Blueberry Banana Muffins

Moist and tender, these Blueberry Banana Muffins are bursting with fresh blueberries; plus they are naturally low in fat and added sugars! Great for grab-n-go breakfasts and easy snacks, they mix up in just minutes.

This delicious, dependable blueberry muffin recipe mixes up in just minutes. The muffins makes great snacks, freeze well, and are perfect for on-the-go snacking.

What you might not notice is that they're healthy, too! Bananas and applesauce in the batter reduce the need for added sugars and take the place of added fats; making these moist, easy-to-make muffins naturally low in fat and high in flavor!

Jump to:

• Blueberry Banana Muffin Ingredients
• How to Make these Muffins
• Variations
• Equipment
• Top Tip
• FAQ
• Pairing
• More Fresh Berry Recipes
• Blueberry Banana Muffins

Blueberry Banana Muffin Ingredients

• Flour: Use all-purpose flour. (This recipe has not been tested using GF flour.)
• Mashed bananas: You 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.
• Granulated sugar
• Light brown sugar
• Fresh lemon zest
• Vanilla
• Egg
• Baking soda
• Baking powder
• Cinnamon
• Salt

See recipe card for quantities.

How to Make these Muffins

Preheat oven to 375°F (190°C).

Line 12 muffin cups with cupcake papers and/or spray with baking spray.

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

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

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.

Stir in blueberries.

Spoon batter into prepared muffin cups.

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

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

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

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.

Equipment

You can make these muffins in a regular muffin tin, either sprayed with non-stick cooking spray or lined with paper muffins cups. However, my new favorite way to make any kind of muffins is in a silicone muffin pan!

Silicone muffin pans are inexpensive and can be used over and over again. They are safe to use in the oven, microwave, and freezer, and are easy to clean and dish-washer safe. Their non-stick surface makes them an excellent choice for low-fat cooking, too.

Top Tip

Quick Bread Muffins

Did you know that nearly any quick bread recipe can be made into muffins? To do this, simply mix up the batter as directed, fill a standard muffin tin, and bake at 375°F (190°C) for 15-20 minutes!

Need more inspiration? Check our Zucchini-Banana Bread, Classic Banana Bread, and Old-fashioned Pumpkin Gingerbread recipes: these recipes all make delicious muffins as well!

FAQ

Pairing

These blueberry-banana muffins make a delicious, hunger-quashing snack any time of day; or pair them some homemade egg bites or granola bars for an easy grab-and-go breakfast!

More Fresh Berry Recipes

If you love blueberries, be sure to check out our Classic Fresh Blueberry Pie recipe! 

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