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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!
After making them a few times I found hand mixing every thing is what makes them so moist and fluffy. I mix all the ingredients one by one, adding the mashed bananas right before the floured frozen blueberries. I also didn’t use the cinnamon because I have a picky kid and the are just as great without. You really did post the perfect muffin recipe!
Thank you for sharing your experience with the recipe. I completely understand about the cinnamon… sometimes it’s all about adjusting recipes to suit our little ones’ tastes. I’m glad to know the muffins still turned out great without it! Thanks for the comment.
Thank you for this twist on banana muffins. Adding blueberries and crumb topping makes them extra special. A little too sweet for my taste, but that doesn’t stop me from eating and sharing them. They’re in the fridge, so when I want a “fresh baked” muffin, I put the oven on to preheat, and pop a muffin in at the same time. Within five minutes the kitchen smells wonderful and I’ve got another fresh muffin to enjoy 🙂
Thank you for your thoughtful feedback! Regarding the sweetness, I appreciate your honesty; this is a sweet muffin. You can cut back to 1/2 cup of sugar without significantly changing the texture. If you use less than that, the muffins won’t be as tender or moist (but you may be ok with that??)
Your method of re-heating the muffins in the oven is a fantastic tip. Thanks.
In the oven now.. But I ended up with 2x the amount of crumble topping I could use
yes, this recipe makes an extra dose of crumble topping. Hope you enjoy the muffins.
We both loved these. The topping was crunchy, the muffin moist and it had the perfect amount of sweetness. We took ’em camping with us and oh my … these muffins with the sun rising over the lake made for a perfect delicious moment in the great outdoors. Thank you for sharing this!
That sounds like a great camping trip and a great way to start the day. Thanks for the comment.
This recipe is amazing! My kids love these muffins. Once, I didn’t have enough blueberries so I split the batch ~ half blueberry and the other half I used strawberries. Came out just as delicious!
Thanks for the comment, I am so thrilled that everyone loved the muffins. The strawberry variation sounds amazing
These muffins are amazing! Can you use whole wheat flour to make them?
Yes, but whole wheat flour will make them a little more dense and they will not rise as much. Sometimes the whole wheat flour requires an extra tablespoon or two of liquid in the batter. If you replace half of the flour with whole wheat, the muffins will be a bit more fluffy than 100% whole wheat. Either way, they still taste good. Thanks for your question.
How many eggs are we supposed to use , it is left out of the ingredients.
I think you may not have scrolled down to the recipe card. There is a printable recipe card at the bottom of the post with all the amounts listed
Used this recipe and turned it into a “Buckle” or “Coffee Cake”. Used a greased 2 quart rectangle baking dish and increased the 2nd baking time to 20 -24 minutes. Also added 1/4 tsp Nutmeg to the dry ingredients and 1/2 tsp Nutmeg to the topping. Turned out awesome!
I’m so glad you shared your modifications to the recipe and that it turned out fantastic. Thank you for taking the time to share this with everyone! It’s lovely to hear when something works out.
These muffins are so delicious! They’re
my 4 year olds favorite -I know not the most healthy, but he asks for them all the time and I’m just happy he loves them so much! I always double the recipe and freeze some as well. Thanks so much for this amazing recipe.
Oh, thank you for the comment. I’m thrilled that your little one likes them so much. It’s definitely better than a packaged muffin in the store.
Hands down, best muffins I’ve ever made. I just can’t believe how easy these came together and they look just like the picture!!
Question:
Do you think I could sub a different fruit than blueberries? Like raspberries or strawberries…maybe peaches…? It will be fun to experiment 🙂
Glad you liked them. BLueberries are the perfect size for these muffins. Raspberries can work if they are small. Larger chunks of fruit will sink to the bottom of the muffins, However, you can chop them up and toss them with flour to help prevent them from sinking. Chocolate chips also work really well in these.