Blueberry Banana Breakfast Muffins are the perfect way to start your day with a burst of fresh fruit and a touch of natural sweetness. Soft banana pieces and juicy blueberries make these muffins moist and flavorful, while their golden tops add just the right amount of crunch. They’re simple, wholesome, and wonderful for busy mornings when you want something tasty and quick.
I love making these muffins because they fill the kitchen with a cozy, fruity aroma that instantly lifts my mood. One tip I always follow is to gently fold in the blueberries to keep them from bursting too much, so every bite has that little pop of blueberry goodness without turning the batter all purple. Plus, you can easily swap in frozen blueberries if fresh aren’t in season, and they still turn out great.
These muffins are my go-to for breakfast on the go or for sharing with friends at a casual brunch. I sometimes warm one up and spread a bit of butter or cream cheese on top—it’s such a simple treat that feels a little special. Whether you’re making them for yourself or your family, these blueberry banana muffins are a reliable way to add a smile to the start of any day.
Key Ingredients & Substitutions
Rolled oats: These add a nice texture and fiber to the muffins. If you don’t have rolled oats, quick oats work too, but avoid instant oats as they can get mushy.
Whole wheat flour: Gives a hearty flavor and more nutrients. You can swap it for all-purpose flour for a lighter texture, or use a gluten-free blend if needed.
Bananas: Make sure they are ripe and soft for sweetness and moisture. Overripe bananas work best here.
Honey or maple syrup: Natural sweeteners that add flavor and moisture. Maple syrup is great for a vegan option.
Greek yogurt or applesauce: Both help keep muffins moist. Use applesauce for a dairy-free version, and plain yogurt will keep flavors balanced.
Blueberries: Fresh are best, but frozen work well if thawed and drained to avoid watering down the batter.
How Can I Keep Blueberries from Turning the Batter Purple?
Blueberries can easily burst and color the whole batter if you’re not careful. To keep those pretty spots of blueberry:
- Gently fold blueberries into the batter last, using a spatula rather than stirring vigorously.
- Coat the blueberries lightly in a tablespoon of the flour mixture before adding them to the batter; this helps them hold their shape.
- If using frozen berries, thaw and drain them well to avoid extra moisture.
This way, your muffins will have pretty, whole blueberries baked inside instead of purple streaks everywhere.
Equipment You’ll Need
- Muffin tin – essential to shape the muffins and help them bake evenly.
- Muffin liners or cooking spray – makes removing muffins easy and keeps the pan clean.
- Mixing bowls – one for dry ingredients and one for wet ingredients to keep mixing simple and organized.
- Wooden spoon or spatula – perfect for gently folding in blueberries without breaking them.
- Measuring cups and spoons – accuracy helps your muffins bake just right every time.
- Wire rack – allows muffins to cool properly and keep their texture.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a nice crunch and extra protein.
- Mix in 1/2 cup dark chocolate chips to make the muffins a sweet treat.
- Swap blueberries for raspberries or blackberries for a different berry flavor.
- Stir in a teaspoon of lemon zest for a fresh, bright twist.
Blueberry Banana Breakfast Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups rolled oats
- 3/4 cup whole wheat flour (or all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients:
- 2 ripe bananas, mashed
- 1/3 cup honey or maple syrup
- 1 large egg
- 1/2 cup plain Greek yogurt or unsweetened applesauce
- 1 tsp vanilla extract
Fruits and Toppings:
- 3/4 cup fresh blueberries (or frozen, thawed and drained)
- Optional: sliced almonds and extra blueberries for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake. Plus, allow 5 minutes to cool before serving. Perfect for a quick morning treat or snack!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Stir everything together well so the ingredients are evenly distributed.
3. Mix Wet Ingredients:
In another bowl, whisk together the mashed bananas, honey or maple syrup, egg, Greek yogurt (or applesauce), and vanilla extract until the mixture is smooth and creamy.
4. Combine Wet and Dry:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently and just until everything is combined — be careful not to overmix, as that can make the muffins tough.
5. Add Blueberries:
Gently fold the blueberries into the batter. Handle them carefully to keep them whole and prevent the batter from turning purple.
6. Fill Muffin Cups and Add Toppings:
Divide the batter evenly into the prepared muffin cups, filling each about three-quarters full. If you want, sprinkle sliced almonds and a few extra blueberries on top for a nice crunch and pretty look.
7. Bake:
Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown on top.
8. Cool and Serve:
Let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
9. Storage Tips:
Store leftover muffins in an airtight container at room temperature for up to 2 days or keep them in the fridge for up to a week. You can also freeze them for longer storage.
Can I Use Frozen Blueberries Instead of Fresh?
Yes! Just thaw and drain them well to remove excess moisture before folding them into the batter. This helps prevent the muffins from becoming soggy or overly purple.
Can I Substitute Applesauce for Greek Yogurt?
Absolutely! Unsweetened applesauce works great as a dairy-free alternative and keeps the muffins moist and tender.
How Should I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. For longer storage, freeze them wrapped tightly for up to 3 months.
Can I Make These Muffins Vegan?
Yes! Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes) and use maple syrup with applesauce instead of honey and yogurt for a vegan-friendly version.
