspoon of cinnamon. They smelled so good, I couldn’t wait & had to try one and it was delicious. Thank you! Thank you!

  3. This was a GREAT recipe! I’ve made chocolate chip banana muffins before, and of course, banana nut muffins, but I’ve never done banana blueberry. I made the full batch and they were all gone within 24 hours, so I think my family approved!

  4. These muffins were so good! They had the perfect balance of flavors…just enough sweetness and tartness. The texture was also very nice. I used frozen wild blueberries, and they were the perfect size. I would definitely make them again.

  5. I’ve been checking your recipes out now for awhile. Mom, taught me to cook when I was a young man. I was so independent I guess she thought I would be alone. Ha I found someone to put up with me. Anyway, I could cook but not like now. These were very good, as always. My wife loves your recipes too. I bake she eats.
    God Bless, Thank you very, very much!
    Larry “StonyKat”

  6. Hi Dorthy!!
    WOW!! My mouth is waaatering with this blueberry banana muffins recipe;D
    So I was wondering about the vinegar you mentioned in the Expert Tips section. When would I use and how much?
    Thank You sooooo much for sharing, I can’t wait for my bananas to be ready!!