Blueberry Banana Muffins

Have overripe bananas at home? No problem! These blueberry banana muffins are the perfect way to put those bananas to use. Easy to make, these muffins are perfect for a delicious breakfast, guilt-free dessert, or even a mid-day snack. 

I am always buying bananas. Some weeks my kids eat an entire bunch of them in three days! Other weeks they don’t even want to look at the bananas. I never know what kind of week I am going to have, so sometimes I end up buying too many and then I tear up a little when I see them starting to get just a bit too ripe witting there on my counter. 

Since I do not like to be wasteful, especially when it comes to food, I always try to find something to bake when my bananas start to get overripe. 

I  adore fruit desserts, some of my favorites to make are my double chocolate banana bread and my delicious no-bake strawberry cheesecake lasagna.  This time though, I wanted to try something a little different. I needed something that was sweet, but not too sweet. Something with fruit like blueberries and raspberries that could double as a breakfast OR a dessert. And thus, these banana blueberry muffins were created! 

Two of my absolute favorite fruits to eat at breakfast time are bananas and blueberries. So I thought, combine the two together and I’ll have something magically delicious for sure!

Blueberry Banana Muffin Recipe

There is something so amazing about baking with bananas. They make recipes so insanely moist and add a little extra sweetness to any dish. Bananas are so versatile too. You can make everything from banana bread to pancakes and even banana cookies! 

I always try to keep my recipes as simple as possible. As a mom of two, I just don’t have a ton of time to be using a million different ingredients and getting a hundred different pans dirty in the process. So this banana muffin recipe will be no different! It only featured my pantry staples, some fruit, and takes one mixing bowl and a muffin pan to make! 

The key ingredients that you will  need are: 

• 3 ripe bananas
• 1 cup blueberries (fresh or frozen)
• 1 egg
• 2 cups flour
• 2 tsp baking soda
• 2/3 cup milk
• 1/4 cup vegetable oil
• 2/3 cup sugar
• 1/3 cup brown sugar (optional)
• 1Tbsp vanilla extract

I also tossed in a few raspberries I had in my fridge. These didn’t get measured, but if I had to guess I would say it was only about 1/4 cup of raspberries. 

Using Frozen Berries when Baking Muffins

While I love to use fresh berries, I find myself not always having them on hand. Depending on what’s in season, I don’t always have fresh blackberries, raspberries, or blueberries readily available. Because of that, and due to frozen being much more cost-effective, I use frozen berries when baking muffins more times than not. 

I will either freeze fresh berries myself or buy the already frozen ones from my local grocery store. You can easily just pull frozen berries right out of your freezer and toss them into any recipe you want. If you want to minimize the bleeding of the color ( especially in blueberries), you will want to rinse the frozen berries and pat them dry before adding to your recipe. 

As far as taste/texture/cook time, I have never noticed a difference when cooking with fresh or frozen berries. 

Freezing Blueberry Banana Muffins

These muffins don’t tend to last very long in my house, but I do try to make enough to where I can have breakfast all week. Banana muffins are wonderful as a “make ahead” breakfast! They freeze well, reheat beautifully, and are super easy to just grab when I am running out the door to take to the office with me. 

If you want to freeze your muffins, make sure they are fully cooled first. Then wrap them, individually, in aluminum foil and place then in a freezer bag. These should last 2-3 months! So if you make very large batches, then you will be set for a while! 

When it is time to re-read them, simply take them out the night before. Of, if you are in a rush or forget to set one out, you can wrap the muffin in a slightly damp paper towel and microwave for 30 seconds.

Printable Blueberry Banana Muffin Recipe

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Blueberry Banana Muffins

Have overripe bananas at home? No problem! These blueberry banana muffins are the perfect way to put those bananas to use. Easy to make, these muffins are perfect for a delicious breakfast, guilt-free dessert, or even a mid-day snack. 

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana muffin, muffins

Prep Time 10 minutes

Cook Time 20 minutes

Servings 12 muffins

Ingredients

• 3 Overripe bananas
• 1 cup blueberries fresh or frozen
• 1 egg
• 2 cups flour
• 2 tsp baking soda
• 2/3 cup milk
• 1/4 cup vegetable oil
• 2/3 cup sugar
• 1/3 cup brown sugar optional
• 1 tbsp vanilla extract

Instructions

1. Preheat oven to 400°

2. Mash the bananas into a paste

3. Mix the berries into the mashed banana.

4. Mix in the wet ingredients: Vegetable oil, egg, milk, & vanilla

5. SLOWLY fold in your dry ingredients until a smooth(ish) batter, careful not to overmix: Four, baking soda, sugars

6. Fill your muffin pans 3/4 of the way with batter.

7. Cook for 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

8. Let cool for about 10 minutes and enjoy!

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Jessi

Jessi is the creative mind behind The Coffee Mom, a popular blog that combines parenting advice, travel tips, and a love for all things Disney. As a trusted Disney influencer and passionate storyteller, Jessi’s authentic insights and relatable content resonate with readers worldwide.