Banana Muffins with Blueberries

These delicious bakery style banana blueberry muffin are bursting with plenty of blueberries, have soft and moist centers, and big muffin tops.

Prep time: 15 minutes
Bake time: 30 minutes
Total time: 45 minutes
Yields: 12 regular muffins / 6 jumbo size

———————————- RECIPE ————————————


  • 1 1/2 cups (180 g) all-purpose flour
  • 1 1/2 cups (180 g) whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup (110 g)coconut oil or unsalted butter, melted and slightly cooled
  • 1 cup (300 g) mashed bananas
  • 1/2 cup (100 g) brown sugar
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  • 2 large eggs, at room temperature
  • 1/3 cup (80g) sour cream or yogurt, at room temperature
  • 3/4 cup (180 g) milk (any type), at room temperature
  • 1–2 cups (200 g) blueberries or any add-ins


  1. Preheat oven to 425°F (218°C). Generously grease a muffin pan with butter or nonstick spray, or line with muffin liners. Set aside.
  2. Whisk very well (about 30 seconds) the flour, baking powder, baking soda together in a large bowl. Set aside.
  3. Whisk the melted coconut oil, sugar, salt and eggs together until combined and sugar dissolved. Then whisk in the sour cream, milk and vanilla extract.
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  5. Pour wet ingredients into dry ingredients and fold together with a spatula or wooden spoon until just combined. Some lumps in the dough are okay (watch the video). Avoid overmixing. The batter will be thick. Fold in the add-in(s).
  6. Divide batter between each muffin cup, filling all the way to the top.
  7. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 20-25 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
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  9. Allow to cool for 10 minutes in pan before serving.
  10. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.


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