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
- I just can’t get enough banana muffin recipes
- 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.
Tips on Mixing the Batter
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.
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.
Because, muffin tops.
FAQ’s 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 the banana? If you can’t have bananas or just don’t care for them, you can probably substitute pumpkin puree. Applesauce will not 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.
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
PrintYogurt Banana Blueberry Muffins
These Yogurt Banana Blueberry Muffins make for the perfect healthy snack both kids and adults will love! Made with whole grain flour, bursting with blueberries and naturally sweetened with bananas. Dairy-free tested with a thick plant-based yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1.75 cups whole wheat pastry 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!
Notes
LINERS: These are my favorite liners that come off so easily, you shouldn’t need to spray them. But if using cheaper liners, best spray them with a little oil and you can also dust lightly with flour.
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.
Nutrition
- 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
Keywords: healthy blueberry muffins, blueberry yogurt muffins, blueberry banana muffins
Julie says
Delicious recipe! I tried it with the granulated sugar (I used coconut) added and they were perfect!
★★★★★
Ashley says
So glad you like them Julie! Thanks so much for taking the time to comment and leave a review 🙂
Kathy Goodrich says
These were delicious.. I used regular whole wheat four and vanilla flavored yogurt, as these items were in my pantry. I got 18 muffins. I love the combo of banana and blueberry.
★★★★★
Sophie says
Nice flavour from the vanilla and maple syrup, but lose half as sticks to muffin case!
Any advice??
★★
Ashley says
I’m sorry you had trouble with the liners. If you can, I would spray the muffin pan (with or without liners) with a little oil. Silicone cups work well without having to add any oil. I oiled the muffin pan in the photos.
MARIA CANTELMO says
I’m sorry to say these turned out really tough and not so flavorful.
★
Ashley says
The toughness could be from overmixng. As far as flavor, it could be that your bananas weren’t ripe enough and your tastebuds prefer more added sugar 😉
Teri Taylor says
I am trying not to eat these all as they are still warm out of the oven. Resisting a second one! I did flax eggs instead of regular and they came out perfectly fine! I happened to have some lebneh that I used in place of half the yogurt and topped half with pecans and half with cinnamon chips. Also used 1/2 freeze dried blueberries and 1/2 fresh. So amazing!! And whoops. Just polished off a 2nd one mid-review 😉
Ashley says
Thanks for sharing your feedback and subs, Teri!! So glad you are enjoying them 🙂
Irais says
Just made them, they are so good!! And super easy. Great recipe, thank you!
★★★★★
Ashley says
Thank you for your review!
Jill Guthrie says
I added three Tbsp of ground Flax seed and countered that dry item with canned pineapple tidbits and otherwise followed the recipe without the sugar & the muffins were amazing!!
Julianna Lee says
hi! could you make these muffins in a loaf pan instead to make a bread?
Ashley says
Hi! I am sure you could, I just haven’t made it that way myself yet. I would bake at a steady 350ºF in a 5×7 loaf pan, check after 20 minutes and cover with foil if top is browning too much. Bread should be done when inserted toothpick in center comes out with no wet batter – my guess is it will take around 45 minutes? But check every 5ish after 30 minutes is what I would do.
stacy says
I didn’t add the extra sugar and they were still super tasty! I only had blueberry skyr, figured why not add more blueberry flavor!They did stick to the cupcake liners a bit so I may try just spraying the muffin tin next time?
★★★★★
Ashley says
Thanks for your feedback, Stacy! You can definitely try spraying paper liners for extra assurance. I’ve also had the BEST success with these liners, no matter the recipe.
Toni jo says
I did not use the sugar and I loved these. (I have to watch my sugar intake so I’m used to less sweetness) They are very nice and moist! I don’t use paper liners but I butter my muffin pan and then sprinkle lightly with flour and it works great. Never heard of baking at high temps for first 5 min but the end results were great. They were not only great muffins but they were the best looking muffins I’ve ever made lol.
Ashley says
So happy to hear you enjoyed them! Thank you so much for leaving a review 😀