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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 cinnamon
- ½ teaspoon salt
Wet Ingredients:
- ½ cup butter, melted
- ¾ cup packed brown sugar, (156 grams)
- 2 eggs
- 2 teaspoons vanilla extract
- 1-½ cups mashed bananas, (from about 3 to 4 bananas)
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 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!
My mother-in-law said these were the best blueberry muffins she’s every had – she’s 76! My 8 year old scarfed 3 down before going to school this morning. Will definitely make again!
That’s so great to hear. I’m tickled that they made your mother in law AND your 8 year old happy
Can we use Gluten free flour for this?
Yes, gluten-free flour will work but the result will depend on which type of gluten-free flour you use. If you use a blended flour like cup 4 cup (affiliate link) or our homemade gluten-free flour then they will come out very similar to the original recipe. Try to avoid flour blends that contain almond flour or coconut flour as that will make the muffins very dense and they will not rise as much.
Thanks for the recipe! It turned out really well. I only had 1 cup of blueberries and was afraid that would change the consistency but they turned out great! My two toddlers scarfed them down and when I left the kitchen my hubby was sniffing around! So thanx 😉 and thank you for all the tips you give along the way, they really make a difference! I’ll be sure to tag when I post.
thanks for the comment, have a wonderful weekend.
This is a great recipe. I’m glad I used four bananas because my batch came out super moist! And can I tell you I love a good, crumble topping?! Next time I’d like to use more blueberries than what I had (two, finger-leveled off cups) and those liners that have the high tops to support the rise and topping.
Glad you liked it. Do use a bit of caution with adding too many blueberries. Too many of them will weigh the batter down and make it kind of gummy.
Okay I am going to be honest and say I only had a pinch of a muffin (darn low carb diet) but it tasted really good. I really made this because I had three ripened bananas to get rid of and for my husband to have some healthier snacks for his late night job. He liked them and I know will down them shortly ha ha. Also, a great reason to use up some frozen blueberries I had in the freezer. Great recipe and super simple. Glad I came across.
I’m glad they turned out, thanks for the comment.
BEST muffins, super moist and full of flavor! I added an icing sugar drizzle to them once they cooled.
I also added extra cinnamon and baked for 20-21mins.
That sounds great, thanks for the comment.
I made these muffins today and they are very good. I was surprised that filling them up to the top didn’t make them flow over the muffin pan and that was before I added the topping. I only had 1 cup of blueberries, but that was okay, because I added chocolate chips to 4 muffins without the berries for my grandson. ( I added the floured berries to the batter after I made the four for my grandson) Thanks for this recipe.
Glad you like them, with thick batter like this, it is ok to fill the muffin tins all the way to the top. Thanks for the comment
These are delicious muffins! They are so moist and have the perfect amount of sweetness. Plus the recipe was easy to follow. I made them with two toddlers and they still came out great 🙂 The kids had a blast making them! Thanks for sharing!
Well, I bet you had a blast baking with the toddlers. Thanks for the comment
Love this recipe! I am wondering how many days after baking you think these are still good? And also how do you store them? They are crispy after the oven but covering them makes them soggy! Thanks!
These will last for about 3 days at room temperature if you store them in an airtight container. They should last about 5 days in the fridge or 3 months in the freezer. The crumb topping will not stay crisp if you store them for long. If you want to revive the crunchy texture you can stick them under the broiler for a few minutes. Just make sure you keep an eye on them if you do that because it is easy to burn them.
This is the third weekend in a row I’ve made the Banana Blueberry muffins. These are amazing. I use the giant 6 cupcake pan and increase the time about 5 to10 minutes.
They are addictive, aren’t they? Thanks for the comment, I’m glad to hear how they turned out in the larger cupcake pan.