Banana Blueberry Muffins are the perfect breakfast treat, with their sweet, but not too sweet taste, bursting with fresh fruit flavor.
Classic Blueberry Muffins are a favorite Breakfast Recipe, but for this I decided to mix things up by also adding delicious banana to these adored baked goods.
Sabrina’s Banana Blueberry Muffin Recipe
There’s nothing better than enjoying a tender muffin with a steaming hot mug of coffee in the morning. This Banana Blueberry Muffin recipe is perfect for baking on a weekend morning, to enjoy fresh, or to eat throughout the week for a quick bite. I used overripe bananas in the batter the same way you would for a Banana Bread Recipe. I’ve also listed my secret to fluffy and moist muffins below the recipe card, so don’t miss out on those tips!
Recipe Card
Ingredients
- 2 ripe bananas , about 1 cup
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries
- 1 tablespoon flour
Instructions
- Preheat oven to 375 degrees and line a muffin tin with muffin liners.
- In a large bowl, whisk together bananas, oil, sugar, eggs, and vanilla until smooth.
- Whisk in sour cream until creamy and well combined.
- Sift together 1 cup flour, baking soda, and salt, whisking it until just combined.
- Pick out a handful of the smallest blueberries and reserve for the topping.
- Toss remaining blueberries in the remaining 1 tablespoon flour.
- Gently fold in the blueberries to the banana bread batter.
- Scoop mixture into muffin liners evenly.
- Top with remaining small blueberries.
- Bake for 20-22 minutes or until a toothpick comes out clean.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Chef’s Note
There are a few easy tips that I use to get the perfect fluffy texture in my muffins. First is to mix the wet and dry ingredients separately before combining them. When combining, be careful not to over mix, or it’ll create a dry and chewy texture. Finally, adding sour cream to the batter makes these muffins very moist and hard to resist.
Table of contents
Can these be made ahead of time?
Absolutely. You can make these to have on hand to eat throughout the week. If you leave them at room temperature, make sure to keep them in an airtight container. They can keep for up to 3 days. If you want them to stay fresh longer, place in the refrigerator for up to 7 days. To warm from out of the fridge, preheat the oven to 300 degrees, lightly tent with foil to keep the moisture in, and heat for 8-12 minutes.
How to Store
- Serve: After a few hours, the baked muffins will start to dry out if you leave them uncovered.
- Store: To keep fresh, add cooled muffins to an airtight container, lined with paper towels. They can stay fresh and soft at room temperature for 2-3 days.
- Freeze: You can also store in an airtight freezer container for up to 3 months.
Frequent Questions
This is a freezer-friendly recipe that you can make now, and store for a quick breakfast later. Let the muffins cool entirely before storing them. For the easiest storage, place in a single layer in a ziplock bag. Carefully seal the bag with as little air as possible. Then label the bag with the date, and freeze it for later. Place the frozen muffins in the fridge to thaw the night before you plan to eat them.
You can use fresh or frozen blueberries in your recipe. If you use fresh, be sure to toss them in flour, otherwise the juice will bleed into the batter as they cook.
Related Recipes
Bakery-Style Muffin Recipes
