These banana blueberry muffins are some of the best healthy muffins I’ve ever made! Adding yogurt to these muffins keeps them moist and soft. Whole grain, refined sugar-free and oil-free recipe. (Tested with dairy-free yogurt too!)
Friends, I LOVE THESE MUFFINS.
Oh my gosh are they good. They’re honestly a favorite. I know I say that a lot when it comes to new recipes here but these are just so quick and easy, have the perfect texture – and juicy blueberries!
You can’t beat blueberry muffins, right?
And then we add banana because 1) I just can’t get enough banana muffin recipes and 2) banana adds a natural sweetness and moisture without needing extra sugar or oil.
Let’s talk about what you need for this muffin recipe…
Ingredients needed for Healthy Banana Blueberry Muffins
- Whole wheat pastry flour – Or whole wheat white flour, or a mix of whole wheat and all-purpose. This recipe wasn’t tested with grain-free flours. Whole wheat pastry flour will yield the softest muffins.
- Baking soda & salt
- Bananas – Adds natural sweetness
- Maple syrup – Lightly sweetened with maple syrup for more flavor and the sweetness we all like in a muffin recipe. Also option to add a touch more granulated sugar (for those with a sweeter tooth).
- Yogurt – You can use Greek, Skyr, or traditional. Also tested with almond-based greek yogurt!
- Eggs – You may be able to sub flaxseed meal here (1 TBSP flaxseed meal + 3 TBSP water, sit to gel) but I haven’t tested this version yet. For most of my other muffin recipes, this sub works. Would love to hear if you try!
- Vanilla – Always a good idea! Add a 1/4 tsp almond extract for a special flavor.
- Blueberries – I used fresh but you can also use frozen. Just make sure they’re not thawed out. Your batter may get more blue.
How to make banana blueberry muffins with yogurt
Most muffin recipes are so easy, and these yogurt blueberry muffins are no different. All you need are a couple of bowls, a whisk and spatula, a lined or greased 12-cup muffin pan.
When mixing ingredients, I like to use two separate bowls to ensure the flour and baking soda is combined before adding to the wet ingredients.
Add half of the flour mixture to the wet ingredients, along with the blueberries; give it a gentle couple of stirs before adding in the rest of the flour and fully stirring until just combined.
When using wheat based flours, you want to make sure you don’t over-stir or you’ll end up with tougher muffins.
TIP: To keep the blueberries from sinking to bottom of the batter bowl, gently toss with a little bit of flour – about 2-3 tablespoons.
I like to bake these muffins at 425ºF for 5 minutes, then drop the oven temperature down to 350º and continue baking for another 12 minutes or so. Baking at a higher temperature first gives the muffins a higher rise.
Because, muffin tops.
Questions about these Banana Blueberry Muffins
- Are these banana blueberry muffins healthy? That’s relative – but considering the fact there is less added sugar compared to traditional muffins, and whole grain flour is used, I’d say these are pretty healthy!
- Can I use a gluten-free flour? Your best bet is to use a 1:1 gluten-free baking flour (I like Bob’s). It *should* work just fine, but I didn’t test this yet myself. If the batter seems too thick, add 3-4 tablespoons of milk. If looking for a grain-free banana muffin recipe, try this one and add blueberries 🙂
- Can I sub banana? If you can’t have bananas or just don’t care for them, you can probably substitute pumpkin puree. I am not sure applesauce would give the same texture here, so I’d be weary of that sub.
- Can I sub the eggs? Most of my muffin recipes you are able to sub the eggs with: 2 TBSP flaxseed meal mixed with 6 TBSP water; sit 5-10 minutes until gel forms. Add in as instructed. I did not test this yet but let me know if you do.
But what’s a muffin without a good ole slab of melted butter?
The real deal or plant-based, your choice.
More fruity muffin recipes to love
If you make this recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
- 1 3/4 cups whole wheat pastry flour* (see notes)
- 1 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 425ºF and line muffin pan with paper liners, or spray with oil; set aside.
- In a medium bowl whisk together dry ingredients; set aside.
- In large bowl combine well-mashed banana with maple syrup (and granulated sugar if using). Whisk in yogurt, then add eggs and vanilla and whisk until smooth. Slowly add in half of the flour. Stir gently then fold in the blueberries and rest of flour until combined. Careful not to over-mix or you’ll end up with tough muffins.
- Evenly distribute batter into prepared pan, filling about 2/3 way full. Top with more blueberries if you want some to show in the muffin tops. Top with sprinkling sugar for sweeter tops. Bake muffins at 425ºF for 5 minutes. (Baking at a high temp first gives higher muffin tops.) Then drop oven temp down to 350ºF and continue baking for 12-15 minutes. Check for doneness by inserting toothpick in center. Muffins are done when no wet batter is present on the toothpick(some crumb is okay).
- Allow muffins to cool in pan for a few minutes before transferring to rack to cool completely.
- Muffins best enjoyed within 3-4 days. Best served warm with your favorite butter or nut butter – so good!
FLOUR: This recipe was not tested with grain-free or gluten-free flours. If looking to make gluten-free, 1:1 Gluten-Free Baking Flour is your best option but I have not tested this myself. Half whole wheat, half all-purpose may be subbed with similar results.
SUGAR: You can omit the granulated sugar if you don’t need these muffins on the sweeter side. Using extra-ripe, brown bananas will give you a sweeter muffin as well. The maple syrup adds a nice amount without being overly sweet. If you want to omit the liquid sweetener, you will likely need to add 1/4 cup milk in its place.
TO MAKE DAIRY-FREE: Use plant-based greek yogurt (just make sure it’s thicker and not super drippy).
TO MAKE EGG-FREE: Use 2 TBSP flaxseed meal mixed with 6 TBSP water; sit 5-10 minutes until gel forms. Add in as instructed. (I did not test this yet but it should work, as it does with most of my other muffins.)
Nutrition information approximate. Calculated without additional granulated sugar.
- Serving Size: 1 muffin
- Calories: 123
- Sugar: 9g
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 31