These bakery-style muffins are sweet, very moist, and easy to make. They will rise and bake to a golden brown. A winning flavor duo that brings together the sweetness of ripe bananas with the burst from juicy blueberries. They are ready in 45 minutes and freeze wonderfully.

Stack of three blueberry banana muffins in paper liners. White background.

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Ultimate breakfast muffin?

Though I was expecting a great muffin, this unique flavor combination turned out to be even more delicious. The sweet banana and the juicy blueberries make a great pair.

The batter comes together in no time, so that you can whip it up at a moment's notice. And the blueberries don't sink and are well distributed throughout the batter.

The perfect marriage when you can't decide between banana muffins or blueberry muffins. Lately, I added these oat muffins with banana and blueberries, so now you have another breakfast option.

Testing Notes

Stir the batter by hand. This is not the recipe to use an electric or stand mixer, as it will overmix the batter and make the muffins dense. We don't want that. Use a whisk, two bowls, and then a spatula to fold in the fruit.

Sifting dry ingredients is necessary. It adds air to the batter and dissolves clumps (especially if using baking soda), which helps integrate the ingredients.

A moist crumb is key. Using oil adds richness and not overbaking the muffins ensures soft and moist ones.

Muffins are at their best the day they're baked, and eating them within the first hours makes a difference. That said, I do make and freeze them for hectic mornings or weekends, and these muffins can be revived from a stay in the freezer or from having lost their softness from one day to the other by warming them in a medium oven (350°F/180°C) before eating. Just a few minutes until they're wonderful again.

White marble surface and light blue cloth with metal plate of blueberry banana muffins in paper liners.

Ingredient Notes

Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.

Blueberries: you can use fresh or frozen berries.
Bananas: use very ripe ones with brown specks. They have the best, sweetest banana flavor.
Sugars: white granulated and brown sugar are used. They each bring something to the recipe, but you can use only one of them (1 cup total) if that's all you have.
Vegetable oil: I use sunflower oil, which is neutral, but coconut oil, canola, or even light olive oil can be used.
Flour: This recipe works with both all-purpose flour and cake flour.
Baking powder: make sure it's not expired.

Steps to make blueberry banana muffins

This is an old-fashioned muffin recipe made by mixing the wet ingredients in a bowl and the dry ingredients in another large mixing bowl, and then combining the two. Very easy!

Mashed banana added to muffin batter in a glass bowl.

Wet ingredients

Whisk them together in a medium bowl. Use a whisk; there's no need to beat. Then add the mashed bananas. I like them a little chunkier, but you can mash them until very smooth.

Sifting flour mixture into a glass bowl. Top view. Light gray background.

Dry ingredients

Sift the flour mixture to avoid impurities and clumps.

Add the liquid ingredients into the dry ones all at once. Fold the fruit gently with a spatula so you don't smash the berries.

Scooping blueberry banana muffin batter into paper liners in a metal pan. Blue white apron as background.

Filling the pan

Make sure you distribute the fruit throughout the batter. I like to use an ice cream scoop to fill the paper cups evenly, not exceeding ¾ of their capacity.

Baking

Muffin tin: I like to use paper liners (paper cups or muffin liners) because it's easier to clean afterward, they keep the muffins moist, and are great if you want to transport them. But you can simply butter or use baking spray for the muffin pan.
For a crunchier topping, you can add a sprinkling of sugar (half a teaspoon) to each muffin top before baking.
When are the muffins done? Use the baking time given in the recipe as your guide, check five minutes earlier, and see if the tester or toothpick comes out clean. All ovens are different, so it might take a few minutes more or less than specified.

White background with bitten blueberry banana muffin.

Storage

Cool completely before storing to prevent sogginess. Use airtight containers, resealable bags, or plastic wrap. Layer muffins with parchment paper to prevent sticking. Remove excess air and seal tightly. Store in a cool, dry place like a pantry.

Avoid refrigerating as it dries out muffins. For freezing (up to one month), wrap well or use airtight containers. Freeze while warm for softer texture. Defrost unwrapped at room temperature and warm slightly in oven before serving.

Holding a bitten blueberry banana muffin over white plate with wole ones. White surface with fruit in bowls.

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Ultimate breakfast muffin?

Testing Notes

Ingredient Notes