Blueberry Banana Muffins (Moist, Easy, and Naturally Low in Fat!)

Moist and tender, these Blueberry Banana Muffins are bursting with juicy blueberries and natural sweetness from ripe bananas. Made with applesauce instead of oil, they're low in fat and just right for easy breakfasts or snacks on the go.

Jump to:

• A Blueberry Morning Tradition
• Why You'll Love This Recipe
• Key Ingredients
• Step-by-Step: How to Make Blueberry Banana Muffins
• Tips for Success
• Storage & Freezing Instructions
• Tips for Success
• Variations
• FAQ
• Serving & Pairing Ideas
• More Fresh Berry Recipes
• Blueberry Banana Muffins

A Blueberry Morning Tradition

Some recipes earn a permanent spot in the rotation because they're easy, reliable, and just plain good. These Blueberry Banana Muffins are one of those - soft, full of fruit, and not too sweet. I first started making them as a way to use up ripe bananas, and now they're the kind of thing I bake without even thinking about it.

Whether you're baking for weekday breakfasts, road trips, or a freezer stash of emergency snacks, this muffin recipe always delivers - moist, flavorful, and ready in minutes.

Why You'll Love This Recipe

• Quick & easy: Mix up in one bowl-no mixer needed.
• Naturally low in fat: Bananas and applesauce replace butter or oil.
• Not too sweet: Just enough sugar for flavor balance.
• Freezer-friendly: Perfect for make-ahead breakfasts.
• Adaptable: Great with nuts, other berries, or even chocolate chips.

Key Ingredients

Simple pantry staples make these muffins shine. Here's what gives them great texture and flavor:

• Flour: All-purpose flour keeps the crumb tender. (This recipe has not been tested using GF flour.)
• Mashed bananas: Use very ripe bananas - brown-spotted is perfect - for natural sweetness. ou will need about 2 medium bananas. The bananas should be extremely ripe.
• Chunky applesauce: The chunky applesauce leaves makes the texture of the muffins more moist and interesting.
• Blueberries: Use fresh or frozen blueberries.
• Demerara sugar: Demerara sugar is give baked goods that bakery-fresh sugar crunch on top, and a bit of sparkle as well.
• Lemon zest: Brightens the banana flavor.
• Cinnamon & Vanilla: Add warmth and aroma.

See recipe card for quantities.

Step-by-Step: How to Make Blueberry Banana Muffins

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C). Line 12 muffin cups with cupcake papers and/or spray with baking spray.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.

Step 3: Mix Wet Ingredients

In a large bowl, stir bananas, sugar, egg, and applesauce until evenly mixed.

Step 4: Combine Wet and Dry

Using a spatula, fold the dry ingredient mixture into the wet mixture, mixing only no more dry flour is visible.

The batter will be a little lumpy and about the same consistency as thick cake batter.

Do not over mix.

Step 5: Add Blueberries

Stir in blueberries.

Step 6: Fill Muffin Cups

Spoon batter into prepared muffin cups.

Sprinkle the top of each muffin with about 1 teaspoon of Demerara sugar.

Step 7: Bake

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Step 8: Cool & Enjoy!

Remove muffins from tin and allow to cool on wire rack.

Tips for Success

A few simple habits make all the difference when it comes to great muffins:

• Use bananas that are truly ripe. The more brown spots, the better. Overripe bananas bring natural sweetness and keep the crumb soft and moist - no butter required.
• Don't overmix. Once the dry ingredients disappear into the batter, stop stirring. A few lumps are fine - in fact, they're what keep the muffins tender instead of dense.
• Add frozen blueberries straight from the freezer. No need to thaw - they'll hold their shape and color better that way.
• Go for that bakery-style top. A sprinkle of Demerara sugar before baking gives the muffins a golden crunch and sparkle that looks (and tastes) irresistible.
• Batch bake and freeze. Since these freeze beautifully, make a double batch and tuck some away for easy breakfasts later in the week.

Storage & Freezing Instructions

Blueberry Banana Muffins keep well at room temperature for up to three days if stored in an airtight container. I usually line the bottom with a paper towel to absorb any extra moisture and keep the tops from getting sticky.

For longer storage, let the muffins cool completely, then wrap each one in plastic wrap or parchment and place them all in a freezer-safe bag or container. They'll stay fresh for up to three months. To reheat, pop a frozen muffin in the microwave for about 25-30 seconds or warm it in a 300°F oven for 8-10 minutes. (The next best thing to fresh from the oven!)

Tips for Success

• Use overripe bananas: The darker, the sweeter.
• Frozen berries? Add straight from the freezer - don't thaw or they'll bleed.
• Don't overmix: That's what keeps muffins tender.
• Batch bake & freeze: Once cooled, wrap individually and freeze for up to 3 months.

Variations

Nutty Muffins: Add a half cup of chopped nuts to the batter when you add the blueberries. Toasted almonds are particularly good in these muffins.

• Nutty Blueberry Banana Muffins: Stir in ½ cup toasted almonds, pecans, or walnuts. (Toasted almonds are particularly good in these muffins!)
• Citrus Twist: Add a tablespoon of lemon juice with the zest.
• Mini Muffins: Bake 12-14 minutes at 375°F.

FAQ

Serving & Pairing Ideas

Serve warm for breakfast with a little butter or almond butter. Or pair with homemade egg bites, yogurt parfaits, or a smoothie for a complete breakfast.

More Fresh Berry Recipes

If you love these Blueberry Banana Muffins, try:

• Gluten-Free Lemon Blueberry Muffins
• Bread Pudding Muffins
• Mom's Classic Banana Bread (delicious baked as muffins!)
• Zucchini Banana Bread (also great as muffins)
• Classic Fresh Blueberry Pie
• Double-Crumb Sourdough Coffee Cake
• Simple Berry Compote

If you make a batch of these Blueberry Banana Muffins, I hope they bring a little calm to your morning - the kind that comes from something simple, homemade, and just sweet enough. And if you find yourself with an extra ripe banana or two, well… that's the perfect excuse to bake another batch.

Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below in the comments section! You can also stay in touch with us by following us on Pinterest, Facebook, and Instagram.

Post Updated October 16, 2020 (Originally published January 11, 2014)