These blueberry banana muffins bake up tall, soft and bursting with juicy berries, and they get their sweetness from ripe bananas, honey and a little brown sugar.
The batter comes together in two bowls without a mixer, and you can use all purpose flour, whole wheat flour or a mix of both. Coconut oil keeps the crumb moist, and a short blast of high heat at the start gives the tops a bakery style dome. They make an easy breakfast, snack or lunchbox treat.
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Why This Blueberry Banana Muffins Recipe Works
Mashed banana replaces much of the fat and sugar you would normally need, so the crumb stays moist while the sweetness stays gentle. Honey and brown sugar fill in the rest.
Whisking the wet ingredients into the dry ones just until combined keeps the muffins tender. Folding in the berries last prevents the batter from turning purple and muddy.
The high heat start of 425 degrees F lifts the batter quickly, and dropping to 350 degrees F cooks the centers gently, which is how you get domes without dry edges.
Ingredients for Blueberry Banana Muffins
- 2 cups all purpose flour or whole wheat flour, or a mix of both, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 cup mashed ripe bananas, about 3 medium or 2 large
- 1/2 cup packed light or dark brown sugar
- 1/4 cup honey or pure maple syrup
- 1/4 cup melted coconut oil, or vegetable oil
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup milk, dairy or nondairy, at room temperature
- 1 1/4 cups fresh or frozen blueberries, do not thaw
- 1 tablespoon coarse sugar, for sprinkling on top, optional
Flour. All purpose gives the lightest muffins, while whole wheat adds a nutty flavor and a slightly denser crumb.
Leaveners. Baking soda reacts with the bananas and brown sugar, and baking powder gives steady lift.
Banana, honey and sugar. Together they sweeten the batter and keep it moist, and maple syrup can stand in for the honey.
Coconut oil and egg. Melted coconut oil gives richness, and the egg binds everything together.
Blueberries. Keep frozen berries frozen so their juices do not bleed into the batter.
How to Make Blueberry Banana Muffins
1. Prepare the pan Preheat the oven to 425 degrees F. Spray a 12 count muffin pan with nonstick spray or line it with paper liners.
2. Whisk the dry ingredients In a large bowl, whisk the flour, baking soda, baking powder, cinnamon and salt until evenly mixed.
3. Mix the wet ingredients In a medium bowl, mash the bananas with a fork, then whisk in the brown sugar, honey, coconut oil, egg, vanilla and milk.
4. Combine and fold Pour the wet mixture into the dry and whisk until just combined. Fold in the blueberries gently. The batter will be semi thick.
5. Fill the cups Divide the batter among the cups, filling them all the way to the top, and sprinkle with coarse sugar if you like.
6. Bake in two stages Bake for 5 minutes at 425 degrees F. Keeping the muffins in the oven, lower the heat to 350 degrees F and bake 15 to 18 minutes more, until a toothpick comes out clean.
7. Cool Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
How to Serve Blueberry Banana Muffins
Serve the muffins warm with butter or at room temperature alongside coffee or tea. For a brunch tray, pair them with muffin tin egg bites and a tall glass of strawberry blueberry kefir smoothie. If your crowd loves berries, add fluffy blueberry pancakes or a tray of blueberry crumble muffins for variety.
How to Store and Reheat Blueberry Banana Muffins
Keep the muffins covered at room temperature for 2 to 3 days. For longer storage, wrap them tightly and freeze for up to 3 months, then thaw on the counter or warm them briefly in a hot oven at 350 degrees F. Cool them completely first so condensation does not make the tops sticky.
Tips and Variations for Blueberry Banana Muffins
Pick very ripe bananas. Heavily speckled bananas give the most sweetness and the strongest banana flavor.
Do not thaw the berries. Frozen blueberries keep their shape and prevent purple streaks.
Mix gently. A few small lumps are fine, since overmixing makes tough muffins.
Fill every cup high. The batter is semi thick, so mound it up for tall domes.
Use a mix of flours. Half all purpose and half whole wheat balances tenderness and nutty flavor.
Swap the sweetener. Maple syrup replaces honey one to one, and coconut sugar can replace brown sugar.
Check early. Start testing with a toothpick near the early end of the bake time so the muffins do not dry out.
Store safely. Cool leftovers quickly and follow this University of Minnesota Extension guide to storing leftovers for storage basics.
Frequently Asked Questions About Blueberry Banana Muffins
Can I make blueberry banana muffins with whole wheat flour?
Yes. Use all whole wheat or a mix with all purpose flour. All whole wheat makes a denser muffin, so a mix gives a softer crumb.
Can I freeze blueberry banana muffins?
Yes, for up to 3 months. Wrap them well or use a freezer bag and thaw at room temperature.
Why are my blueberry banana muffins flat?
Old baking soda, overmixing or skipping the hot start can all cause flat tops. Check that your leaveners are fresh and fill the cups to the top.
Can I use fresh instead of frozen berries?
Yes. Fresh and frozen both work, and frozen berries do not need thawing.
What milk works well?
Dairy or nondairy milk both work. Use room temperature milk so the coconut oil stays smooth in the batter.
Blueberry Banana Muffins with Honey and Coconut Oil
Equipment
- 12 count muffin pan
- paper liners
- Wire cooling rack
- Mixing bowls
Ingredients
Main Ingredients
- 2 cup all purpose flour or whole wheat flour, or a mix, spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ⅛ tsp kosher salt
- 1 cup mashed ripe bananas about 3 medium or 2 large
- ½ cup brown sugar packed light or dark
- ¼ cup honey or pure maple syrup
- ¼ cup coconut oil melted, or vegetable oil
- 1 large egg at room temperature
- 1 tsp vanilla extract
- ⅔ cup milk dairy or nondairy, at room temperature
- 1 ¼ cup blueberries fresh or frozen, do not thaw
- 1 tbsp coarse sugar for sprinkling on top, optional
Instructions
Cooking
- Prep. Heat the oven to 425 degrees F and prepare a 12 count muffin pan with spray or liners.
- Mix. Combine the dry ingredients in one bowl, then whisk the mashed bananas, sugar, honey, oil, egg, vanilla and milk in another and stir the two together until just combined.
- Fold and fill. Fold in the berries and fill each cup to the top, adding coarse sugar if using.
- Bake. Bake 5 minutes at 425 degrees F, then lower to 350 degrees F for 15 to 18 minutes more, until a toothpick comes out clean.
- Cool. Cool 5 minutes in the pan, then move to a rack.
