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stacked blueberry muffins on a drying rack
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5 from 32 votes

Banana Blueberry Muffins Recipe

Banana Blueberry Muffins - easy dairy-free blueberry muffins that are also banana muffins! Soft, moist, and fluffy, they're the perfect muffin recipe.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 193kcal
Author: Dorothy Kern
Cost: $5


  • 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


  • 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.



  • 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)


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