These Blueberry Banana Muffins are a two-in-one breakfast treat - a combination of banana bread and blueberry muffins! The moist banana bread muffin batter is made with sour cream and filled with lots of fresh blueberries. Make these muffins in less than an hour the night before and then enjoy their delicious flavors for breakfast!
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I remember the first time I ever tried a blueberry banana smoothie in college. I completely fell in love with the combination of fruits! The subtle tartness in the blueberries compliments the sweet bananas so well! Plus, with 2 cups of fruit in the batter, they're basically healthy, right?
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Why You'll Love This Recipe
- These banana muffins with blueberries are even better the next day, after the flavors have had time to develop.
- It uses staple baking ingredients that you likely already have in your pantry and refrigerator.
- They're super simple to make in just a few steps, without the need of an electric mixer.
- It's an extra fruity version of my Chocolate Chip Banana Bundt Cake recipe!
Ingredients
- Mashed bananas get mixed into the muffin batter. You'll want about 2-3 medium bananas on hand. Make sure they are overripe so they are easy to mash. Ideally they'll be much more brown than shown above, but sometimes you have to work with what ya got!
- Fresh blueberries add sweet, tart pops of flavor throughout these banana berry muffins. You can use frozen blueberries (do not thaw) if fresh aren't in season.
- Sour cream and vegetable oil make the muffins really rich and moist.
- Baking powder and baking soda give these muffins the perfect bakery rise.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Mix in cinnamon, chopped toasted nuts, and/or chocolate chips for a loaded version of these banana and blueberry muffins.
- Top the filled muffin cups with chocolate chips or cinnamon sugar before baking.
- Drizzle a glaze on top of the baked muffins once they are cooled for a sweeter version.
- Try baking them in a jumbo muffin pan or a mini muffin pan for various sizes! See the recipe card notes below for more instructions.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Blueberry Banana Muffins
Step 1: In a medium bowl, whisk the all purpose flour, baking soda, baking powder, and salt to combine. Gently toss in the blueberries to coat them in the flour mixture.
Step 2: In a large bowl, whisk the vegetable oil and granulated sugar well. Mix in the egg, vanilla extract, and sour cream. Then add the mashed bananas and thoroughly mix.
Step 3: Gently fold the dry ingredients into the wet mixture.
Step 4: Fill 12 cupcake liners with muffin batter. Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and continue baking until a toothpick comes out clean.
Expert Baking Tips
- If you are using frozen blueberries, use them straight from the freezer, and don't thaw them. This helps prevent too much bleeding from the juice.
- Carefully fold the dry ingredients into the wet ingredients so the blueberries don't pop and bleed and the batter doesn't get overmixed.
- I highly recommend using a scale to weigh the flour in grams. Weighing the flour is a much more accurate way to measure it and will ensure your muffins turn out just like the recipe intended.
Recipe FAQs
Overripe bananas are mostly brown with a little yellow left, and you will be able to smell them as soon as you walk into the kitchen. The browner the bananas get, the sweeter they will taste!
The fastest way is to place the overripe bananas in a bowl and use a hand mixer to mash them. You can also mash them with a fork on top of a plate or in a bowl.
Coating the blueberries in flour before folding them into the muffin batter helps keep them from sinking as the muffins bake.
The initial 5 minutes at 400°F is to give the muffins a quick rise from the start! However, keeping them at this temperature will make them bake too quickly and potentially dry out. So, we lower the temperature to 350°F (without opening the oven door) for the rest of the time.
This could be from using your leavening agent reacting with the blueberries. It's totally safe and still delicious! You should be able to prevent this by using baking powder and soda without aluminum. Or, toss the blueberries in a little bit of flour only before folding them into the batter.
Storage
Room Temperature
When the blueberry banana muffins have cooled, store them in an airtight container right away so that they don't dry out! As with banana bread, these muffins are even more moist and flavorful the next day or two, so this is the best time to enjoy them! However, they should last for up to 5 days.
Freezing Instructions
Let the muffins cool completely, and then store them overnight in an airtight container at room temperature so that the flavor and texture can fully develop. The next day, transfer them to a freezer-safe container and store for up to 1 month.
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you!
-Kayla
📖 Recipe
Blueberry Banana Muffins
Equipment
- Muffin pan with liners
- Mixing bowls
- Whisk
- Spatula
- Measuring spoons
Ingredients
- 1¾ cups (218.75 g) all-purpose flour weighed in grams or spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (1) fresh blueberries frozen can be used but do not thaw
- 6 tablespoons (88.72 ml) vegetable oil or other neutral oil
- ⅔ cup (133.33 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- ¼ cup (60 g) sour cream room temperature
- 1 cup (240 g) mashed bananas overripe (2-3 medium bananas)
Instructions
- Preheat oven to 400°F and fill a muffin pan with liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Toss in the blueberries to lightly coat in flour mixture.
- In a large bowl, whisk together the vegetable oil and sugar really well. Mix in the vanilla, egg, and sour cream, followed by the mashed bananas.
- Gently fold the dry ingredients into the wet ingredients just until the flour streaks disappear.
- Evenly distribute the batter into 12 muffin liners and bake on the middle rack at 400°F for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F and continue to bake until a toothpick comes out clean (about 15-20 more minutes; 20-25 minutes total).
- Once the muffins are cool enough to touch, transfer them to a wire rack to cool completely.
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Stephanie Kamienski says
Gluten free people listen up! I changed this recipe to gluten free flour and it turns out perfect, every time!
Kayla Burton says
Amazing!! Thanks so much for sharing, Stephanie!
Julie says
These muffins are delicious and so easy to make! My family loves them and I've already made them twice this week- I have a batch in the oven right now! I use gluten free flour - same measurement as called for and use a little less sugar and they turn out perfectly!
Kayla Burton says
Amazing!! I'm so happy the gf flour and reduced sugar works well! Thank you for sharing, Julie! 🙂
Kim says
Perfect! Follow the recipe and you can’t go wrong - our new favourite muffin!Many thanks for sharing such a great recipe, I look forward to trying more from your collection.
Kayla Burton says
Aw thank you, Kim!! This means a lot to me 🩵 can't wait to see what else you try!
Ilene says
My new favorite muffin!! Love this blueberry and banana combo. I’m not typically a banana bread lover but really enjoyed the banana in these muffins. The muffins have a moist, tender crumb and are perfectly sweet. Can’t wait to make them again. Thanks, Kayla, for another wonderful recipe!
Emily says
We are dairy free and I typically don’t love the imitation substitutions. What could I use in place of the sour cream?
Kayla Burton says
I haven't tried any dairy-free substitutions, sorry!
Karen C. says
These muffins are very delicious, moist yummy! Used only 1/3 cup sugar and placed extra berries on top of the muffin dough before baking along with a light layer of brown sugar butter oats and flour crumble. Otherwise followed recipe exactly and I love these and will be making again soon.
Nadia says
I have made this recipe twice. Both times I think the baking time I had to add about an additional 15 to 20 mins as they were not brown and goey after the toothpick test. However, these muffins have become a family favorite, seems everything is the right amount and perfect flavors! They are sooo good and easy to make!!! I have saved this recipe and I'll continue to make it for years!
Kayla Burton says
Hi Nadia! I'm so happy you and your family have been enjoying them!! 🙂 Thank you for letting me know about the baking time! Do you happen to use an oven thermometer?
Teresa says
Amazing muffins! Loved them! Did not make any changes for high altitude and still perfect. Thank you
Ginny says
I love these and will make them again...and again! I passed this recipe on to my BFF and her results were great also. Cute name for your company...and since I work with a "temperamental" oven I can relate😄. Great job!
Kayla Burton says
Thank you so much, Ginny!! Haha I'm glad your oven cooperates enough to bake muffins well! I appreciate you making & sharing my recipe! 🙂
Alex says
Made these today and threw some streusel on top. Substituted cashew milk yogurt for sour cream. Turned out perfect! Perfect balance of sweet/tart. Baking instructions were spot on 😊 def will be making again.