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Banana blueberry muffins are tender, loaded with bananas, and bursting with juicy berries. A cinnamon crumb topping bakes into a golden, crunchy crown that takes them past ordinary muffins. Think of them as a mash-up between classic banana bread and my blueberry streusel muffins. The result? Tall muffins with soft centers, jammy blueberry pockets, and crisp, spiced tops.
If you love this recipe, try our banana bread with blueberries.
Here’s Why This Banana Blueberry Muffin Recipe Works
Double the flavor: Ripe bananas add depth and sweetness, while blueberries keep each bite bright and juicy.
Bakery-style tops: Starting the oven hot gives the muffins a big rise, then lowering the temperature keeps them tender inside.
Built-in crunch: The cinnamon-sugar topping adds a sweet, crackly layer over the tender muffin base.
Flexible batch size: Fill tins to the brim for 12 oversized muffins or fill slightly less for 18 smaller muffins.
Recipe Tips
Measure bananas after mashing: Bananas vary in size; 1 ½ cups is the sweet spot for balanced moisture.
Don’t overmix: Stir the wet and dry just until combined, too much mixing toughens the crumb.
Keep frozen blueberries frozen: If using frozen, fold them in straight from the freezer to avoid blue-streaked batter.
Pile on the topping: The crumb mix should look like chunky sand before baking, it crisps beautifully in the oven.
Cool before removing: Muffins are fragile when hot; wait at least 10 minutes before lifting them out.
Looking for a lighter version? Try my low fat blueberry banana muffins, made with less butter but still full of banana and berry flavor.
Banana Blueberry Crumble Muffins
Banana blueberry muffins are the kind you’ll come back to. They are soft, moist, and packed with ripe banana flavor. Juicy blueberries and a buttery crumb topping make them feel bakery-style.
Serve them warm for breakfast with coffee or as an afternoon snack. Tall domes, tender crumb, and that cinnamon crunch on top make these muffins unforgettable. Love this flavor combo? Try it in loaf form with my blueberry banana bread.
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Banana Blueberry Muffins with Crumb Topping
If you make this recipe, please leave a star rating and comment.
Ingredients
Dry ingredients:
- 2 ¼ cups all-purpose flour, (270 grams)
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- ½ cup butter, melted
- ¾ cup brown sugar, (156 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 to 4 bananas, 1-½ cups mashed
Add In:
- 2 cups fresh or frozen blueberries
Cinnamon Crumb Topping
- ¾ cup all-purpose flour, (90 grams)
- ½ cup granulated sugar, (100 grams)
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, melted
Instructions
- Before you begin, you will get the best results if you mash the bananas first then measure out the exact amount needed.
- Preheat the oven to 425°F (you will reduce the temperature after the muffins cook for 5 minutes)
- Grease 12 standard-sized muffin tins or line them with paper baking cups. In a medium bowl, whisk all the dry ingredients together then set aside.
- In another bowl, beat the butter and brown sugar then add the eggs and beat until well blended.
- Next add the vanilla, and mashed bananas and beat until well combined.
- Fold the flour mixture into the wet mixture then fold in the blueberries.
Make the cinnamon crumb topping:
- Blend the flour, sugar, and cinnamon together then stir in the melted butter until you have pea-sized clumps.
- Fill the greased muffin tins completely full with the batter then sprinkle the tops with the cinnamon crumb topping. For slightly smaller muffins, you can fill the tins ¾ full which will give you 18 muffins (but you will need to reduce the baking time by a couple minutes).This recipe makes a generous amount of crumb topping. Don’t be shy about loading it onto the muffins. If you prefer a lighter topping, you may have some leftover.
- Bake in the preheated oven at 425°F for 5 minutes then turn the oven down to 350°F and bake for 12 to 16 more minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for at least 10 minutes before removing from the muffin tins. The tender muffins can fall apart if you remove them while they are still warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
SO yummy! A hit with the adults and kids. The amount of batter and crumble I made was enough to make 17 decently sized muffins, each with a good amount of crumble. I think it would have been hard to fit all the crumble on just 12 muffins. Fluffy, moist, right amount of sweet. The banana flavor comes through but isn’t overpowering. The crumble itself was also very good. Sometimes homemade crumble recipes end up being too flour-y and not sweet enough but this one was perfect.
Thanks so much for taking the time to leave this comment! I appreciate you sharing your experience!