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These bakery-style banana blueberry muffins have a crunchy cinnamon crumb topping and they are loaded with juicy blueberries, making them perfect for breakfast.
What sets these muffins apart is their irresistibly crunchy cinnamon crumb topping, a feature that elevates them from ordinary to extraordinary. This recipe is a fantastic way to use those overripe bananas sitting on your counter, transforming them into a deliciously moist and flavorful treat.
You know what’s better than a bakery banana blueberry muffin? Homemade! Yep, these from-scratch, homemade blueberry muffins with bananas are so much better than the local bakery. These banana-blueberry muffins are light and fluffy, yet moist and tender.
The muffin tops bake up nice and tall. Best of all, there is a thick, crunchy-super-yummy-cinnamon-crumb-topping. It is addictive. So grab a cup of coffee and sit down to these homemade blueberry banana muffins.
“Definitely gourmet muffins. I don’t bake a lot and am skeptical of glowing reviews…but I made these for several families who have lost loved ones and they are absolutely delicious!”
S Calhoun
If you love this recipe, try our banana bread with blueberries.
Banana Blueberry Muffin Ingredients
Here is a list of the ingredients you will need for the best blueberry banana muffins. Most of the items used in muffin recipes are pantry ingredients that last for a long time. If you purchase them in bulk, you can make so many things on a whim.
- Flour. All-purpose flour works fine in this recipe. If you want to use cake flour for slightly lighter muffins, then feel free to substitute with cake flour. You will need the flour for the muffins as well as the streusel topping.
- Baking powder and baking soda. This recipe uses two leaveners to help lighten and aerate the muffins. Make sure they are not expired or your muffins will fall flat.
- Cinnamon. Use the cinnamon in both the muffin batter and the streusel topping.
- Salt. Salt enhances the flavors. Even though it doesn’t take much, don’t skip this ingredient.
- Butter. Use the butter in the muffin batter and in the streusel topping. You can use salted or unsalted butter (I prefer salted butter).
- Brown sugar. Sugar isn’t exactly “wet” but it is important to treat it as a wet ingredient for this recipe. Adding the sugar with the wet ingredients will help reduce gluten formation and keep the blueberry muffins tender.
- Eggs. Eggs are important for the structure and tender texture of these muffins.
- Vanilla extract. It’s amazing that just a small dash of vanilla can enhance all the sweet flavors in these muffins.
- Bananas. Make sure the bananas are very ripe.
- Blueberries. You can use fresh or frozen blueberries.
Tips for the Best Blueberry Banana Muffins
Homemade muffins are easy to make but if you want perfect results, we have a few recipe tips for the best blueberry banana muffins.
Measure the mashed banana.
Bananas vary in size, so for this recipe, you’ll need 1-1/2 cups of mashed bananas. This usually equals about 3 to 4 medium bananas or just 2 if they’re particularly large.
Avoid adding extra banana mash, as it can make your muffins dense and flat, rather than moist and flavorful.
Mix the wet and dry ingredients separately.
Mix the dry ingredients in one bowl and the wet ingredients in another. Then, gently fold the wet ingredients into the dry. This technique helps prevent over-mixing the blueberry banana muffin batter.
Don’t over-mix the muffins.
Keep the batter light and slightly under-mixed before adding the blueberries. Fold in the blueberries gently until just combined.
Over-mixing the batter will develop the gluten in the flour, resulting in a tough crumb, and cause the blueberries to burst, turning the batter purple.
Fill the muffin tins to the top.
If you want the muffins to have really tall muffin tops, then fill the tins all the way to the top. The batter is nice and thick so it won’t run out if you fill the tins to the brim.
Start with a hot oven.
For tall muffin tops, bake at 425°F for the first 5 minutes, then reduce to 350°F for the rest of the time. The initial high heat causes a quick rise.
Don’t open the oven when adjusting the temperature, and be sure to lower it. If you might forget, bake at 350°F for the entire time to avoid over-baking.
Can you use frozen blueberries to make this recipe?
If using frozen blueberries in this recipe, do not thaw them. Thawed berries can burst and dye your batter purple, leading to unevenly colored muffins.
Keep in mind that frozen blueberries release more liquid, so you might need to adjust the baking time slightly. An extra minute or two should suffice. Check for doneness with a toothpick inserted in the center of a muffin.
Storing These Banana Blueberry Muffins
Storing your freshly baked blueberry banana muffins is a breeze, and they will be ready for a quick and easy breakfast on busy mornings. Once your muffins are baked, give them a few minutes to cool in the muffin pan before transferring them to a wire rack.
- On the counter: For short-term storage, place your blueberry banana muffins in an airtight container. The banana muffins will stay fresh for a couple of days on the counter.
- In the freezer: If you’re thinking ahead and want to make your mornings stress-free, these muffins are freezer-friendly. To freeze, wrap the muffins in plastic wrap and place them in a zip-top bag. You can store them in the freezer for up to three months.
When you’re ready to enjoy your banana muffins for a quick and easy breakfast, simply take it out and zap it in the microwave in short bursts until it thaws.
Enjoy Your Perfect Blueberry Banana Muffins
There you have it, folks. Follow these tips, and you’ll have blueberry banana muffins so good, even your local bakery will be jealous. Just try not to eat them all in one sitting—we dare you.
If you try this muffin recipe or any of our other recipes on our site, please rate it and leave a comment below. We appreciate your feedback and it helps others.
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Banana Blueberry Muffins with Crumb Topping
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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 wet mixture into the flour 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).
- Bake in the preheated oven at 425°F for 5 minutes then turn the oven down to 350°F and bake for 12 to16 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
- If you are using frozen blueberries, do not thaw them before adding them to the batter. Toss frozen blueberries in a couple of tablespoons of flour first. This will prevent the blueberries from falling to the bottom of the muffin.
- For a dairy-free recipe, substitute the butter for coconut oil or vegetable oil.
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