Blueberry Banana Muffins Recipe with Moist, Tender Crumb

Discover the ultimate baked treat with these Jumbo Blueberry Banana Muffins. Juicy blueberries and ripe bananas combine for moist, flavorful muffins that disappear fast—one bite and you’ll want another.

This Blueberry Banana Muffin recipe is a weekend favorite for breakfast and brunch. It’s simple to prepare, great for warm-weather berries, and easy to adapt if you prefer regular-sized muffins instead of jumbo.

We often freeze fresh blueberries when they’re in season so the bright summer flavor is available year-round. The recipe is straightforward and kid-friendly—perfect for baking with little helpers.

These muffins are a tasty way to add fruit to your morning routine and pair perfectly with coffee or tea. The recipe is written for a jumbo muffin pan, but you can use a standard pan—just reduce the bake time accordingly.

Ingredient Notes

For the Muffins

• Fresh blueberries
• Three bananas — the riper the bananas, the sweeter and more flavorful the muffins
• Two eggs
• Milk
• Vanilla extract
• All-purpose flour — you can substitute a 1:1 gluten-free flour if needed
• Brown sugar
• Butter
• Baking powder
• Salt
• Ground cinnamon

For the Streusel Topping (optional)

• Brown sugar
• Ground cinnamon
• Softened butter — optional; add for a softer topping

Overripe bananas work best in baked goods because their starches convert to sugars as they ripen, making your muffins sweeter and more aromatic. If you have overripe bananas you aren’t ready to use, freeze them for later.

How to Freeze Bananas

1. Peel ripe bananas and cut them into 1–2 inch pieces.
2. Arrange the banana pieces in a single layer on a parchment-lined baking sheet to prevent sticking.
3. Freeze for about one hour until the pieces are solid.
4. Transfer frozen pieces to a labeled freezer-safe bag; they keep well for 2–3 months.
5. To use, thaw at room temperature or microwave briefly. You can also freeze mashed bananas in pre-measured containers for easy portions.

Equipment Needed

• Muffin tin — jumbo preferred for this recipe; standard pans work with shorter bake time
• Measuring cups and spoons
• Muffin liners or cooking spray
• Rubber spatula
• Cookie or ice cream scoop for even portions
• Mixing bowls
• Pastry blender (optional) for the streusel

How to Make the Muffins

Wash and dry the blueberries and set them aside.

Preheat the oven to 400°F. Line a jumbo muffin pan with liners or grease the cups and set aside.

In a large bowl, mash the bananas with a fork until mostly smooth. Add the eggs, mixing well after each one, then stir in the milk and vanilla extract.

In another large bowl, combine the flour, brown sugar, softened butter, baking powder, salt, and cinnamon. Use a pastry blender or fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Slowly add the dry mixture to the banana mixture, stirring until just combined and there is no visible flour. Do not overmix.

Fold in the blueberries gently with a rubber spatula so they do not burst.

Fill each lined jumbo muffin cup about 3/4 full. A scoop that holds 1/4 cup works well to portion batter for uniform muffins. Add a few extra blueberries on top if desired for a prettier finish.

Note: If using a standard muffin tin, fill cups proportionally and bake for 15–18 minutes instead of 25.

How to Make the Streusel Topping

You can make two kinds of streusel for these muffins: crunchy or soft. For a crunchy topping, mix brown sugar and cinnamon as written. For a softer topping, add one tablespoon softened butter and mix until crumbly.

Sprinkle a small amount of streusel over each muffin before baking.

Bake jumbo muffins for about 25 minutes (15–18 minutes for standard muffins). Check doneness with a toothpick—if it comes out clean or with a few crumbs, the muffins are ready. Let them cool briefly on a wire rack before serving.

Recipe Tips

• Use softened butter so it blends evenly into the dry ingredients.
• Bring eggs and milk to room temperature along with the butter for better mixing and texture.
• Line your muffin cups to make removal easier and reduce cleanup.
• Don’t overmix—mix until the batter is just combined for light, tender muffins.

FAQ

How to Store Muffins

Store cooled muffins in an airtight container or covered dish at room temperature for 2–3 days. Refrigerate for up to five days, or freeze for longer storage.

To freeze: cool completely, freeze the muffins in a single layer on a baking sheet for about 30 minutes, then transfer to a freezer bag. Remove excess air and double-bag if possible to prevent freezer burn. Use within three months.

To thaw: leave muffins at room temperature for an hour or microwave briefly—start with 5 seconds and increase as needed. Many banana-based baked goods taste even better the next day after the flavors have melded.

More Easy Muffin Ideas

Muffins are a great grab-and-go breakfast. Try other favorites like glazed carrot cake muffins, mixed berry muffins, or savory egg muffins for variety.

Desserts

Easy Glazed Carrot Cake Muffins

Desserts

Blueberry Banana Muffins

Muffins

Fruit Explosion Muffins – Mixed Berry Muffins

Breakfast

Egg Muffins

Did you make this recipe? If so, please leave a comment and rating below — I love hearing from you.

Update Note: This recipe was originally posted in 2016 and updated with new photos and step-by-step directions in later years.