Banana Blueberry Muffins
Print Recipe
5 from 1 vote

Banana Blueberry Muffins

The perfect breakfast for busy mornings, and loaded with delicious fruity flavors!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Bread Recipes, Breakfast, Muffin Recipes, Quick Bread Recipes
Cuisine: American
Servings: 12 Banana Blueberry Muffins


  • 3 bananas (overripe bananas, mashed)
  • 1 large egg (beaten)
  • 1/3 cup butter (1/3 cup = 5 Tbsp + 1 tsp, melted)
  • 3/4 cup sugar
  • 1 lemon (juice and zest)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups all purpose flour (+ 2 Tbsp for coating the blueberries)
  • 1 cup blueberries
  • 2 tbsp coarse sugar granules (optional, garnish)


  • Preheat your oven to 375 degrees F (190 degrees C) and grease your muffin pan, coat with non-stick cooking spray, or line with paper muffin liners.
  • In a medium bowl combine the mashed bananas, melted butter, and beaten egg. Add the sugar, lemon (juice and zest), baking soda, baking powder, and salt. Mix well.
  • Add the flour and mix just enough to incorporate into the wet mixture.
  • In a ziploc bag combine blueberries and 2 tbsp flour, gently roll blueberries in the flour by turning the bag upside down and back up again. Gently fold flour coated blueberries into the batter, to avoid turning the batter purple.
  • Spoon into greased muffin tins (or muffin papers), filling about 2/3 full. Sprinkle the coarse sugar over each muffin (if desired).
  • Bake at 375 degrees F (190 degrees C) for 20 minutes or until inserted toothpick comes out clean. Remove from the oven and allow to cool 2-3 minutes in the pan before serving warm. Remove to a wire cooling rack to cool completely if the muffins will be stored for later.