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Banana Blueberry Muffins on a black cooling rack.

Banana Blueberry Muffins

These easy banana blueberry muffins are a great breakfast treat. To keep things easy I used frozen blueberries in the recipe. 

  • Total Time: 30 minutes
  • Yield: 12 Muffins 1x


Units Scale
  • 2 extra ripe bananas, mashed (1 cup)
  • 2/3 cup white sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cups frozen or fresh blueberries, plus more for topping (I used frozen wild blueberries)


  1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.
  2. In a large bowl mix together mashed bananas, sugar, and eggs. Then mix in the flour, baking powder, baking soda, and salt. Then stir in blueberries.
  3. Fill each cup 3/4ths the way full. Top with more blueberries. Bake for 19-21 minutes, or until tops turn light brown and spring back when lightly touched. Cool in the pan for 5 minutes, then move to a cooling rack to cool completely.
  • Author: Megan
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes


  • Serving Size: 1 Muffin
  • Calories: 115
  • Fat: 1g
  • Carbohydrates: 25g
  • Protein: 2.5g

Keywords: banana blueberry muffins, banana, blueberry, muffins, breakfast