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!
Blueberry Banana Muffin Ingredients
- 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: Fresh or frozen.
- 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
- Baking soda
- Baking powder
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.
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!
Demerara is a minimally-refined raw cane sugar with a large, rectangular grain; blond in color. It has a light flavor similar in flavor to brown sugar.
Demerara sugar is especially great for sprinkling on top of baked goods to get that bakery-fresh sugar crunch on top. It gives baked goods bit of sparkle as well.
More Fresh Berry Recipes
If you love blueberries, be sure to check out our Classic Fresh Blueberry Pie recipe!
Blueberry Banana Muffins
- 1 Standard Muffin Tin
- 1 Muffin Tin Liners
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 10 ounces mashed bananas about 2 medium bananas; 1¼ cups
- ⅓ cup white sugar
- ⅓ cup light brown sugar
- ½ teaspoon fresh lemon zest
- 1 teaspoon vanilla
- 1 egg lightly beaten
- ⅓ cup chunky applesauce
Berries & Topping
- ⅔ cup blueberries fresh or frozen
- 3 tablespoons Demerara sugar
- 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 wet ingredient mixture into the dry 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 the blueberries into the batter.
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Post Updated October 16, 2020 (Originally published January 11, 2014)
These blueberry muffins were so good! I love that they are healthier than most!!
I love the combination of lemon and blueberries and this recipe turned out great. They taste luxurious but are actually so much healthier for my kids that store bought muffins! We will definitely be making these again soon.
Renée B. says
My kids love them, too!
Fantastic muffins! Love the way they look, and how easy it is to make then. Yum!
Diana Reis says
These are so easy and yummy. I love how my blueberries stay so evenly distributed in the batter so I get a blueberry in every bite.
I love this low fat recipe! These blueberry banana muffins are a winner!
Renée B. says
Glad you love it! It is a great flavor combo.
Judy Book says
Moist and delicious,the little taste of salt came through and made it wonderful, only problem, hard to stop at one. I used demmara sugar because that’s what I had in the house and gave that beautiful little crunch on the top
Oh, that's a great idea! I love that sugar crunch!
Didn't have any applesauce so I ised crushed pineapple. Can't wait to see how they come out!