Go Back
Banana blueberry muffins recipe card, soft golden muffins with blueberries

Banana Blueberry Muffins

AuthorLily Mellow
Soft, naturally sweet banana blueberry muffins made in one bowl — ripe bananas, fresh blueberries, and a hint of cinnamon, ready in 35 minutes.
Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings12 muffins
Calories165 kcal

Equipment

  • 12 cup muffin tin
  • Large mixing bowl
  • Whisk / fork
  • Wire cooling rack

Ingredients  

WET INGREDIENTS

  • 3 very ripe bananas mashed (about 1½ cups / 340g)
  • ½ cup 115g unsalted butter, melted and cooled
  • 2 large eggs
  • 1 tsp vanilla extract

DRY INGREDIENTS

  • 1¾ cups 200g all-purpose flour
  • ¾ cup 150g granulated sugar
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt

MIX-INS

  • 1 cup 150g fresh blueberries, lightly floured

Instructions 

  1. Preheat the oven to 356°F (180°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
  3. In a separate bowl, mash the bananas, then stir in the cooled melted butter, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined.
  5. Gently fold in the lightly floured blueberries.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full. Gently tap the tin on the counter to release any air bubbles.
  7. Bake for 20–25 minutes at 356°F (180°C), or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 10 minutes, then transfer them to a wire cooling rack and cool for another 20 minutes before serving.

Notes

  • Storage: Best enjoyed within 2 days at room temperature; refrigerate for up to 5 days or freeze up to 3 months.
  • Substitution: Swap blueberries for chocolate chips for a different mix-in, or see our chocolate chip banana muffins.
  • Tip: Toss blueberries in a teaspoon of flour before folding in to prevent sinking.