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Banana Blueberry Muffins

Banana Blueberry Muffins

Use up ripe bananas and embrace the fruit of the season; blueberries and make my easy and super moist recipe for Banana Blueberry Muffins.
5 from 1 vote
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Course: Appetizer, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24
Calories: 141kcal


  • 2 cups + 1 tablespoon all-purpose flour divided
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • ¾ cup brown sugar
  • 2 eggs beaten
  • 6 mashed overripe bananas
  • 1 pint blueberries


  • Preheat oven to 350 degrees Fareneheit. Lightly grease a 9×5 inch loaf pan.
  • In a large bowl, combine 2 cups of flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten.
  • In a separate bowl, mix together the fresh blueberries with 1 tablespoon all-purpose flour. Then carefully fold into the muffin batter until well incorporated.
  • Spray cooking spray in muffin pans and then scoop batter into muffin cups. Repeat until all the batter is used.
  • Bake in preheated oven for 20 minutes, until a toothpick inserted into center of the muffin and it comes out clean. Let muffins cool in pan for 5 minutes, then carefully remove each muffin by using a spoon. Place on wire rack to cool completely.


Calories: 141kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 78mg | Potassium: 146mg | Fiber: 2g | Sugar: 12g | Vitamin A: 168IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
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