These Blueberry Banana Muffins are the perfect treat for your family! They are easy to make, use everyday ingredients, and only 1 mixing bowl!
Love banana muffins and blueberry muffins?? Well, now you can have them both in one muffin! My kids love these muffins and they are so easy to make they do it themselves.
My family and I have a love for muffins and a few of our favorites are Raisin Bran Muffins (makes a huge batch and are perfect for stashing in the freezer!) and Lemon Muffins (they are so bright and delicious!).
Oh and can’t forget these Double Chocolate Strawberry Muffins if you like a dessert type muffin.
Why Are These Blueberry Banana Muffins So Good?
- Ready in 30 minutes
- Soft, fluffy, and moist
- Extra blueberries (you’re welcome)
- Tall muffin tops
- Great flavor of banana and blueberry in one muffin
FLOUR, BAKING POWDER, SALT, and VANILLA: All purpose flour provides the base, baking powder provides the rise (make sure yours is fresh), salt, and vanilla add to the flavor of the muffin.
BUTTER AND SOUR CREAM: Both of these add flavor and moisture to the muffins.
SUGAR: Needed to sweeten
EGGS: Necessary to bind it all together
BANANA AND BLUEBERRIES: Can’t be blueberry banana muffins without them! And use really ripe bananas for the best banana flavor!
How To Make Blueberry Banana Muffins:
These are so simple to make and only require 1 bowl and no mixer! No weird or hard to find ingredients and no complicated steps make these perfect for serving with breakfast, brunch, or even a snack.
In a large bowl whisk together the dry ingredients. Add the wet ingredients and stir until almost completely combined. One final step of folding in the blueberries. This step will also finish mixing in the dry ingredients.
Scoop into muffin pan and bake for 10-15 minutes.
Fill your muffin pan to close to the top and make sure your batter is nice and thick.
Yes, that is a great option when fresh are too expensive or aren’t available.
No, this is not necessary and really not recommended because it will bleed and make the batter blue. So stir them in while frozen unless you are looking for smurf muffins, lol.
Cool muffins completely then place in a freezer safe bag or container. Place in the freezer for up to 3 months. Thaw at room temperature.
Looking For Some More Delicious Breakfast or Brunch Ideas?
- Berry Baked Oatmeal
- Fluffy Buttermilk Pancakes
- Cinnamon Sugar French Toast Sticks
- Bean and Cheese Breakfast Tacos
- Ham and Egg Breakfast Cups
Blueberry Banana Muffins
- 2 cups (275g) all purpose flour
- ⅔ cup (145g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large very ripe bananas, well mashed
- 2 large eggs
- ½ cup (113g) unsalted butter, melted
- ½ cup (120g) sour cream
- 2 teaspoons vanilla
- 1½ cups (215g) fresh blueberries
- Preheat oven to 425°F. Line a 12 cup muffin tin with paper liners if desired, and set aside.
- In a large bowl combine the flour, sugar, baking powder, and salt. Add the mashed banana, eggs, melted butter, sour cream, and vanilla. Stir until ALMOST combined. Fold in the blueberries.
- Scoop into muffin tin filling each to the top. Add extra blueberries on top before baking if desired. Bake for 10-15 minutes or until muffins are lightly golden and a toothpick inserted comes out clean or with just a few crumbs. Cool in pan for 10 minutes before removing if not using liners. If using liners remove immediately.
- FREEZER FRIENDLY: Cool muffins completely then place in a freezer safe bag or container. Place in the freezer for up to 3 months. Thaw at room temperature.
- BLUEBERRIES: Can use frozen blueberries; do not thaw.
- Can sprinkle the tops with sparkling sugar before baking.