Blueberry Banana Muffins
You will not believe how good these blueberry banana muffins are! I love banana bread and Mike loves blueberry muffins, so these were a huge hit in our house. This recipe truly is the best of both worlds. I have no idea why it took me so long to think of combining bananas and blueberries in muffin form, but I’m so glad I stumbled across this recipe. I had some freshly picked Michigan blueberries in the house, along with some overripe bananas and decided to search for a recipe to combine them. And let me tell you, we may never go back to straight blueberry muffins again, that’s how good these are! I hope you try these blueberry banana muffins and love them as much as we do. 🙂
Blueberry Banana Muffins
Yield: Makes 12 muffins
Ingredients:
- 3 large ripe bananas
- 3/4 cup sugar
- 1 egg, slightly beaten
- 1/3 cup melted butter
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups blueberries
Directions:
- Preheat oven to 375. Line 12 muffin cups with paper liners and set aside.
- Mash the bananas in a large mixing bowl. Add the sugar and egg and mix until well combined. Stir in the melted butter.
- In a separate bowl, combine the flour, baking soda, baking powder and salt. Stir into the wet ingredients. Gently stir in the blueberries. Transfer the batter the prepared muffin tin. Bake 20 minutes, or until a toothpick inserted in a center muffin comes out with moist crumbs attached.
from food.com
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
Oh my, these just look so perfect! I know my husband would love these too 🙂
i made these yesterday and they are absolutely delicious!! so moist and flavorful
My daughter and I just made these. They are the best blueberry muffins! We had to stop ourselves at just one. I did the sugar to 1/2 cup and might take it down to 1/3 cup next time, but I don’t have a big sweet tooth.
Thank you!
Can I use frozen blueberries?
Made these tonight…they are SO good! 🙂 I agree with you-I might never go back to regular blueberry muffins.
These have a very unique flavor! I enjoyed them. I used half wheat flour, just two bananas, and put my frozen blueberries in a bowl of hot water at the beginning. They were mostly thawed by the time I was ready to fold them in. I didn’t use the whole 1.5 cups, I might cut it to 1 cup next time. Thanks for sharing!
Just baked this earlier today. Taste great! Mum and I ate our pieces with satisfactory smiles! 😀 I cut down the sugar to half cup though. Thanks for the recipe, Megan!
These are so delicious! I have made them a bunch already! Does anyone know the caloric information on these?
I made a vegan version using this recipe and they turned out amazing! Thanks for sharing.
it’s roughly 2271 calories…
per muffin 🙂
190 cal
5g fat
34g carbs
2.5g protein
2g fibre
These came out awesome! I used whole wheat flour and ommited the sugar. They are so yummy from all of the fruit, sugar isn’t needed. Thanks for the great recipe.
I’m so glad you liked them! Good to know about the sugar – I will try it without next time 🙂
Sorry to be the one with a negative comment but I would leave out the salt & bicarbonate of soda as they leave a salty / soapy after taste, to be honest they were awful & in the bin now, but it may have been something I did wrong, give them a try.
I’m sorry you didn’t like them! I never noticed a salty or soapy aftertaste, but everyone’s taste buds are different. Thanks for commenting and letting me know.
We made these tonight and they are great! Didn’t tweak the recipe at all. Thanks Megan!!
I made these and they were great! I did substitute dried blueberries for fresh, since I had them on hand. I reduced the flour to 1 cup and added 1/2 cup grape nuts. I cut the sugar to 1/2 cup and added 1/4 cup sweetened shredded coconut.
These are wonderful. I made exactly as recipe and so moist.
My husband and I enjoyed making these together. We followed the recipe exact!y as written. Made some regular sized muffins and some tiny bite sized ones. All turned out great. Only negative is they are so good we ate way too many!
I used brown sugar instead of white , and used 2 1/2 cups frozen blueberries and cooked a little longer, sooooo good
Megan, I pinned this recipe long ago, and had forgotten about it until yesterday. Â They are amazing! Â I put frozen berries directly into the batter, and they turned out great. Â I plan to make these often. Â Thanks for sharing the recipe.
These are my go-to blueberry muffin recipe! Â I sub brown sugar for white, white whole wheat flour and coconut oil for the butter. Â So great!
I’ve made these several times following recipe exact and they were always great!!! I tried to be  more health conscious and dropped the sugar to 1/2 cup.  Still good but going back to your original recipe.  The little extra makes it better.  I have substituted brown sugar which worked fine! I wonder if Tweeksie was using selfrising flour? In that case the baking soda and powder would be extra and would affect the taste.  I’ve never noticed anything except yum yum good when I make them and follow your directions.Â