4.67 from 18 votes

Banana Blueberry Muffins 

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These banana blueberry muffins are moist, delicious, and easy to freeze for quick snack/meal prep during the week. Plus, they are ready in 25 mins!
Prep time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
£0.34
Makes: 8
Breakfast, Snack
British
Freezable

Crafted with simple ingredients that are likely already in your fridge/pantry (like blueberries, flour, and eggs), these banana blueberry muffins are a weekly staple for any busy professionals or moms who are low on time.

Banana blueberry muffin cut in half and held with 2 hands over the cooling rack with other muffins on a blue background.

Why you’ll love this recipe

Healthy and ready in 25 minutes? Say no more! This delicious batch of banana blueberry muffins will help tide you over until your next snack or meal. They’re freezer-friendly, so you can make multiple batches at a time and enjoy them as you wish.

Using ripe bananas in these blueberry banana muffins recipe ensures every bite is moist and delicious. Bonus, using ripe bananas in this banana blueberry muffin recipe means you can forego sugar as the bananas are sweet enough!

If you’re making a smaller batch of this blueberry banana muffin recipe and have extra bananas, you can create some delicious Mini Pancakes with Biscoff.

Ingredients

Ingredients to make banana and blueberry muffins laid out on a pale blue background and labelled.

Bananas
While this is a recipe for banana blueberry muffins, you can use applesauce instead of bananas. This is also a great swap if you don’t have enough bananas. For every banana, use ½ cup of applesauce. Note: Don’t use more than 1 cup of applesauce as a swap since it can make the batter too liquidy.

Flour
Of course, you can swap regular flour for a gluten-free option in this banana blueberry muffins recipe. You can also use pastry or whole wheat flour for these blueberry and banana muffins.

Honey
Create a vegan-friendly recipe by using other sweeteners in this banana and blueberry muffins recipe, such as maple syrup or agave.See the recipe card for full information on all ingredients and quantities.

See the recipe card for full information on all ingredients and quantities.

How to make this recipe

  1. Start by combining the dry ingredients, mixing the flour, baking powder, cinnamon and salt (Image 1).
  2. Then mash your bananas in a separate bowl and add the melted coconut oil and egg, whisking until well combined. Then whisk in the honey, yogurt, vanilla extract and milk into the bowl (Image 2).
2 step by step photos, the first with dry ingredients with whisk in a glass bowl, the second with wet ingredients including banana and egg mixed with spatula.

3. Next, gradually pour the dry ingredients into the wet ingredients, while folding to keep the air in. Add the frozen blueberries and fold them into the mixture (Image 3).

4. Add the frozen blueberries and fold them into the mixture (Image 4).

2 step by step photos, the first with muffin mixture stirred in a glass bowl, the second with blueberries added to the mixture.

5. Grease your muffin tray with coconut oil (Image 5).

6. Divide the mixture into your muffin tin, filling to the top.Optionally, top with brown sugar for a crunchy muffin top! Place your muffins in the oven for 5 minutes at 220°C and then reduce the temperature to 180°C degrees (without opening the door) and bake for a further 20 minutes (Image 6).

2 step by step photos, the first with the muffin tin being greased and the mixture in a bowl, the second with muffin mix divided into the 6 muffin tin.

7. Place your muffins in the oven for 5 minutes at 220°C and then reduce the temperature to 180°C degrees (without opening the door) and bake for a further 20 minutes (Image 7).

8. Remove from oven, allow to cool and enjoy (Image 8).

2 step by step photos, the first with the filled 6 x muffin tin sprinkled with brown sugar,  the second with the 6 baked muffins.

Other snacks you should try out after this recipe ..

Baked Blueberry muffins laid out on a metal baking rack over a pale blue background.

Tips for best results

Incorporate blueberry jam/jelly into the mixture.
If you can’t get enough of a blueberry flavour in a banana blueberry muffin, add a dollop of blueberry jam into the middle of each muffin. Homemade is best, as you can adjust the sugar to your needs. However, store-bought is also a great option. Feel free to experiment with jams from other fruits, like raspberries!

Toss your blueberries in the dry mixture.
Having all the blueberries sink to the bottom of the blueberry banana bread muffins is always a letdown. You can avoid this by taking a spoonful of your flour and tossing it with the berries before incorporating them into the batter. If you toss them in the flour mixture, the berries will stick better to the batter and stay more spread out during baking. Additionally, tossing them in flour means you won’t have blueberries stuck together while they cook in the muffin tin.

Note: This tip also works for other recipes/ingredients. For example, you can toss shredded carrots and chopped nuts in the dry ingredients before incorporating them into the batter for carrot muffins or blueberry banana nut muffins so it doesn’t sink to the bottom.

Don’t thaw your frozen blueberries.
Toss your blueberries directly into your batter (once tossing them in flour) without thawing. If you thaw frozen blueberries, you risk having mushy berries in these easy banana blueberry muffins.

Note: These muffins are great alongside dishes like Chocolate Swirl Custard Toast, and Mini Pancakes with Biscoff when crafting a breakfast spread for guests or a significant other.

A side shot of a half eaten muffin showing the blueberries inside and fluffy cake and held with a hand with painted nails.

FAQS

Can I use fresh berries?

Yes! You can bake with fresh blueberries instead of frozen ones. You’ll still want to coat them in flour before adding them to the batter to help keep them afloat in the banana blueberry muffins.

Can I use gluten-free flour?

Yes, you can absolutely use gluten-free flour in this recipe! Use a 1:1 swap. As a note, you may need to add slightly more liquid to the batter to account for this swap, as gluten-free flour absorbs more liquid than regular flour.

Do they travel well?

These are the best blueberry banana muffins for a reason – they travel well. Even though there’s yoghurt in the recipe, you do not need to refrigerate these muffins. However, they will stay good for longer if you refrigerate any leftovers.

Can I freeze these banana blueberry muffins?

Yes! They’re great for meal prep since you can freeze banana blueberry muffins. Once fully cooled, remove them from the muffin cups, pack them in an airtight container or baggie, and then put them in the freezer. They should be good for up to three months.

Can I reheat these muffins?

There’s no need to reheat the muffins. If you have frozen some, let them thaw in the fridge overnight, and they’re ready to eat!

Other tasty breakfast recipes for you to try… Raspberry Pancakes, Creamy Mushroom Toast and Healthy French Toast with Cinnamon

Blueberry muffins laid out on a metal cooling rack with some blueberries in a bowl behind.

If you tried this Banana Blueberry Muffins recipe , it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

Banana Blueberry Muffins

Print
4.67 from 18 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
£0.34
Breakfast, Snack
British
Freezable
Servings: 8
These banana blueberry muffins are moist, delicious, and easy to freeze for quick snack/meal prep during the week. Plus, they are ready in 25 mins!

Ingredients

  • 3 bananas (£1.00/8)=(£0.37)
  • 1 large egg (£0.88/6)=(£0.15)
  • 60 g yogurt (£0.69)
  • 275 ml milk (£0.50)
  • 175 g frozen blueberries (£1.99/2)=(£1.00)

Cupboard Essentials

  • 340g g plain flour
  • 3 tsp baking powder
  • ½ teaspoon cinnamon
  • ¼ tsp salt
  • 3 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 4 tbsp honey

Method

Start by preheating the oven to 220°C fan.

  • Combine the dry ingredients by mixing the flour, baking powder, cinnamon and salt.
  • In a separate bowl mash your bananas. To that, add melted coconut oil and egg and whisk until well combined. Once combined whisk in the honey, yogurt, vanilla extract and milk into the bowl.
  • Next, gradually pour your dry ingredients into the wet ingredients while folding to keep air in. Grease your muffin tray with coconut oil and after folding the frozen blueberries into the mix, divide into your muffin tin, filling to the top. Optionally, top with brown sugar for a crunchy muffin top!
  • Place your muffins in the oven for 5 minutes at 220°C and then reduce the temperature to 180°C degrees (without opening the door!) and bake for a further 20 minutes.

Notes

  • Enhance blueberry flavor: Add a dollop of blueberry jam to the middle of each muffin for a stronger blueberry taste.
  • Prevent sinking blueberries: Toss blueberries in flour before adding them to the batter to avoid them sinking to the bottom of the muffins.
  • Use frozen blueberries directly: Avoid thawing frozen blueberries before adding them to the batter to prevent them from becoming mushy in the muffins.

Nutrition

Servings: 8 servings
Fat: 7g
Calories: 321kcal
Carbohydrates: 57g
Protein: 9g

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