Blueberry Banana Breakfast Muffins are the perfect way to start your day with a sweet and fruity boost. Soft, moist, and packed with ripe bananas and juicy blueberries, these muffins are like little pockets of morning happiness. They’re slightly sweet with just the right amount of natural flavors, making them a great choice for breakfast or a quick snack.
I love making these muffins because they come together so easily, and the combination of bananas and blueberries always brings a smile to my face. Sometimes I sneak in a handful of chopped nuts or a sprinkle of cinnamon to make them even more delicious. Plus, they fill up the kitchen with the best smells, which is a great way to wake up!
My favorite way to enjoy these muffins is fresh from the oven with a little spread of butter or cream cheese. They’re also great to pack in a lunchbox or have with a cup of tea during a cozy afternoon break. Whenever I make a batch, they disappear quickly—these muffins are definitely a crowd-pleaser in my house!
Key Ingredients & Substitutions
Bananas: Use ripe bananas with brown spots for natural sweetness and moisture. If you don’t have bananas, unsweetened applesauce can work but the taste changes.
Blueberries: Fresh blueberries give a burst of juiciness, but frozen work well too—just don’t thaw before adding to keep batter from turning purple.
Sugars: A mix of granulated and brown sugar adds sweetness and a bit of chewiness. Honey or maple syrup can replace sugars but adjust liquids accordingly.
Oil or Butter: Vegetable oil keeps muffins moist, but melted butter adds richer flavor. Choose depending on your preference or availability.
How Do You Avoid Overmixing Muffin Batter?
Mixing the dry and wet ingredients just until combined is key to tender muffins. Overmixing can make muffins dense and tough.
- After adding dry ingredients to wet, stir gently with a spatula.
- Stop mixing as soon as you don’t see flour streaks.
- Fold in blueberries carefully to keep them intact.
Equipment You’ll Need
- Muffin tin – shapes the muffins perfectly and helps them bake evenly.
- Muffin liners – make cleanup easy and keep muffins from sticking.
- Mixing bowls – one for dry ingredients, one for wet; helps keep things organized.
- Whisk or fork – great for mixing wet ingredients smoothly.
- Rubber spatula – perfect for folding in blueberries without crushing them.
- Measuring cups and spoons – ensures you get the right amounts for best results.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture and a nutty flavor.
- Swap blueberries for raspberries or chopped strawberries for a different berry twist.
- Stir in a teaspoon of cinnamon or nutmeg for warm spice notes that complement banana.
- Mix in mini chocolate chips for a touch of sweet chocolate, perfect for kids or chocolate lovers.
Blueberry Banana Breakfast Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Time You’ll Need
This recipe takes about 10 minutes to prepare and around 20 to 25 minutes to bake. Give the muffins 5 minutes to cool before enjoying. So overall, plan for about 35 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Get Your Oven Ready and Prep the Muffin Tin:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup to keep the muffins from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This helps spread the rising agents evenly.
3. Combine Wet Ingredients:
In a large bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, vegetable oil (or melted butter), egg, and vanilla extract. Mix everything together until it’s well blended.
4. Bring Wet and Dry Ingredients Together:
Slowly add the dry ingredient mix into the banana mixture. Stir gently just until you see no more flour. Be careful not to overmix—it’s okay if the batter looks a bit lumpy.
5. Fold in the Blueberries:
Gently fold in the fresh or frozen blueberries with a spatula. Try not to squish them so they keep their shape and don’t color the whole batter.
6. Fill Muffin Cups and Bake:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Pop the tray into the oven and bake for 20 to 25 minutes, or until a toothpick poked into a muffin comes out clean.
7. Cool and Enjoy:
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Then, enjoy your fresh Blueberry Banana Breakfast Muffins warm or at room temperature with your favorite morning drink!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just use them straight from the freezer without thawing to prevent the batter from turning purple. Fold them in gently to keep the berries intact.
How Should I Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months.
Can I Substitute the Oil with Butter?
Absolutely! Melted butter works wonderfully and adds a richer flavor. Swap in equal amounts and mix it with the wet ingredients as usual.
Is It Okay to Overmix the Batter?
Avoid overmixing to keep your muffins tender and fluffy. Stir just until the dry ingredients are incorporated; a few lumps are perfectly fine.
