This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
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.
Pin this now to find it later!
Pin It
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!
These are seriously amazing! Soooo soft and fluffy and the flavors are just right. I was wondering – do you think doing chocolate chips instead of blueberries would work? Would that throw the recipe off?
Oh I think chocolate chips would work fine here. I have a similar recipe with chocolate chips if you want to check that out. Here is the link Chocolate chip muffins
These are amazingly delicious, one of my grandchildren’s favorites. Do you know if these freeze well? I like to make things in advance & have it on hand when the little ones visit.
Oh yes, they do freeze well, I like to have them on hand for last-minute treats as well. Thanks for your question
Loved these muffins! Thanks for the recipe! Do you think the batter could be used for a quick bread loaf too?
Yes, this works well as a quick bread, it takes about 55 to 60 minutes to bake in a 9 x 5 loaf pan
Wonderful! Thank you! 🙂
You’re welcome, enjoy!
Do you use salted or unsalted butter?
Either one will work, Erin. This recipe is not too salty if you use salted butter and you won’t miss the salt if you use unsalted butter. Thanks for your question
Wow wow wow! These are incredible! I thought they would be sweeter but they are just perfect flavorwise, just the right amount of sweet. So soft and crunchy with the crumb topping. I will definitely make these and in different variations forever! Thank you. Excellent!
Thanks for that great review Crystal. It’s one of my favorite things to make when I have slightly over-ripe bananas 🙂
Could I make this dairy free by substituting coconut oil for butter? If so, would it be an equal substitution do you know?
Absolutely, Kristin…that is a really good idea, thanks I will add that to our recipe notes. Enjoy these delicious muffins!
WOW! They look beautiful and taste soooo good! Thanks for the recipe! I will make them again!
So glad you enjoyed them, Kristine! Thanks for the comment
Oh my gosh!!!!!! These are the best and I mean the best muffins I have made!!!! This recipe is a keeper in our house. I made them this morning and they are almost gone. I did double the topping recipe, only because we are crumb topping fans. Thank you so much for a great recipe.
Thanks for the comment Linda, we have a hard time making these last in our house too. I like to blame it on my husband for eating them all but we all know I am the muffin thief 🙂
These looks so delicious! Lovin the crumble on top, thats my favorite!
Thanks Karly, it’s my favorite too
I always — and I mean ALWAYS — set my kitchen timer to remind myself to do something. Like turn down the heat in the oven. Only way I’ll remember! Anyway, love muffins. I mean, who doesn’t? These look great — thanks.
Thanks John, I know what you mean. I usually have so many things happening at the same time, if I don’t set the timer I am bound to miss things