These Banana Blueberry Muffins are soft, naturally sweetened, and made with wholesome ingredients. A healthier muffin recipe for busy mornings or meal prep.
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You can’t beat blueberry muffins, right?
And then we add banana because:
- I just can’t get enough banana muffin recipes (see my peanut butter banana muffins and my healthy banana nut muffins as prime examples)
- Banana adds a natural sweetness and moisture without needing extra sugar or oil.
These banana blueberry muffins are one of many ways to use up ripe bananas. They’re soft, moist, and packed with juicy blueberries in every bite.
Recipe Highlights
- No oil, thanks to Greek yogurt and ripe bananas that keep these muffins soft and tender.
- Sweetened with bananas and maple syrup for just the right amount of sweetness.
- Made with whole grain flour and simple pantry staples for a nourishing breakfast or snack.
- Freezer-friendly & meal prep ready!
Main Ingredients
- White whole wheat flour – For a whole grain muffin recipe.
- Bananas – Adds natural sweetness, banana flavor (obviously), and moisture! Make sure to grab really spotty one for the best flavor.
- Maple syrup – Lightly sweetened with maple syrup for more flavor and the sweetness we all like in a muffin recipe.
- Yogurt – You can use Greek, Skyr, or traditional. Also tested with almond-based greek yogurt!
- Eggs – Provide structure.
- Blueberries – I used fresh but you can also use frozen. Just make sure to coat them in a little flour before adding to your batter.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Directions (with photos)
Most muffin recipes are pretty simple, and these banana blueberry muffins are no different. All you need are a couple of bowls, a whisk and spatula, and a liners for a 12-cup muffin pan.
Preheat oven to 425º F and line 12-cup muffin pan with liners. If your liners aren’t non stick, you’ll want to spray them, since this muffin recipe doesn’t have any oil in it. My favorite liners linked in recipe card.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Begin mixing wet ingredients: 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.
Combine: 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.
Bake: 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. Then drop oven temp down to 350ºF and continue baking for 12-15 minutes.
Muffin Baking Tips
- 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.
- To keep the blueberries from sinking to bottom of the batter bowl, gently toss with a little bit of flour – about 2-3 tablespoons.
Baking Temperature Hack
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.
How to Store & Reheat
At room temperature: Once completely cooled, store the muffins in an airtight container lined with a paper towel. Keep another paper towel on top to absorb moisture. They’ll stay fresh for up to 2 days.
In the refrigerator: For longer storage, place muffins in an airtight container and refrigerate for up to 5 days. Let them come to room temperature or warm briefly before eating for the best texture.
In the freezer: Banana blueberry muffins freeze well. After cooling completely, store them in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge or microwave for 20–30 seconds.
Pro tip: Avoid storing muffins uncovered or while warm—this traps moisture and can make them soggy.
Recipe FAQs
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 the banana?
Because these are specifically made with banana in mind, I would not feel comfortable giving you a substitute ingredient. Your best bet is to check out my other healthy muffin recipes, some listed below the recipe card!
Can I sub the eggs?
You may be able to substitute the eggs here using flax seed eggs, but I would not make that change if you’re trying to sub gluten-free flour as well.
Can I use frozen blueberries in banana blueberry muffins?
Yes. Frozen blueberries work well in this recipe—just add them straight from the freezer and gently fold them in to prevent bleeding.
How ripe should bananas be for muffins?
Very ripe bananas with lots of brown spots are best. They’re sweeter, mash easily, and add moisture to the muffins.
Why are my banana blueberry muffins dense?
Dense muffins are usually caused by overmixing the batter. Mix just until the dry ingredients are incorporated to keep the muffins light and fluffy.
Banana Blueberry Muffins
Ingredients
Dry Ingredients
- 1.75 cups white whole wheat flour*, see notes
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 1 cup well-mashed extra-ripe banana, about 2 medium bananas
- 1/4 cup pure maple syrup
- 1/4 cup granulated sugar*, can omit
- 2/3 cup plain yogurt or skyr*, 0%, 2% or whole milk
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 425ºF and line muffin pan with paper liners and *gently* spray with oil, or use silicone liners; set aside.
- Whisk dry ingredients: In a medium bowl whisk together flour, baking soda and salt; set aside.
- Mix wet ingredients: 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.
- Combine: 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.
- Bake: 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).
- Cool & enjoy! 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!
Video
Recipe Notes:
Nutrition Information
More healthy muffin recipes:
If you make this healthy banana blueberry muffin 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
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