Okay, flavor adventurers, get ready, because I’m about to drop a serious flavor bomb on you: my Banana Blueberry Muffins! I’m talking bakery-level deliciousness, but made right in your kitchen with a few simple ingredients. I know, I know, it sounds too good to be true, but trust me, these are the real deal.

I wasn’t always a muffin fanatic. Let’s be honest, most muffins are dry, bland, and about as exciting as watching paint dry. But then, one fateful morning, I tasted a Banana Blueberry Muffin that changed everything. It was moist, bursting with flavor, and had that perfect balance of sweet and tangy. It was a flavor revelation.

That moment sparked a mission. I HAD to recreate that magic in my own kitchen, Cuba Queen style, of course. After countless batches (some epic wins, some total flops – we’ve all been there!), I finally nailed it. This isn’t just any Banana Blueberry Muffin recipe. This is THE recipe.

These Banana Blueberry Muffins are the answer to your breakfast dreams, afternoon cravings, and everything in between. They perfectly represent the Cuba Queen philosophy: big, bold flavors that make every day feel like a celebration. And the best part? They’re surprisingly easy to make.

Get ready to impress your friends, your family, and most importantly, yourself. Let’s turn your kitchen into a bakery, one Banana Blueberry Muffin at a time! You are going to love this Banana Blueberry Muffin recipe, I just know it! Let’s go!

INGREDIENTS You Need for This:

Here’s the Banana Blueberry Muffins lineup – a short list, but each ingredient packs a serious punch!

1 ½ cups all-purpose flour: This is the base, but don’t be afraid to experiment with whole wheat for a nuttier flavor in your Banana Blueberry Muffins!
¾ cup granulated sugar: For that perfect sweetness. I sometimes use coconut sugar for a hint of caramel.
1 teaspoon baking powder: This is your rise-to-the-occasion agent for light and fluffy Banana Blueberry Muffins.
½ teaspoon baking soda: Helps with browning and adds a slight tang.
½ teaspoon salt: Enhances all the other flavors. Don’t skip it!
½ cup (1 stick) unsalted butter, melted: This is where the magic happens! Melted butter adds richness and moisture that oil just can’t match for this Banana Blueberry Muffins.
2 large eggs: Binds everything together.
1 cup mashed ripe bananas (about 2-3): The riper, the better! Those brown spots mean extra sweetness and flavor for the best Banana Blueberry Muffins ever!
½ cup milk: Adds moisture. I’ve also used almond milk with great results.
1 teaspoon vanilla extract: A touch of warmth.
1 cup fresh blueberries: The stars of the show! Frozen blueberries work too, but fresh are always best when available.
Optional: Turbinado sugar for sprinkling on top of your Banana Blueberry Muffins before baking – adds a delightful crunch!

Ingredients for banana blueberry muffins laid out on a wooden surface

The secret to truly epic Banana Blueberry Muffins is using really ripe bananas. Like, almost-too-ripe-to-eat ripe. Those are the ones bursting with the most flavor. Also, don’t skimp on the vanilla – it adds a layer of warmth that complements the banana and blueberry perfectly.

For the best blueberries, hit up your local farmer’s market. You’ll find the freshest, juiciest berries that will make these Banana Blueberry Muffins sing! If not, don’t hesitate on the frozen ones!

This ingredient list is short but mighty! Each ingredient plays a vital role in creating the perfect Banana Blueberry Muffins flavor and texture. Now, let’s get cooking! Let’s make these healthy banana blueberry muffins.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s turn these ingredients into golden, delicious Banana Blueberry Muffins!

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. This is key to easy muffin removal!
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed for consistent baking.
In a separate bowl, whisk together the melted butter, eggs, mashed bananas, milk, and vanilla extract. This wet mixture is the key to moist and tender Banana Blueberry Muffins.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t overmix! A few lumps are okay. Overmixing will result in tough muffins.
Gently fold in the blueberries. Be careful not to crush them. You want those juicy bursts of flavor in every bite of your Banana Blueberry Muffins.
Fill the muffin cups about ⅔ full. This will give them room to rise without overflowing.
If desired, sprinkle the tops of the muffins with turbinado sugar for a crunchy, sweet topping. This is my secret weapon for bakery-style Banana Blueberry Muffins!
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, these Banana Blueberry Muffins take exactly 19 minutes. Every oven is different, so keep an eye on them!
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to cool evenly.

Pro tip for Banana Blueberry Muffins perfection: Don’t be afraid to experiment with adding other ingredients! Chocolate chips, chopped nuts, or even a swirl of peanut butter can take these muffins to the next level.

Here’s where most people mess up their Banana Blueberry Muffins – they overmix the batter! Remember, gentle is key. Just stir until the ingredients are combined, and you’ll be rewarded with light and fluffy muffins.

While your Banana Blueberry Muffins are working their magic in the oven, grab your camera – these are Instagram gold! Picture that golden-brown crust, those juicy blueberries, the perfect shape. And then tag me in your creation!

PRESENTATION:

Okay, flavor adventurers, your Banana Blueberry Muffins are baked to golden perfection. Now, let’s make them look as good as they taste!

First things first: presentation. A simple muffin can go from everyday to extraordinary with just a few thoughtful touches. Start with a pretty platter or basket lined with a colorful napkin. This simple step makes these Banana Blueberry Muffins even better.

For an extra touch of elegance, dust the tops of the Banana Blueberry Muffins with powdered sugar. It adds a delicate sweetness and a beautiful visual contrast.

Now, let’s talk pairings. These Banana Blueberry Muffins are amazing on their own, but they also play well with others. A dollop of Greek yogurt or a drizzle of honey adds a creamy sweetness that complements the flavors perfectly. Serve with a side of fresh fruit for a light and refreshing breakfast or brunch.

These Banana Blueberry Muffins absolutely slay at picnics, potlucks, and brunch parties. They’re easy to transport, and everyone loves them! Plus, they’re a crowd-pleaser that’s sure to impress.

People absolutely lose their minds when I serve these Banana Blueberry Muffins at weekend brunches. They’re always the first thing to disappear!

Got leftovers? No problem! These Banana Blueberry Muffins are delicious the next day. Simply store them in an airtight container at room temperature. Or, for a special treat, try toasting them and spreading them with butter or cream cheese.

For a seasonal twist, try adding a sprinkle of cinnamon or nutmeg to the batter during the fall. In the summer, experiment with different berries, like raspberries or strawberries. These Banana Blueberry Muffins also make a great base for a simple berry crumble or crisp. These are the most moist banana blueberry muffins you will ever try!

FAQs:

Got questions about these Banana Blueberry Muffins? I’ve got answers! Here are some of the most common questions I get about this recipe:

Can I make these Banana Blueberry Muffins vegan? Absolutely! Simply substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) and use almond milk instead of regular milk. The taste is still amazing! In fact, there are plenty of recipes for vegan banana blueberry muffins. Easy Vegan Blueberry Banana Muffins – Plant-Based on a Budget is a great one to start with!
Can I use frozen blueberries instead of fresh? Yes, you can! Just be sure to rinse them before adding them to the batter to prevent them from bleeding and turning the muffins blue.
What if I don’t have all-purpose flour? You can use whole wheat flour or a gluten-free flour blend instead. Just keep in mind that the texture may be slightly different.
How do I know when my Banana Blueberry Muffins are perfectly done? A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
Can I add chocolate chips to these muffins? Of course! Chocolate chips and blueberries are a match made in heaven.
What’s the best way to store these Banana Blueberry Muffins? Store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months.
Can I make these Banana Blueberry Muffins ahead of time? Yes, you can! Simply bake them ahead of time and store them in an airtight container. They’re perfect for meal prepping or for a quick and easy breakfast.
Can I make these muffins gluten-free? Absolutely! Swap the all-purpose flour for a gluten-free blend. Be sure to check out Blissful Blueberry Banana Spelt Muffins (vegan + refined sugar-free … for another tasty variation.

Remember, cooking is all about experimentation! Don’t be afraid to get creative and try new things. If you don’t have an ingredient, don’t panic! You’ll always find a way to make Banana Blueberry Muffins work. If your kids love this Banana Blueberry Muffins recipe, they’ll go crazy for Egg Muffins with Spinach and Feta!

CONCLUSION:

These Banana Blueberry Muffins are more than just a recipe; they’re a celebration of flavor, simplicity, and the joy of baking. They represent everything Cuba Queen stands for: bold, delicious food that’s accessible to everyone. It makes these healthy banana blueberry muffins. This Banana Blueberry Muffins reminds me of another family favorite, Mini Banana Pudding Cheesecakes!

Here are my Banana Blueberry Muffins Power Tips:

Ripe Bananas are Key: Don’t underestimate the power of a ripe banana! The riper, the sweeter, and the more flavorful your muffins will be.
Don’t Overmix: Overmixing the batter will result in tough muffins. Gently stir until just combined for light and fluffy results.
Sprinkle with Turbinado Sugar: This simple step adds a delightful crunch and takes these muffins from good to bakery-worthy.

And don’t forget to check out these Parmesan Zucchini Muffins for more flavor ideas: Parmesan Zucchini Muffins

I’ve made a few variations I love! I can even make easy banana blueberry muffins with a few simple changes.

Chocolate Chip Banana Blueberry Muffins: Add ½ cup of chocolate chips to the batter for a decadent treat.
Nutty Banana Blueberry Muffins: Add ¼ cup of chopped nuts (walnuts, pecans, or almonds) for added texture and flavor.
Spiced Banana Blueberry Muffins: Add a pinch of cinnamon, nutmeg, or allspice to the batter for a warm and cozy twist.

Of all the versions, the Nutty Banana Blueberry Muffins get the biggest reaction!

I know you can do this! These Banana Blueberry Muffins are so easy to make, even if you’re not a seasoned baker. Just follow the steps, and you’ll be rewarded with a batch of golden, delicious muffins that everyone will love. So good, you’ll want to compare the recipe to other blueberry banana muffins. Check out another recipe for comparison Healthy Vegan Blueberry Banana Muffins – My Quiet Kitchen.

Now go forth, flavor adventurers, and create some Banana Blueberry Muffin memories! I’m confident that this Banana Blueberry Muffin recipe will become a staple in your kitchen. Don’t forget to tag me in your creations – I can’t wait to see what you come up with!

And while you’re at it, if you enjoyed the flavor profile of this Banana Blueberry Muffins recipe, check out these Egg Muffins with Spinach and Feta Egg Muffins with Spinach and Feta or these Mini Banana Pudding Cheesecakes: Mini Banana Pudding Cheesecakes for more inspiration!

Banana Blueberry Muffins

Print Recipe

These Banana Blueberry Muffins are moist, delicious, and packed with flavor. A perfect breakfast or snack, they’re easy to make and naturally sweetened with bananas.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baked
Cuisine: American

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
2 large ripe bananas, mashed
2 large eggs
1 teaspoon vanilla extract
½ cup milk
1 cup fresh blueberries

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the mashed bananas, eggs, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries.
Fill each muffin cup about ⅔ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, add a streusel topping before baking, or a sprinkle of cinnamon. Serve warm with a pat of butter.