featured 16575

Moist Banana Blueberry Muffins with Crunchy Streusel

Moist banana muffins studded with sweet blueberries — an easy way to use up overripe bananas. Made with fresh or frozen berries, these banana blueberry muffins are perfect for breakfast or a snack. Blueberry banana muffin with glass of milk.

These simple banana blueberry muffins combine the best of banana bread and blueberry muffins. Ripe bananas bring natural sweetness and moisture, while blueberries add bursts of fruity flavor. Compared to baking a loaf, muffins bake faster and are conveniently portioned.

Making the Muffins

The batter follows the classic muffin method and is quick to prepare — no electric mixer required.

  1. Preheat the oven and line a 12-cavity muffin pan with paper liners, or grease and flour the pan if you prefer. Expect 12–14 muffins.
  2. Whisk the dry ingredients together to remove lumps and evenly distribute baking powder and soda.
  3. In a separate large bowl, whisk melted butter, brown sugar, granulated sugar, eggs and vanilla until smooth. Using melted butter adds flavor and removes the need for a mixer. 2 photos: whisking together dry ingredients & whisking together wet ingredients when making muffins
  4. Whisk in sour cream and mashed ripe bananas. Sour cream contributes extra moisture and a tender crumb.
  5. Make a well in the dry ingredients, pour the wet mixture into the center, and fold gently with a rubber spatula or wooden spoon until about 90% combined. Do not overmix — overworked batter yields tough muffins and pointed tops. 2 steps when making banana blueberry muffins
  6. When the batter is mostly combined, fold in the blueberries gently. If using frozen berries, toss them in 2 teaspoons of flour first to reduce bleeding.
  7. Spoon the batter into liners, filling to the top, and bake at 375°F (190°C) for 18–22 minutes, until a toothpick comes out clean or with blueberry juice but no raw batter. Bowl of banana blueberry muffin batter, and muffin tins filled with muffin batter

Baking Tips & Tricks

  • Use brown, spotted bananas for the best sweetness and moisture; underripe bananas are not recommended.
  • Whisk dry ingredients first to remove lumps and distribute leavening agents evenly.
  • Fold gently when combining wet and dry ingredients; overmixing causes dense, tough muffins with tunnels.
  • Some lumps in the batter are normal and often come from banana pieces.
  • If using frozen blueberries, coat them with 2 teaspoons of flour before folding into the batter to prevent color bleed and sinking.
  • Fill liners to the top for full, rounded muffin tops. The recipe yields about 12–14 muffins.

I especially enjoy these muffins in summer when blueberries are at their peak, but they’re lovely any time of year. They also freeze well, so you can keep extras for later.

Banana muffin with blueberries broken in half

If you enjoy these banana blueberry muffins, try similar recipes such as strawberry banana bread, a simple blueberry cake, blueberry chocolate chip muffins, or banana coffee cake.

Blueberry banana muffin with glass of milk.

Banana Blueberry Muffins

By: Fiona Dowling
Moist banana muffins filled with sweet blueberries throughout — a simple way to use up brown bananas. Fresh or frozen berries work well.
Prep: 15 mins
Cook: 18 mins
Total: 35 mins
Servings: 12 muffins

Equipment

  • 12-cavity muffin pan

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar (light or dark)
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream
  • 3 brown bananas, mashed (about 3/4–1 cup)
  • 1 1/4 cups blueberries, fresh or frozen (do not thaw if frozen)
  • 2 teaspoons all-purpose flour (for coating frozen berries)

Instructions

  1. Preheat the oven to 375°F (190°C or 180°C fan). Line a 12-cavity muffin pan with paper liners. Expect 12–14 muffins.
  2. In a large bowl, whisk together 2 cups flour, baking powder, baking soda and salt.
  3. In a separate bowl, whisk melted butter with brown sugar, granulated sugar, eggs and vanilla until smooth.
  4. Stir sour cream and mashed bananas into the butter mixture.
  5. Make a well in the dry ingredients, pour in the wet mixture, and fold gently until about 90% combined; lumps are fine.
  6. If using frozen blueberries, toss them with 2 teaspoons flour, then fold them gently into the batter.
  7. Spoon batter into liners, filling each to the top.
  8. Bake for 18–22 minutes, or until a toothpick comes out clean or with only blueberry juice.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

  1. Sour cream: Plain Greek yogurt can be used as a substitute.
  2. Bananas: Use brown, spotted bananas for best flavor and moisture.
  3. Blueberries: Do not thaw frozen berries before adding. Both fresh and frozen berries work.
  4. Storage: Store cooled muffins in an airtight container up to 3 days, or freeze up to 2 months.
  5. Nutrition: Values are estimates per muffin assuming 12 muffins total.

Nutrition

Calories: 254 kcal, Carbohydrates: 39 g, Protein: 4 g, Fat: 10 g
Like this recipe? Rate and comment below!