Homemade Banana Blueberry muffins with REAL ingredients are perfect for a quick, easy treat. Whip em up for breakfast or simple snacks.

These muffins are chock full of blueberries and bananas. Use up your ripe bananas. Your family will love you for it.

More Banana Recipes:

We have LOTS of banana recipes. Below I have included a few favorites for you. Banana nut bread, Banana Nut Muffins, and a yummy Banana Berry Trifle dessert.

Search our blog for banana to find even MORE yummy ways to use up your ripe bananas.

Banana Blueberry Muffins Recipe:

This is a very quick and adaptable banana bread muffin recipe. I’m offering you some tips and information on alternatives for this recipe below.

Use Ripe Bananas:

It can be tough to come up with three ripe bananas on a whim. Even at the grocery they are not always available.

The produce departments do help us out when they can. I often find the over ripe bananas in a box next to the banana displays.

TIP: Do NOT use overly green bananas. Very ripe bananas are full of natural sugary banana flavor. You want that.

Yes, you can even use the REALLY ripe ones that are nearly transparent from ripening. (These are the bananas with disgusting brown mottled skins. They make GREAT breads and muffins.

Ripe bananas are also soft. DON’T Mash bananas when they are too green. It’s REALLY difficult to get the preferred liquid texture that blends well and gives a perfect muffin.

This is how they should look when mashed.

Is it better to use Fresh or Frozen Blueberries for this banana muffin recipe?

You can certainly use EITHER fresh or frozen blueberries for this recipe.

• Frozen berries are available all through the year.
• Blueberries retain ALL nutrients when properly frozen.
• Frozen berries are very easy to use in this recipe and many others. Just dump them in from your freezer bag. No thawing needed.
• We used fresh blueberries. Fresh berries are in season just now. They worked wonderfully.

Why do my blueberry banana Muffins Turn Blue?

When you make these muffins be GENTLE if you want clean muffin batter.

This may also be a good reason to use plump fresh berries. Fresh berries added with a gentle hand will not break and leak into your batter.

Using a stand mixer or hand held electric mixer will burst the berries. Fold the berries in by hand GENTLY at the very end if using a mixer.

Frozen berries (or canned) may leak blueberry juice into the batter. This creates blue muffins. You can mitigate this somewhat by rinsing and drying the berries before adding them to your batter.

Take a Look at our blueberry lemon muffins to see how this looks. We like them both ways. But if you need pristine muffins use the method described in our recipe card.

Substituting Sugars:

If you prefer to replace the sugar here are some alternatives. You will need to taste the batter as you add. One to One may work. But it’s all to taste 🙂

• maple syrup (one of my favorites)
• stevia (if you want to completely eliminate the sugars)
• Agave syrup
• honey
• coconut sugar
• applesauce

Your Printable Recipe Card:

We’re adding process pictures into our printable recipe card to help you.

When you PRINT the recipe the PICTURES will not print. That is intentional to save you ink and paper. Your recipe will print in a more readable form. 🙂

Let us know what works best for you.

Please also watch our complete video recipe demonstration to see this recipe as we made it.