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One bowl muffins that your whole family will inhale

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!

Course Breakfast, Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 38 minutes
Servings 1 dozen
Author Janssen Bradshaw


  • 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


  1. Preheat oven to 375 degrees. Grease a muffin pan or line with muffin cups.
  2. 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.
  3. 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.
  4. 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.
  5. Pour in the blueberries and run the machine for a few seconds to evenly distribute them.
  6. Divide the batter evenly among the muffin cups and bake for 28 minutes until the tops are golden brown.
  7. Cool for 10 minutes and then remove from pan.

Recipe Notes

(adapted from Everyday Food)