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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!
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.