These easy banana blueberry muffins are a mash-up of our popular blueberry muffins, banana muffins, and this healthier banana bread. These better-for-you muffins taste incredible and, thanks to the banana, are super moist in the middle! This muffin recipe calls for eggs, but if you are looking for an egg-free or vegan recipe, try our easy vegan blueberry muffins!
Key Ingredients
Bananas: I love baking with bananas. They add moisture and sweetness, which allows us to reduce the sugar in our muffin recipe. I use 2 large bananas; the riper, the better! Blueberries: Fresh or frozen blueberries are great. If you are using frozen, do not thaw them before adding them to the batter, otherwise they will make your muffins purple. Flour: For these muffins, you can use 100% whole wheat, spelt, or white whole wheat flour. If you are sensitive to whole wheat flour, you can make a 50:50 blend of whole wheat and all-purpose flour, as we do for these whole wheat pancakes. Coconut Oil: I usually use butter for baked goods, but I opt for melted coconut oil in these muffins. Coconut oil goes a bit further in the moisture department than butter, so you can use it a little less and get the same results. Sugar: Use your favorite type of sugar for these muffins. Plain granulated sugar is fine, or you can swap it for something a little less processed, like coconut sugar. Egg: This helps to add some structure, but a flax egg should also do the trick. Baking Powder and Baking Soda: These help our muffins brown and rise nicely. Salt and Vanilla: Both make our muffins taste amazing!
How to Make Banana Blueberry Muffins
These muffins are quick and easy to make. Whisk your dry ingredients together in one bowl and combine the wet ingredients in another bowl. I just use a fork to mash my banana. If it’s nice and ripe, it will mash down into a paste quickly! Combine the wet and dry ingredients, and then fold in your blueberries. Remember, if you are using frozen berries, add them frozen. Divide the batter between muffin cups, and then, if you’d like a crunchy top, add a sprinkle of turbinado sugar to each muffin top before baking. When baking muffins, I like testing their doneness by gently touching them. It’s ready to come out of the oven if it bounces back. If my finger leaves an indent, the muffins need a little more time. These healthier muffins bake up to be moist, tender, and delicious. They also smell incredible! For another easy recipe, try our lemon blueberry muffins! 3/4 cups (190g) whole wheat flour, white whole wheat, or spelt flour 1/3 cup (65g) sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon fine sea salt 2 large ripe bananas, mashed with a fork, about 1 cup 1 large egg 1/2 teaspoon vanilla extract 1 to 3 tablespoons water or milk, as needed 6 ounces blueberries, fresh or frozen (do not thaw), about 1 cup 1 tablespoon turbinado sugar, optional for muffin tops 2Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. 3In another bowl, whisk the melted coconut oil, mashed banana, egg, and vanilla until blended. 4Add the banana mixture to the bowl with the dry ingredients, and then use a fork to combine. (Only mix until combined; try not to beat the batter too much. This will make the baked muffins dense.) 5If the batter seems too thick or dry, stir in a tablespoon or two of water or milk. 6Fold in the blueberries. 7Fill muffin cups 3/4 full then sprinkle the tops with turbinado sugar (optional). 8Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.
