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    Broken Oven Baking » Recipes » Donuts & Muffins

    Best Blueberry Banana Muffins

    Published: Mar 27, 2023 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    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!

    Blueberry banana muffins in a basket with a towel.

    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?

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How to Make Blueberry Banana Muffins
    • Expert Baking Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    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

    Ingredients needed to make blueberry banana muffins.
    • 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

    Blueberries tossed in a mixture of flour, baking powder, baking soda, and salt.

    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.

    Whisking vegetable oil, sugar, egg, vanilla extract, sour cream, and mashed bananas in a bowl.

    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.

    Blueberry and banana muffin batter in a bowl.

    Step 3: Gently fold the dry ingredients into the wet mixture.

    A muffin pan filled with banana blueberry batter.

    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

    How do I now if my bananas are overripe?

    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!

    What's the best way to mash bananas?

    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.

    How do you prevent the blueberries from sinking to the bottom of the muffins?

    Coating the blueberries in flour before folding them into the muffin batter helps keep them from sinking as the muffins bake.

    Why do I need to bake these at two different temperatures?

    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.

    Why are there green spots in my muffins?

    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.

    A banana blueberry muffin cut in half on a plate.

    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.

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    • A stack of two cinnamon banana bread muffins.
      Easy Cinnamon Banana Bread Muffins
    • White Chocolate and Blueberry Muffins
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      Best Mini Blueberry Muffins

    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    Blueberry banana muffins in a basket with a towel.

    Best Blueberry Banana Muffins

    Kayla Burton
    These blueberry banana muffins are the best breakfast and snack! They're moist, fluffy, and bursting with fresh fruit!
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Breakfast, Brunch, Dessert, Snack
    Cuisine American
    Servings 12 muffins
    Calories 209 kcal

    Equipment

    • Muffin pan with liners
    • Mixing bowls
    • Whisk
    • Spatula
    • Measuring spoons
    • Scale/measuring cups

    Ingredients
     
     

    • 1¾ cups all-purpose flour weighed in grams or spooned and leveled
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup fresh blueberries frozen can be used but do not thaw
    • 6 tablespoons vegetable oil or other neutral oil
    • ⅔ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 large egg room temperature
    • ¼ cup sour cream room temperature
    • 1 cup 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.

    Notes

    These muffins are best enjoyed the day after making them so that the flavor and texture have had time to fully develop!
    Storage: Store cooled muffins in an airtight container at room temperature for up to 5 days or in the freezer for 1 month.
    Nutrition: The provided nutrition information is an estimate for 1 muffin. Accuracy is not guaranteed.
    Jumbo Muffins: Fill jumbo muffin liners and bake at 425°F for 5 minutes then reduce temperature to 375°F and bake until a toothpick comes out clean (about 20-25 minutes total).
    Mini Muffins: Bake mini muffins at 350°F for 10-15 minutes.

    Nutrition

    Calories: 209kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 18mgSodium: 111mgPotassium: 109mgFiber: 1gSugar: 15gVitamin A: 71IUVitamin C: 3mgCalcium: 17mgIron: 1mg

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment below & tag @brokenovenbaking on social!

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    Hey, I'm Kayla!

    I'm a self-taught baker, recipe developer & food photographer in Chicago. I created this blog to share simple, sweet recipes that bakers of any level can enjoy! I hope you find your new favorite brunch or dessert recipe here! If you have any questions or want to connect, I'd love to hear from you!
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