I’ve made these banana blueberry muffins so many times, I don’t even have to look at the recipe any more. These blueberry banana muffins turn out perfectly every time and they are incredibly delicious – perfect for busy back-to-school breakfasts or after-school snacks!
When it comes to breakfast and lunch, I’m pretty happy to eat the same thing over and over again.
I did a three year stint of eating plain yogurt with homemade granola pretty much every day.
Now I have eggs and sausage most mornings for breakfast (basically I’d eat anything with feta and sriracha sauce on top).
So clearly, it doesn’t bother me to eat the same thing day after day.
But nothing in our household has stood the test of repetition more than these banana blueberry muffins.
I started making these banana blueberry muffins back when Bart and I were both in grad school, and we’d eat them in the car on the thirty minute drive down to UT Austin.
That was in 2008 and now, a decade later, we still almost ALWAYS have some of these banana blueberry muffins in our freezer.
Even after all these years, I can’t resist one when they’ve just come out of the oven. They are just so delicious.
At this point, I could make these banana blueberry muffins in my sleep.
They freeze and reheat perfectly, so they’re a great choice for school morning breakfasts or to pack in a lunchbox or have as an afternoon snack.
I hope you’ll love them for a decade too!
P.S. This muffin pan was a wedding gift almost thirteen years ago (from my high school boyfriend’s parents!) and it’s still going strong after nearly weekly use for all those years. It’s probably in the top five wedding gifts we got – I love the gold color, I love how it hasn’t warped AT ALL or lost its shape in all those years, and I love that my muffins always come right out.
If you liked this recipe for banana blueberry muffins, you might also like these recipes:
- The BEST one-bowl banana muffins
- Pumpkin chocolate chip muffins (one of the only pumpkin recipes I like!)
- Double chocolate muffins
banana blueberry muffins
Perfect Banana Blueberry Muffins
These blueberry banana muffins turn out perfectly every time and they are incredibly delicious - perfect for busy back-to-school breakfasts or after-school snacks!
- 1/4 cup butter room temperature
- 1/4 cup plain yogurt
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 3/4 cups flour I usually use white wheat
- 1/4 cup quick oats or ground flaxseed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ripe bananas
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup frozen or fresh blueberries
Preheat oven to 375 degrees. Grease a muffin pan or line with muffin cups.
In the bowl of a stand mixer, beat together the butter, yogurt and both sugars until light and fluffy. Add the eggs and beat until well combined.
Pour the flour on top of the sugar mixture, then add the oats, baking soda, and salt on top. Mix for just a few seconds.
Add the bananas (unless they aren't very ripe, I never bother mashing them beforehand) and run the mixer for a few seconds, then add the milk and vanilla and mix just until combined.
Pour in the blueberries and run the machine for a few seconds to evenly distribute them.
Divide the batter evenly among the muffin cups and bake for 28 minutes until the tops are golden brown.
Cool for 10 minutes and then remove from pan.
(adapted from Everyday Food)
These have become a staple in our household – I just made some this past weekend!
Tabitha Griffith says
Hi! First time commenter here, but I’m a faithful reader. I really enjoy your blog. The food posts are my favorite–I actually found you because I saw where someone linked to one of your recipes, a couple years ago. Almost every single recipe you post sounds fantastic to me. I’m definitely trying your blueberry-banana muffins.
Would you consider adding a printable form of the recipes you post? I only follow three other blogs that include recipes, but I’ve gotten so spoiled to that. ? I was hoping to persuade you to do likewise. Maybe other readers would find it useful as well!
You can do it yourself for any website with this site: https://www.printfriendly.com/. When you do that, then you can choose how many pages you print via a print preview (in other words, you can get rid of images if you don’t want to print them).
These muffins look amazing, and we have berries we need to use up… so I know what I’m doing this afternoon!
Amanda @ AnOrganicStory says
that’s such a helpful tip; thanks for sharing! I hate wasting paper when I print recipes but I’m still old-school enough to want a hard copy a lot of the time.
Can’t wait to try these! I can almost smell them from Ohio 🙂 YUM!
Yum! I made these for breakfast this morning and they were amazing!! Thanks for a great recipe!
Janssen Bradshaw says
So glad you liked them!
Just got mine in the oven! I used blackberries instead of blueberries :/ hope they turn out!
Made them yesterday and LOVED them!
Thanks for sharing! Your family is adorable 🙂
Keri Tomenko says
I enjoy your blog so much. I made these muffins with one of my kids this week and they were delicious. Ready to make them again!
I’ve just made myself a big batch of muffins for the beginning of school (I’m starting as a teacher in a couple weeks). I love muffins as a grab and go breakfast because I HATE mornings. Thanks for a new recipe to try!
Janssen Bradshaw says
Good luck this year!
Have you ever tried Greek yogurt in these?
No, but I’m sure it’d work fine!
Kelly Ungerecht says
What is the nutritional info on these muffins?
Stephanie Lee says
I made this today. They were delicious!! Thanks for the recipe! 🙂
I’m making these muffins tonight to go along with this delicious soup http://tastykitchen.com/recipes/soups/roasted-vegetable-minestrone/. Who cares if it’s 100 degrees out, right?
Janssen, these are our new favorite muffins! I just made them tonight and we’re already talking about making them again.
Yum! You could also add some Flax Seeds if you want….I find they give anything like this a delicious slight crunch but not enough to notice much if that makes sense….and super healthy for you!
Ooh, I hope my kids don’t gobble up the bananas so I can try this recipe – it looks fantastic! Also, 3/4 of my children ADORE the Frog in My Throat book, although now T is a bit leary of leeches and maggots. Sisi especially enjoys poring over that thing and discussing why they would try one cure or another – major book success story over here!
I need to make banana bread this week to use up some bananas…and now I shall be making these instead. 🙂
Yum, those look delicious! My little boy is crazy about muffins–I’ll be trying these out!
Kelly J. says
These are my FAVORITE muffins to make, and every time I make them I think of you! Looking forward to trying your healthier take.
oh these are my favorite… my mom makes them occasionally and they hardly last a day at my house. hmmm maybe I will make some tonight. 🙂 or poke my mom to… 🙂
I like your recipe. I use a similar one and have also developed the habit of baking muffins on Sunday for the coming week. I usually do a double batch and freeze half. They are great for breakfast and my daughter loves them in her lunch.
I also do a batch with chocolate chips instead of blueberries. Not as healthy, but oh so yummy!
Ooooh! I’m trying these tonight!!
Oops, it’s Sunday. Where did Saturday go??
These really are good. I testify.
Good heavens you were up early for a Saturday! Thank you for the recipe; it sounds really good. Now to figure out where I stashed the muffin tins… (That’s why I haven’t made the lemon poppy seed ones yet.)
What is nutrition info pls??
Janssen Bradshaw says
I don’t know! There are a lot of websites where you can run a recipe through it and it’ll give you the nutritional info.