These Banana Blueberry Muffins are a soft, tender, and incredibly delicious blueberry muffin recipe you’ll fall in love with. Made with bananas, fresh or frozen blueberries, and a hint of lemon. Superb for breakfast or snacking any time of the day.
While I’ve posted quite a few blueberry muffin recipes in the past, there is something mesmerizing with a blueberry lemon combination. And when you add bananas to the mix, it becomes this tender and soft, almost pillowy muffin with beautiful texture and delicious flavor!
I’m a little bit enamored by these muffins… can you tell? Smile.
This recipe is a loose adaptation of two recipes, one originally from Ritz Carlton of Boston and the other a Jordan Marsh department store recipe passed to the New York Times.
Ingredients for Banana Blueberry Muffins
While the exact ingredient measurements are in the recipe card below, here is a list of what you’ll need to make these fabulous muffins:
- Milk: dairy or non-dairy
- Butter: either salted or unsalted. If using salted, you may want to slightly adjust the salt measurement.
- Large egg
- Lemon juice
- Vanilla extract
- All-purpose flour
- Granulated sugar
- Ripe banana
- Fresh or frozen blueberries
How to Make These Banana Blueberry Muffins
Step-by-step instructions are in the recipe card below but this should give you a quick overview of how easy they are to make.
- Cream the butter and sugar together, then beat in the eggs followed by milk, lemon juice, and vanilla.
- Stir in the flour, salt, and baking powder, and then fold in the blueberries and mashed bananas.
- Divide the batter evenly among the muffin cups and if desired, add a few more blueberries to the top. You can also sprinkle additional sugar over the blueberries for a sweet crust.
- Bake for 30 to 35 minutes, or until the muffins are domed and baked through.
Kitchen Equipment Needed
This blueberry muffin recipe is very simple to make and only needs a few kitchen tools.
- Standard 12-cup muffin tin (I’m using a nonstick muffin tin)
- Mixer (electric or stand mixer) to cream the butter.
- Spatula to fold in the bananas and blueberries
- Muffin liners if using or nonstick cooking spray
- I also like to use a cookie scoop when transferring batter to the muffin tin. It helps me portion the batter for equal size muffins.
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- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 ripe banana, mashed
- 1 cup blueberries
- Preheat oven to 375 degrees F and line a standard 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
- Cream the butter and sugar until pale and light. Add the eggs and beat well and then beat in the milk, lemon juice and vanilla.
- Stir in the flour, salt, and baking powder until just moistened. Fold in the blueberries and mashed bananas.
- Divide the batter evenly among the muffin cups (I like to use a cookie or ice cream scoop). Sprinkle the tops with additional sugar if desired for a sweet crust.
- Bake for 30 to 35 minutes, or until the muffins are baked through. Let cool.
Storing the Muffins:
Store the muffins at room temperature for 1 to 2 days. They also freeze well.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 243Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 248mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 4g
31Daily.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although 31Daily.com attempts to provide accurate nutritional information, these figures are only estimates.