Get ready to find your new favorite breakfast treat! This blueberry banana muffin recipe is the perfect marriage of sweet, ripe bananas and juicy, tart blueberries. They are unbelievably moist, incredibly easy to whip up in just one bowl, and guaranteed to disappear from the cooling rack in record time. Whether you need a quick grab-and-go breakfast or a wholesome afternoon snack, these muffins are the delicious answer.
Why You’ll Love This Blueberry Banana Muffin Recipe
This isn’t just another muffin recipe; it’s a game-changer for your morning routine. Here’s why you’ll be making it on repeat:
- Incredibly Moist & Fluffy: Thanks to mashed ripe bananas and a secret ingredient (sour cream!), these muffins have a tender, melt-in-your-mouth texture.
- Uses Up Ripe Bananas: Don’t let those brown-spotted bananas go to waste! This recipe transforms them into the star of the show, providing natural sweetness and moisture.
- One-Bowl Wonder: We love a recipe with minimal cleanup. You can mix the entire batter in a single bowl, making the process quick and simple.
- Freezer-Friendly: Perfect for meal prep! Bake a batch on the weekend and freeze them for easy breakfasts throughout the week.
Key Ingredients for Perfect Muffins
The magic of these muffins comes from a few simple, high-quality ingredients working in perfect harmony. Here’s what you’ll need and why it matters:
- All-Purpose Flour: Provides the structure for our muffins. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off.
- Leaveners: A combination of baking powder and baking soda gives these muffins their signature lift and beautiful domed tops.
- Ripe Bananas: The riper, the better! Bananas with lots of brown spots are sweeter and mash more easily, contributing maximum flavor and moisture.
- Blueberries: Fresh or frozen blueberries work perfectly here. If using frozen, don’t thaw them first to prevent the batter from turning purple.
- Sour Cream: This is the secret weapon for an ultra-moist crumb. The acidity also helps to tenderize the gluten, resulting in a softer muffin. Full-fat plain yogurt is a great substitute.
- Melted Butter: Adds rich flavor and contributes to the tender texture.
- Sugar & Egg: Granulated sugar provides sweetness, while the egg binds everything together and adds richness.
- Vanilla & Salt: These are essential flavor enhancers that round out the taste of the muffins.
How to Make Blueberry Banana Muffins (Step-by-Step)
Follow these simple steps for foolproof muffins every single time. It’s as easy as mix, fold, and bake!
1. Prep Your Muffin Tin and Oven
First things first, preheat your oven to 425°F (220°C). This initial high heat helps the muffins rise quickly, creating those beautiful bakery-style domes. Prepare a 12-cup standard muffin tin by lining it with paper liners or greasing it well.
2. Combine Wet Ingredients
In a large mixing bowl, mash the ripe bananas with a fork until they are mostly smooth with a few small lumps remaining. Whisk in the granulated sugar, followed by the melted butter, egg, sour cream, and vanilla extract. Mix until everything is well combined.
3. Mix in Dry Ingredients
Add the all-purpose flour, baking powder, baking soda, and salt directly to the wet ingredients in the bowl. Using a spatula, mix until the dry ingredients are *just* combined. Be careful not to overmix; a few streaks of flour are perfectly fine at this stage.
4. Gently Fold in Blueberries
Gently fold the blueberries into the batter until they are evenly distributed. If you’re worried about them sinking, you can toss them with a tablespoon of flour before adding them to the batter. Again, minimal mixing is key!
5. Fill & Bake
Divide the batter evenly among the 12 prepared muffin cups, filling each one nearly to the top. For a finishing touch, sprinkle a little coarse sugar over the tops. Bake at 425°F for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue to bake for another 15-18 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips for Bakery-Style Results
Want to elevate your muffin game? Keep these expert tips in mind.
- Do Not Overmix: This is the most important rule of muffin making! Overmixing the batter develops gluten, which results in tough, dense, and rubbery muffins instead of light and fluffy ones. Mix only until you no longer see dry flour.
- Room Temperature Ingredients: Using room temperature egg and sour cream helps the batter come together more smoothly and evenly, resulting in a better texture.
- High-Temp Start for Domed Tops: The initial blast of high heat at 425°F causes the leavening agents to react quickly, forcing the muffin batter to spring upwards and create those coveted tall, domed tops.
- Fill Muffin Cups to the Top: Don’t be shy when filling your muffin liners. Filling them almost full ensures a nice, hearty muffin with a substantial top. This recipe is designed to make 12 full-sized muffins.
Recipe Variations & Substitutions
This recipe is a fantastic base for customization. Here are a few ideas to make it your own:
| Variation | Instructions |
|---|---|
| Streusel Topping | Mix 1/3 cup flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, and 3 tbsp cold cubed butter until crumbly. Sprinkle over muffins before baking. Check out our blueberry streusel muffin recipe for more details. |
| Add Nuts or Spices | Fold in 1/2 cup of chopped walnuts or pecans along with the blueberries. For extra warmth, add 1/2 teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients. |
| Yogurt Substitution | No sour cream? No problem. You can substitute an equal amount of full-fat plain Greek yogurt. Our blueberry yogurt muffins are always a hit! |
| Whole Wheat Flour | For a heartier muffin, replace up to half of the all-purpose flour with whole wheat flour. This is a great trick for making healthier blueberry muffins. |
Storage and Freezing Instructions
One of the best things about these muffins is how well they keep. Here’s how to store them for later.
Storing at Room Temperature
Store the completely cooled muffins in an airtight container at room temperature for up to 4 days. To prevent them from getting soggy, you can place a paper towel in the bottom of the container to absorb any excess moisture.
How to Freeze Muffins
These muffins freeze beautifully. Once completely cool, place them in a single layer in a freezer-safe bag or container. They will keep for up to 3 months. To enjoy, you can let them thaw at room temperature or warm them gently in the microwave for about 20-30 seconds.
Blueberry Banana Muffin Recipe
Blueberry Banana Muffin Recipe (Moist & Easy!)
Ingredients
Equipment
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup standard muffin tin with paper liners or grease it.
- In a large bowl, mash the bananas. Whisk in the sugar, then the melted butter, egg, sour cream, and vanilla extract until well combined.
- Add the flour, baking powder, baking soda, and salt to the wet ingredients. Use a spatula to mix until just combined. Do not overmix; a few streaks of flour are okay.
- Gently fold in the blueberries until they are evenly distributed throughout the batter.
- Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Sprinkle with coarse sugar, if using.
- Bake at 425°F for 5 minutes. Then, keeping the oven door closed, reduce the oven temperature to 350°F (175°C) and continue to bake for another 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ripe Bananas are Best: For the sweetest flavor and most moisture, use bananas with plenty of brown spots.
Storage: Store in an airtight container at room temperature for up to 4 days.
Frequently Asked Questions
Yes, these muffins are perfect for freezing. Allow them to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Absolutely! Frozen blueberries work perfectly. Do not thaw them before adding them to the batter. This helps prevent them from bursting and turning your batter purple. You may need to add 1-2 minutes to the bake time.
A popular trick is to toss the blueberries in 1 tablespoon of the recipe’s flour before folding them into the batter. The light flour coating can help suspend them in the thicker batter, promoting a more even distribution.
Store the cooled muffins in an airtight container at room temperature for up to 4 days. Placing a paper towel in the container can help absorb excess moisture and keep them from getting soggy.
The two key ingredients for moisture in this recipe are very ripe bananas and full-fat sour cream. The bananas provide natural sweetness and moisture, while the fat and acidity in the sour cream create a wonderfully tender and moist crumb.
More Muffin Recipes to Try
We hope you love this easy and moist blueberry banana muffin recipe as much as we do! It’s a truly reliable recipe that delivers delicious results every time. If you try it, please leave a comment below to let us know how it turned out. For more baking inspiration, be sure to follow us on Pinterest!
