Blueberry Banana Muffins

These Blueberry Banana Muffins are made jumbo sized for more delicious flavor. The mix of blueberries and banana go so well together. It will be hard to stop at just one muffin!

This Blueberry Banana Muffin recipe is one that we have made for breakfast many times on the weekends.  It has become a favorite especially during the summer when blueberries are in season here. 

We make these muffins in a jumbo muffin pan. Make sure when you are making this muffin recipe to use a jumbo muffin pan, like this Baker’s Secret 6-Cup Texas Muffin Pan from Amazon.

To make these Blueberry Banana Muffins, you probably already have some of the ingredients in your pantry. Here is what you will need to make these delicious muffins…

Grocery Shopping List:

• blueberries
• three bananas
• two eggs
• milk
• vanilla extract
• all-purpose flour
• brown sugar
• butter
• baking powder
• salt
• ground cinnamon

The riper the better when it comes to using bananas in baking!  Making muffins or banana bread are great ways to use up those overripe bananas. 

Why are overripe bananas better for baking? During the ripening process, the starches in the bananas are converted to sugar. The bananas will be sweeter and your muffins will be more flavorful.

If you have bananas that are overripe but you are not ready to use them, freeze them until you are going to use them.

How to freeze bananas:

Peel the ripened bananas and slice them into one to two inch pieces. Lay the bananas in a single layer on a baking sheet that covered with parchment paper (this way the bananas won’t stick to the pan).

Next, place bananas in your freezer until the they are frozen (about an hour). Once they are frozen, put the bananas in a freezer bag.

Freezing them this way will prevent the bananas from sticking to each other.

Tip: Label the bag with the date so you remember how long the bananas have been in there. Bananas that are frozen correctly can stay fresh in the freezer for two to three months.

When ready to use them, take them out ahead of time to thaw.

To thaw the bananas, place them in a bowl for a couple of hours to soften. You can also thaw them in the microwave. Just place them on a microwave safe plate in your microwave for two minutes. Since microwaves can vary, you may need to thaw them a little longer if they are still slightly frozen after two minutes.

Here is a post that has great tips on freezing and speeding up the ripening of bananas.

How to make Blueberry Banana Muffins:

Wash the blueberries and them set aside on paper towels or a towel to dry.

Preheat your oven to 400 degrees.

Mash the bananas with the back of a fork. Some pieces of banana are okay to have as they will be placed in the mixing bowl with the other ingredients. You just don’t want to place the whole bananas into the bowl.

Place the mashed banana into a large mixing bowl. Add in the eggs, beating after each one. Then add in the milk and vanilla.

In a large bowl, blend together the flour, sugar, softened butter, baking powder, salt and cinnamon using a pastry blender or the back of a fork.

Slowly add in the dry ingredients to the banana mixture. Mix just until all the ingredients are combined and you no longer see flour in the mix.

Using a spatula, gently fold in the blueberries.

Place the liners in the muffin cups. Make sure you are using a jumbo sized muffin pan and liners for this recipe.

Fill the lined muffin cups 3/4 full. I like to use my ice cream scoop to measure out the batter evenly. This ice cream scoop that I use measures 1/4 cup batter in each scoop. Using this tool also gives a nice rounded top for your muffins.

Tip: You can add a few blueberries to the top of the muffin to make them look a little prettier.

How to make the streusel topping for the muffins (optional):

This is optional. These Blueberry Banana Muffins will taste great either way!

I originally wrote the topping recipe using only brown sugar and ground cinnamon which made a crunchier topping. However, a reader left me comment recently saying that they had added some butter to the topping…

I had to try that idea. It was also delicious! It depends on your taste buds which type of topping you would like. If you want a crunchier one, stick with the original recipe. If you prefer a softer topping, add one tablespoon of softened butter to the mix.

Combine the ingredients in a small bowl and sprinkle a little over each muffin before baking.

Bake the muffins for 25 minutes. Let them cool slightly before serving.

Recipe Tips and Tricks:

Let’s talk butter first…

Before you begin, make sure your butter is softened. This way you will be able to mix the butter in with the other ingredients easier.

How long does the butter need to sit out at room temperature? Usually sitting on your kitchen counter for about 30-60 minutes will be enough.

Need to thaw your butter quickly? Here is a great way to do that.

How do you know if your butter is softened enough? Gently press down on the butter. If you can make a small indent on it, your butter is good to go.

Other recipe tips…

When taking out your butter to soften to room temperature, take out the eggs and milk also.  This way these ingredients will also incorporate better with the rest of the ingredients.

Place muffin liners in your muffin pan cups to ensure the muffins will come out of the pan easier. (And make sure they are jumbo sized liners for this recipe!)

Don’t over mix the batter to ensure that the muffins are light and fluffy. Mix just until the wet and dry ingredients are combined and you no longer see flour in the mix.

The muffins should be stored in a dish with a cover or use plastic wrap. They should stay fresh for up to three days. They can also be stored in your refrigerator for up to five days.

Want to freeze the muffins for another day?

First, let the muffins completely cool. Then place them in a single layer on a baking sheet or pan and place them in your freezer until they are frozen (about 30 minutes).

Once they are frozen, place them into a freezer bag and seal. Make sure you get most of the air out of the bag. Place into another freezer bag and make sure to get air out of that bag as well. This will help to prevent freezer burn.

Tip: Label the bag with the date and use them up within three months.

To thaw the muffins, leave them out on the counter for at least an hour. Need them fast? Thaw them in your microwave. Start with 5 seconds and then check them. Microwaves can vary so they may need a little longer.

Tasty tip: Banana muffins (and banana bread) often are better the next day. I like to make the muffins and save them for the next day since the banana seems to soften them up after a day. They also seem to be more flavorful after sitting for a day!

Looking for more delicious baking recipes with fruit?

If so, try my Blueberry Pancake recipe. Sooo good! They are one of my favorite pancake recipes.

Another recipe is this one for Chocolate Raspberry Banana Bread. It’s perfect for summer and fall with fresh raspberries. But really, it can be made any time of the year! 

Give them a try…they might become a favorite in your house too! 

If you make this recipe, please let me know how you liked it in the comments/ratings below. I love to hear from you!

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Update Note: This recipe was originally posted earlier in 2016, but was published again in 2020 to include step by step directions and new photos.