Blueberry Banana Muffins

Discover the ultimate baked treat with our Jumbo Blueberry Banana Muffins. Indulge in the perfectly balanced flavor combination of juicy blueberries and ripe bananas in every delicious bite. Once you take a bite, you won’t be able to resist having just one.

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

We also like to freeze fresh blueberries so we can enjoy the delicious summer blueberry flavors all year round. It’s such a simple muffin recipe, and it’s a great one for the kids to help out with.

These delicious Blueberry Banana Muffins are a great way to sneak some fresh fruit into a tasty breakfast treat to have with a hot cup of coffee.

We make these muffins in a jumbo muffin pan, though you can make regular-sized blueberry banana muffins by using a normal muffin pan and adjusting the baking time.

Ingredient Notes

For the Muffins

• Fresh Blueberries
• Three Bananas – The riper, the better when it comes to using bananas in baking!  
• Two Eggs
• Milk
• Vanilla Extract
• All-Purpose Flour – These muffins can also be made using gluten-free flour. I like to use King Arthur 1-1 Gluten-Free Flour.
• Brown Sugar
• Butter
• Baking Powder
• Salt
• Ground Cinnamon

For the Streusel Topping

• Brown Sugar
• Ground Cinnamon
• Softened Butter – Optional, if you prefer a softer topping, add butter.

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.

Making muffins or banana bread are great ways to use up those overripe bananas. 

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

Step-by-Step Guide to Freezing Bananas

1. Start by peeling ripe bananas and cutting them into 1-2 inch pieces.
2. Line a baking sheet with parchment paper to prevent sticking, and arrange the banana slices in a single layer.
3. Place the bananas in the freezer and let them freeze for approximately 1 hour.
4. Once frozen, transfer the banana slices to a freezer-safe bag and label them with the date. Frozen bananas can stay fresh in the freezer for 2-3 months.
5. When ready to use, remove the bananas from the freezer and allow them to thaw. You can either let them sit at room temperature for a few hours or microwave them for 2 minutes on a microwave-safe plate.
6. If you prefer mashed bananas, you can also freeze mashed bananas in premeasured 1-cup containers like Souper Cubes for easy portion control.

Recipe Tip: For tips on speeding up the ripening process, check out this related post on freezing and ripening bananas.

Equipment Needed

• A Muffin Tin – I like to use a jumbo-sized muffin pan, but you can also make regular-sized muffins, they just will bake for less time.
• Measuring Cups and Measuring Spoons
• Cupcake/Muffin Liners or Cooking Spray
• A Rubber Spatula
• A Cookie or Ice Cream Scoop
• Mixing Bowls
• A Pastry Blender

How to Make the Muffins

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

Preheat the oven to 400°F. Place muffin liners in the cups of a muffin pan or spray the pan with cooking spray and set it aside. 

In a large mixing bowl, mash the bananas with the back of a fork. Some small chunks are fine, as they will continue to be mashed when mixed with the other ingredients.

Add the eggs to the banana mixture and mix well after each one. Then, mix in the milk and vanilla extract.

In a separate large bowl, mix the flour, sugar, softened butter, baking powder, salt, and cinnamon with a pastry blender or the back of a fork until the mixture resembles coarse crumbs.

Slowly add the dry ingredients to the banana mixture and mix until just combined and no flour is visible.

Gently fold in the blueberries with a rubber spatula.

Fill the lined muffin cups with batter about ¾ of the way full. Use an ice cream scoop for easy and equal distribution of batter.

Recipe Tip: I like to use my cookie scoop to measure out the batter evenly. The scoop that I use measures ¼ cup of batter in each scoop. Using this tool also gives a nice rounded top for your muffins.

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

Note: You can use a smaller muffin pan, but you will need to adjust the batter amount in each muffin cup and decrease the baking time to 15 -18 minutes.

How to Make the Streusel Topping

These muffins can be made with two kinds of streusel topping – soft or crunchy.

• If you want a crunchier topping, stick with the original recipe.
• If you prefer a softer streusel topping, add one tablespoon of softened butter to the mix.

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

Bake the muffins for 25 minutes. (Bake for 15-18 minutes for regular-sized muffins.)

Check for doneness by poking a toothpick into the center of the muffins. If it comes out clean, they are done. A few little crumbs on the toothpick are okay.

Let them cool slightly on a wire rack before serving.

Recipe Tips

• Before you begin, make sure the butter is softened. This will help it mix into the other ingredients easier.
• 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 cupcake liners in your muffin pan cups to ensure the muffins will come out of the pan easier. 
• Don’t over-mix the batter to ensure that the muffins are light and fluffy. Mix just until the wet ingredients and dry ingredients are just barely combined, and you no longer see flour in the mix.

Frequently Asked Questions

How to Store Muffins

The muffins should be stored in an airtight container or on a dish covered with plastic wrap. They should stay fresh for 2-3 days. They can also be stored in your refrigerator for up to five days, or they can be frozen.

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 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 the bag. Make sure you get most of the air out of the bag. Place into another freezer bag and make sure to get the 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. Having them in the freezer will give you a great option for quick breakfasts for busy mornings.

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 easy muffin recipes?

We love making muffins to have for a grab-and-go quick breakfast for busy mornings, and our whole family loves them. Here are some of our favorites:

Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you. 

Update Note: This recipe was originally posted earlier in 2016, but was published again in 2020 & updated in 2023 to include step-by-step directions and new photos.