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These bakery-style banana blueberry muffins are the perfect way to start the day. They are light, fluffy, packed with fresh blueberries, and deliver the perfect amount of sweetness. Try them next time you are craving something special for breakfast.
The smell of these blueberry banana muffins in the oven will likely transport your senses to your favorite bakery. They are light, fluffy and chalk-full of blueberries. In my opinion, too many muffins are overly sweet. The combination of greek yogurt, banana, and a lower sugar content in this recipe, however, helps these muffins break the mold. These are a huge hit at breakfast potlucks and will fly off the counter in your home. I can’t wait for you to try them.
Why You’ll Love These Banana Muffins
These bakery-style banana blueberry muffins are sure to win praise at the breakfast table. Here are some of the reasons they are so delightful.
- A little healthier. Sure, these muffins contain refined sugar, but they have a relatively low amount and, as a result, aren’t sickly sweet like so many other muffins on the market. So, feel free to indulge a little.
- Friendly to dietary restrictions. This recipe is easily adaptable to those of you with gluten or dairy intolerance. Simply swap the wheat flour out for your favorite gluten-free 1:1 substitute and/or trade the Greek yogurt for a dairy-free alternative.
- Room for creativity. Feel free to add your own spin on these muffins. Add a second fruit or swap out the blueberries for raspberries. Incorporate in chocolate chips or walnuts. It could even be fun to add a glaze like the one in my recipe for Lemon Poppyseed Muffins.
Here is a list of the ingredients needed to make these banana blueberry muffins. You can find the full recipe and amounts at the bottom of this post.
- Bananas – These need to be very ripe.
- Whole greek yogurt – If your body does not like dairy, feel free to use a dairy-free yogurt.
- Vegetable oil
- Vanilla extract
- Granulated sugar
- Light brown sugar
- All purpose flour – Gluten-free? Feel free to use your favorite 1:1 gluten-free substitute.
- Baking powder
- Baking soda
- Fresh blueberries
- Coarse sugar
How to Make Banana Blueberry Muffins
These breakfast goodies are really quite straightforward to make. Here is a general overview of the steps involved. Make sure to scroll to the bottom of this post for the full recipe.
- Prepare the wet ingredients. Use a fork to mash the bananas until they are quite smooth before adding the yogurt, oil, vanilla extract, eggs, and sugars. Whisk the mixture well until well incorporated.
- Add the dry ingredients. Sift the remainder of the ingredients (aside from the blueberries and the course sugar) into the wet ingredients. Give everything a nice mix until you achieve a homogenous consistency. Lastly, fold in the blueberries.
- Bake. Pour the batter into lined muffin tins and pop them in the oven at 375 degrees F. Bake for 18-24 minutes depending on how much you fill the tins (see my note below on different bake times for different muffin sizes).
How Long Do Muffins Need To Bake?
It depends!! If you are filling the tins all the way to make larger muffins (18 per recipe), they will need to bake for 22-24 minutes. If you are filling the tins 3/4 of the way for smaller muffins (24 per recipe), they will only need 18-20 minutes in the oven. The choice is yours! I find that the larger muffins remind me more of my favorite bakery, but the smaller muffins are a perfect snack.
Tips for The Best Bakery Style Blueberry Muffins
It’s hard to go wrong with these muffins, but I do have a few thoughts for you on how to make the best muffins possible.
- Fill the tins all the way. If you want that classic, bakery-style muffin, fill the muffin tins all the way. The batter will rise while baking and pop over the top of the rim, giving you a nice, fluffy muffin top (my favorite part of the muffin).
- Don’t over-mix. Over-mixing the muffin batter after adding the dry ingredients can lead to dense muffins and smashed blueberries. So, mix gently, just enough to incorporate all of the ingredients.
- Toss the blueberries in flour. Before adding the blueberries to the batter, consider tossing them in flour. This will suspend them in the batter, preventing them from sinking to the bottom.
- Add extra blueberries. Once you fill the muffin tins, pop a couple of extra blueberries on top. You won’t be disappointed.
I love these banana blueberry muffins on a lazy Sunday morning. They are perfect smeared with a bit of Irish butter alongside a nice mug of earl grey tea or a steaming cup of coffee. Looking to add a little extra protein to the mix? Serve these muffins with eggs and/or bacon on the side.
How to Store Homemade Muffins
Allow the banana blueberry muffins to cool to room temperature before placing them in an airtight container lined with paper towels. You can keep them on the counter like this for up to 4 days. Why paper towels? They help absorb moisture and will prevent the muffins from getting soggy. You can also store them in the refrigerator for up to 7 days. Just note that they are likely to dry out in the colder temperature.
Can These Be Frozen?
Absolutely! Allow the muffins to cool to room temperature, seal them in an airtight container (no need for paper towels this time), and place the container in the freezer. You can keep them there for up to 3 months. When you are ready to enjoy, remove the muffin (or muffins) and place it unwrapped on a plate to thaw at room temperature.
More Easy Muffin Recipes
These muffins are certainly some of my favorites, but there are a lot of other options out there if banana blueberry isn’t quite your thing. Try one (or all!) of the following recipes next time you have a muffin craving.
- Pumpkin Cream Cheese Muffins
- Cinnamon Twist Muffins
- Double Dark Chocolate Banana Muffins
- Honey Lemon Chia Seed Muffins
Banana Blueberry Muffins
- 1 ½ cup (225 g) large ripe bananas, mashed (about 3 bananas)
- ⅔ cup (133 g) whole greek yogurt
- ⅓ cup (79 ml) vegetable oil
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 3 cups (375 g) all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 pint (473 g) fresh blueberries, washed and thoroughly dried
- Coarse sugar for topping, optional
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 375 °F (191 °C) and line two muffin tins with liners.
- In a large mixing bowl, mash the bananas with a fork until mostly smooth. (It’s ok if there are still some lumps). Whisk in the yogurt, oil, vanilla extract, eggs and both sugars until smooth.
- Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg directly into the wet mixture. Fold the dry ingredients into the wet ingredients with a spatula until just combined. Gently fold in the blueberries.
- Fill muffin tins all the way to the top for large bakery-style muffins, or ¾ of the way for smaller muffins. Optional: top each muffin with a few more blueberries and a sprinkle of coarse sugar.
- For large muffins: Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean.
- For smaller muffins: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.