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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!
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.