Blueberry Banana Breakfast Muffins
Blueberry Banana Breakfast Muffins are a wonderful way to start your day with a burst of natural sweetness and fruity goodness. These muffins are soft and moist thanks to ripe…
Tip: save now, cook later.Blueberry Banana Breakfast Muffins are a wonderful way to start your day with a burst of natural sweetness and fruity goodness. These muffins are soft and moist thanks to ripe bananas, and packed with juicy blueberries that add a pop of color and flavor in every bite. They’re simple, comforting, and just right when you want something delicious but not too heavy first thing in the morning.
I love making a batch of these muffins on the weekend so I have something quick and tasty ready during the busy workweek. The aroma of bananas and fresh blueberries baking in the oven always makes my kitchen feel warm and inviting. Plus, I find that the natural sweetness of the fruit means you don’t need to add much sugar, which feels like a little win for breakfast!
These Blueberry Banana Breakfast Muffins are best served fresh, maybe with a smear of butter or your favorite nut butter to make them even more satisfying. I also like packing them up as a snack to take along on the go or to enjoy with a cup of tea or coffee. They’re a crowd-pleaser in my house and always disappear fast, so it’s a good idea to double the recipe if you have a hungry bunch.
Key Ingredients & Substitutions
Bananas: Ripe bananas add natural sweetness and moisture. The riper, the better! If you don’t have bananas, you can try unsweetened applesauce, but it won’t be quite the same texture.
Blueberries: Fresh or frozen blueberries both work well. Frozen might make the batter a bit wetter, so fold them in gently to keep them from bleeding too much color.
Oats: Rolled oats add nice texture and a bit of chewiness. You can swap for quick oats if that’s what you have, but the texture will be softer.
Honey or Maple Syrup: Both add gentle sweetness. For a vegan option, choose maple syrup or agave nectar instead of honey.
How Do I Keep the Muffins Light and Not Too Dense?
The trick is in how you mix the wet and dry ingredients:
- Mix your dry ingredients first in one bowl, wet in another.
- Pour wet into dry and stir just until the ingredients come together — some lumps are okay.
- Avoid overmixing, which can make muffins tough and dense.
- Gently fold in the blueberries last to keep them whole and pretty.
Also, using baking powder and baking soda helps the muffins rise nicely and stay light. Make sure your baking soda is fresh for best results!
Equipment You’ll Need
- Muffin tin – a 12-cup tin is perfect for even baking and shaping your muffins.
- Mixing bowls – I like having one for dry and one for wet ingredients to keep things tidy.
- Measuring cups and spoons – for accurate ingredient portions to get the best texture.
- Wooden spoon or silicone spatula – gentle mixing helps avoid overworking the batter.
- Cooling rack – lets your muffins cool evenly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- Swap blueberries with chopped strawberries or raspberries for a different berry twist that freshens up the flavor.
- Add ½ cup chopped walnuts or pecans for a nice crunch and nutty contrast to the soft muffin.
- Stir in ¼ tsp cinnamon or nutmeg to add a warm spice note, perfect for cozy mornings.
- Mix in a handful of mini chocolate chips for a sweet treat version that kids especially love.
Blueberry Banana Breakfast Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup rolled oats (plus extra for topping)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 ripe bananas, mashed
- ⅓ cup honey or maple syrup
- 1 large egg
- ⅓ cup unsweetened applesauce or vegetable oil
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
How Much Time Will You Need?
Prepping and mixing the batter takes about 10 minutes. Baking will take around 18 to 22 minutes. After baking, allow the muffins to cool for about 5 minutes in the pan and then transfer to a rack. So in total, expect about 35 minutes from start to finish. Perfect for a quick and tasty breakfast treat!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly to keep muffins from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, rolled oats, baking powder, baking soda, and salt. This combines all the dry ingredients evenly.
3. Mix Wet Ingredients:
In a separate bowl, mash the ripe bananas well. Then add honey or maple syrup, egg, applesauce (or oil), and vanilla extract. Stir until the mixture is smooth and combined.
4. Combine Wet and Dry:
Pour the wet ingredients into the bowl with dry ingredients. Stir gently just until combined—don’t overmix! Then carefully fold in the blueberries, being gentle to keep them whole and prevent the batter from turning purple.
5. Fill & Bake:
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a few rolled oats on top for a little crunch and rustic look. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
6. Cool & Serve:
Let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy your healthy, tasty muffins!
Can I Use Frozen Blueberries for These Muffins?
Yes! Just fold them in while still frozen to help prevent the batter from turning purple. No need to thaw, but be gentle to keep the berries intact.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months and thaw at room temperature or warm in the microwave.
Can I Substitute the Egg in This Recipe?
Absolutely! You can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or a chia egg as a vegan substitute. Just let it sit for 5 minutes to gel before adding.
Is It Okay to Use Oil Instead of Applesauce?
Yes, using vegetable oil or melted coconut oil instead of applesauce works great and keeps the muffins moist. Applesauce is a healthier swap to reduce fat if you prefer.