These healthy blueberry banana muffins are better than ever! They’re wonderfully wholesome and soft, and are quick and easy to make without a mixer. Every bite is filled with juicy blueberries and sweet banana flavor, and you can use nondairy milk to keep the muffins dairy free.
I originally published this recipe in 2013 and have since added new photos and made a few small updates to the recipe, so the muffins are more moist and flavorful. These changes are reflected in the printable recipe below; see recipe Notes for old version.
When it comes to muffins, do you have a favorite flavor? There are so many different varieties out there, from egg muffins to chocolate muffins, that it’s pretty much impossible to choose. It’s part of the reason I developed this muffin recipe as a base batter for infinite flavors! But if banana muffins and blueberry muffins are both in your Top 5, let me tell you…
Why You’ll Love These Healthy Blueberry Banana Muffins
- Quick and easy—no mixer required
- Wholesome and satisfying
- A kid-friendly baking recipe
- Packed with plump, juicy blueberries
- A glorious combination of banana muffins and blueberry muffins
- Dairy-free recipe if using nondairy milk
- Nut-free recipe, so perfectly acceptable for school lunchboxes!
One reader, Nicki, commented: “These yummy muffins are excellent! They are not too sweet, full of flavor, and soft and moist… just perfect! ★★★★★“
Big, sugary dessert-like muffins are a wonderful treat (looking at you, pumpkin crumb cake muffins!) but a healthier muffin that’s also easy to make and fabulously delicious is the type I choose on a weekly basis. Today’s recipe is a favorite kid-friendly baking recipe (easy to mix & quick to bake), and they freeze wonderfully.
On the same note, whenever a reader asks me for kid-friendly recipes that are also on the healthier end of the baked goods spectrum, I always suggest muffins. Muffins are quick, manageable, portable, acceptable for breakfast and snack time, and usually require very little clean-up.
These blueberry banana muffins fit the bill. They’re just sweet enough so kids gobble them up, but are made with better-for-you ingredients like whole wheat flour, coconut oil, and bananas.
Key Ingredients You Need & Why:
- Flour: I suggest using white-whole wheat flour or a combination of all-purpose and whole wheat flour (I usually use a cup of each). If you use ALL whole wheat flour, expect a denser texture.
- Mashed Banana: Banana naturally sweetens the muffins. Just like when you’re making banana bread, it’s best to use super brown, speckled bananas—the riper, the better. You can use frozen and thawed bananas, too. See How to Freeze & Thaw Bananas for Baking for some tips.
- Brown Sugar: The taste and texture benefits from a little brown sugar. If you want to skip all refined sugars, you can substitute coconut sugar.
- Honey or Pure Maple Syrup: Honey or maple syrup finishes up the job of sweetening these muffins, and adds some moisture as well.
- Coconut Oil: Instead of butter or vegetable oil, use melted coconut oil. You can always rely on oil to keep your baked goods moist, especially when they’re made with drying ingredients like whole wheat flour.
- Egg: The egg acts as a binder for the ingredients, and also helps keep the muffins soft.
- Milk: You can use any kind of milk, dairy or nondairy, you have on hand. I usually use almond or oat milk to make these muffins.
- Blueberries: Can’t have blueberry banana muffins without blueberries! You can use either fresh or frozen berries here. If using frozen, do not thaw.
You also need these baking basics: baking powder, baking soda, cinnamon, salt, and vanilla extract.
Don’t like banana? Try these blueberry oatmeal muffins instead.
Today’s muffin batter comes together in just minutes with simple kitchen tools: a couple mixing bowls, a whisk, a spatula, and a muffin pan. (If you need a recommendation, this muffin pan and this muffin pan have both held up well with very regular use.)
Expect a thick batter. As with ALL muffin recipes, do not over-mix it! Only mix the batter until the wet and dry ingredients are *just combined* and no more flour pockets remain. Over-mixing your batter will activate the gluten in the flour and overdevelop it, deflating the air bubbles in the process. This results in a tough, hard, dense muffin—not soft and fluffy like you are aiming for.
Let’s not forget those blueberries. Add a heaping cup (more like a cup and a quarter) of fresh or frozen blueberries to the batter. If you’re using frozen blueberries, don’t let them thaw, or else you will have some muddy-purple muffins that look a bit less appealing! Fold them in gently with a spatula, so they’re evenly distributed in the batter.
I love sprinkling the tops of the muffins with a little coarse sugar before baking, a finishing touch I always add when making these healthy apple muffins, too.
3 Helpful Tips
- Expect a semi-thick batter. Thick batter helps ensure the muffins lift UP rather than spread OUT.
- Add an optional coarse sugar topping. You can use coconut sugar, something like Sugar in the Raw, or sparkling coarse sugar (usually sold as sprinkles). Or don’t add anything at all, the muffins are plenty delicious without a topping!
- Bake at an initially high oven temperature. Bake the muffins for 5 minutes in a very hot oven. Then, keeping the muffins in the oven, lower the oven temperature. This initial high oven temperature quickly lifts up the muffin top. Once the temperature is lowered, the centers of the muffins bake. I do this in all my muffin recipes.
Are These Blueberry Banana Muffins Healthy?
I’d say these are a healthy-ish muffin. Like my flourless peanut butter oatmeal cookies, they are made with some healthier alternatives to traditional baking ingredients, but still include sugar. When it comes to labeling recipes as healthy, use the best judgment for YOU.
I Have Plenty of Healthier Muffin Recipes:
- Peanut Butter Banana Muffins
- Morning Glory Muffins
- Whole Wheat Banana Walnut Muffins
- Applesauce Muffins
- Chocolate Banana Muffins
- Blueberry Almond Power Muffins (GF)
- Healthy Bran Muffins
Healthy Blueberry Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These are soft and moist blueberry banana muffins made with a few healthier ingredients like whole wheat flour, mashed bananas, coconut oil instead of butter, and a little honey. See Notes for freezing instructions and how to make mini muffins.
Ingredients
- 2 cups (250g) all-purpose flour or whole wheat flour, or a mix of both (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (230g) mashed banana (about 3 medium or 2 large ripe bananas)
- 1/2 cup (100g) packed light or dark brown sugar (or coconut sugar)
- 1/4 cup (85g) honey or pure maple syrup
- 1/4 cup (56g) coconut oil, melted (or vegetable oil/avocado oil)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2/3 cup (160ml) milk (dairy or nondairy), at room temperature
- 1 and 1/4 cups (175g) fresh or frozen blueberries (do not thaw)
- optional: 1 Tablespoon coarse sugar for sprinkling on top
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. (If you need a recommendation, this muffin pan and this muffin pan have both held up well with very regular use.) Set aside.
- In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Set aside.
- In a medium bowl, mash the bananas with a fork. Once mashed, whisk in the brown sugar, honey/maple syrup, coconut oil, egg, vanilla, and milk until combined.
- Pour the wet ingredients into the dry ingredients and whisk until everything is just combined. Fold in the blueberries. Expect a semi-thick batter. Spoon the batter evenly into the muffin cups, filling them all the way to the top.
- Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–23 minutes, give or take. (For mini or jumbo muffins, see Notes for baking instructions.)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze the muffins in a freezer-friendly container or bag for up to 3 months. Thaw overnight in the refrigerator, then warm up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan (like this one or this one) | Cupcake Liners | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
- Why the initial high oven temperature? Like I recommend for most muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
- Milk: You can use any milk, dairy or nondairy.
- For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
- Loaf Pan: I haven’t personally tested it this recipe as a loaf, but the volume of batter is enough for a 9×5-inch loaf pan. I’m unsure of the best bake time, but you can follow this zucchini bread recipe as a guide.
- Updated in 2023: I made a couple small updates to the recipe, so the muffins are more moist and flavorful. To make the old version, leave out the baking powder, vanilla, and coconut oil. Add 1/4 cup (60g) Greek yogurt and another 1/2 cup (about 63g) of flour.
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 17.7 g
- Sodium: 171.4 mg
- Fat: 5.7 g
- Carbohydrates: 35.3 g
- Protein: 3.6 g
- Cholesterol: 15.5 mg
Reader Comments and Reviews
We loved this recipe. Even though, I like to bake in grams and the measurement from cups to grams wasn’t 100% accurate. They still turned out great. The muffins are so moist and just delicious. What a good way to use up all my coconut sugar that has been sitting in the cabinet for years. 10/10 would make again!
Hey love the recipe! Wanted to know if I could make it in a loaf pan with the same results?
Hi Anna, absolutely. We’re unsure of the best bake time, but you can follow this zucchini bread recipe as a guide.
Great recipe! Just a question though, the muffins rose quite high after the first five mins in high temperature until it went a little out of shape (pointy in the middle). Just wondering what might be the cause? Was it because too much batter was placed in each muffin cup?
Thanks!
Hi Anna, there are a few different reasons why muffins can get peaked tops. Overmixing is the most common, which adds too much air to the batter and can cause tunnels and peaked tops. You could also try just a bit less batter in each muffin—but in order for the high tops to form, you’ll still want to make sure they are filled pretty close to the top. Glad you still enjoyed the muffins!
This recipe is great! Thank you for sharing. I already tried with fresh and frozen blueberries as well as frozen berry mix.
Does this recipe work using almond flour instead?
Hi Naoko, we haven’t tried almond flour here, but let us know how it turns out if you do!
These are a favorite in our home!
My teenager isn’t a breakfast eater, but he’s guaranteed to eat one of these every morning with some greek yogurt.
I’ve tried multiple healthy muffin recipes, this banana blueberry recipe is by far the best! I’m excited to try the apple muffin recipe next.
I made this a bit differently by adding 1/2 tsp each of baking powder and soda. Made it a bit lighter. Loved this and is my go-to recipe!
I’m making these now for the first time. Why is the milk ingredient scored out on the recipe? Does this mean NOT to add milk?
Hi Lyn, There are check boxes next to each ingredient. You can check them off as you add them and that ingredient will be crossed off. It’s possible that you accidentally clicked on the milk and then it crossed it out. There is milk in this recipe! Enjoy.
Loved this recipe. It soft and fluffy. Thanks for the comments. I left it thicker and they were beautiful
Love how easy and quick this recipe comes together.
Mine was not that moist on the first trial. I added some chocolate chips along with blueberries. Was good but a bit dense.
Any tips for next time please !!!
The oven temperature was a game changer ! 🙂 Thanks
Hi Afeefah, how did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over measured—too much flour can leave the muffins tasing dense and heavy. Be careful not to over bake either, which can leave the muffins less moist. So glad you enjoyed these!
Followed recipe exactly but these muffins were gooey, and even though the flavour was good, much too heavy for my liking. Could not serve them so had to throw them out.
Same thing happened to me, but I think it’s because I put too much banana. It really should be 1 cup of mashed banana. I used larger bananas and put 3 of them. I think that’s the cause of the gooeyness. Plus I used frozen blueberries which adds even more moisture, so.. I baked for an additional 16 mins. I’ll see how they turn out!
Would it work to make the muffin batter a day ahead, leave it in the fridge, then bake the muffins the next day? I want them in the morning, but I don’t want to wake up early to mix everything XD
Hi Rob, we don’t recommend it. The leaveners are activated when the wet and dry ingredients are mixed together, so it’s best to bake the batter shortly thereafter. They do store wonderfully, so you can make them a day ahead and rewarm them in the microwave to enjoy warm muffins in the morning!
The two-temperature bake is a muffin game-changer. They were the most beautiful muffins I’ve ever made, and I’ll bake all my muffins this way from now on. This particular recipe, for me, was just missing something to have wow flavor–maybe a bit more salt, or some lemon zest–but otherwise it was excellent. Texture was very nice, they were done right on time, the banana is mild in the background but present, and the blueberries are lovely. I pretty much always cut the sugar in my muffin recipes after the first try, but I thought these were the perfect sweetness (I used the maple syrup option), and I won’t change anything next time except a little more salt.
LOve the recipe. Can I substitute almond flour?
Hi Ted, we haven’t tried almond flour here, but let us know how it turns out if you do!
Made these today and they are really delicious! Thank you
I love your Easy Make-Ahead Breakfast Casserole, Sally! 🙂 So I
came back to find a banana muffin recipe. Question: can I use olive oil (not extra virgin) and get same effect as the coconut oil? Thank you!
Hi Julie, you can certainly use olive oil here, but the taste may vary slightly. Hope you enjoy them!
What a beautiful recipe! Muffins came out great, thank you so much!
Would it be ok to add chia seeds for protein? I’ve got a picky 3yo.
Sure can!
Sally, you’ve been my favourite for a while but these are next level. What’s more, the batter makes KILLER PANCAKES. I had some leftover anf didn’t want to make a second batch of 5-6 muffins, so I went for pancakes instead. And let me tell you, they were the best pancakes I’ve ever eaten. And they were from a muffin recipe!!! Thank you!
Love this recipe! Could I sub green yogurt instead of milk? I saw comments saying sour cream, but Greek yogurt is normally my go-to.
Hi Addie, If you would like to use some yogurt, you can see the recipe notes (below the recipe) for original version that includes some yogurt.
I made these exactly as the recipe states. They were delicious!
This was so tasty even when I did half all purpose with half whole wheat flour. I also added walnuts. Thank you for the recipe.
We substituted King Arthur Gluten free flour and these were delicious! Thank you!
It might be my aging oven, but I had to bake these for a lot longer than the recipe. I also used butter instead of coconut oil. Delicious muffins!
Thank you for this healthy version of the banana blueberry muffin…
Got to have these healthy ones on hand for travelling etc…
I used 1/2 whole wheat and 1/2 white flour…perfect…used oat milk cause we have to..
Wonderful…loving your recipes and the honesty
Can you use buttermilk instead of milk?
Hi Sue, that will work for a slightly “tangier” taste.
Sally, Absolutely great recipe and outcome of moist delicious muffins. I even add cranberries, the sour & sweet make a delicious muffin.
Great Recipe ❣️
Hi Sally,
When this recipe was developed, was the natural sweetness of ripe/overripe bananas taken into consideration when deciding how much of the additional sweeteners to incorporate?
Thank you,
Deb
Hi Deb! We always use ripe bananas when baking.
I never leave comments but I have used a lot of the recipes you posted and they are all excellent. The notes section is especially helpful.
I have an issue with blueberry muffins in general. For this particular recipe I followed through as indicated but substituted 1 egg for flax seeds and 1/4 yogurt (to bind, due to egg allergy). I coated the fresh blueberries before adding them. The muffins rose beautifully in the oven but collapsed whilst out. The top is chewy and a bit hard and the inside is all mushed together. I have checked them at 24 mins in the oven and then left them for 4 for minutes. Plus the extra 5 minutes at raised temp.
Any idea what I can do to rectify? This happens usually with blueberry recipes
Hi Laura! Usually when muffins collapse, they’ve been underbaked, or there’s too much moisture in the batter. We’re unsure how the flax and yogurt substitute would work here, but we do recommend baking for longer. Are you using a toothpick to test for doneness?