Best 20 Banana Blueberry Muffins Recipes

EASY MOIST BANANA BLUEBERRY MUFFINS

Steps:

• Mash bananas in a large mixing bowl.
• Add sugar and egg.
• Add butter and blueberries.
• Combine dry ingredients and gently stir into banana mixture.
• Pour into 12 well-greased muffin cups.
• Bake at 375 degrees for 20 minutes.

INCREDIBLE OAT BRAN MUFFINS, PLAIN, BLUEBERRY OR BANANA

Steps:

• *Blueberry or banana variations are at bottom.
• Pre-heat oven to 425 degrees F. Line 12 medium muffin cups with paper baking cups.
• Combine dry ingredients. Add milk, egg, honey, and oil; mix just until ingredients are moistened.
• Fill muffin cups 3/4 full. Bake 14-17 minutes or until golden brown.
• *NOTE: You can stir in 1/2 cup frozen blueberries or 1 medium ripe mashed banana for a fruity variation.
• These are also great the next day cold if you seal them in a baggy or stick em in a container to keep em fresh.

BANANA-BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups.
• Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

NO-SUGAR-ADDED BLUEBERRY AND BANANA WHEAT MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
• Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.

BANANA-BLUEBERRY MUFFINS WITH GREEK YOGURT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
• Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
• Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

BANANA-BLUEBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
• Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
• Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. Muffins can be stored in an airtight container at room temperature up to 3 days.

BANANA-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
• In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
• With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
• Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

BISQUICK BLUEBERRY-BANANA MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Greae bottoms of 12 medium muffin cups.
• Beat banana, milk, oil and egg slightly in medium bowl. Stir in baking mix, sugar and cinnamon just until moistened, fold in blueberries.
• Fill muffin cups about 3/4 full.
• Bake 20 minutes or until golden brown.

HEALTHY BLUEBERRY AND BANANA MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 muffin cups with paper liners. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend.
• Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter among muffin papers. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature.

BANANA BLUEBERRY (OR CHOCOLATE CHIP) MUFFINS

Steps:

• In a large bowl, beat together bananas, sugar, oil, egg, and vanilla until well mixed.
• Combine flour, baking powder, and baking soda. Stir into bowl. Stir in yougurt. Fold in blueberries or chocolate chips.
• Pour batter into muffin cups. Bake for 20 minutes at 375 degrees F, or until muffin tops are firm to touch.

3-INGREDIENT FLOURLESS CHOCOLATE & BLUEBERRY BANANA MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mash the bananas with a fork.
• Add nut butter and mix until combined.
• Divide the batter into two bowls.
• Add cocoa powder to one bowl of batter and mix well.
• Add the blueberries to the other bowl of batter and mix well.
• Add the batter to a muffin tin.
• Bake for 18-20 minutes.
• Let muffins cool.
• Enjoy!

VEGAN BANANA BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth. In a small bowl or cup combine egg replacer and water; stir into banana mixture. Fold in blueberries.
• Spoon batter evenly, about 1/4 cup each, into muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until golden brown.

EAT CLEAN BLUEBERRY BANANA CRANBERRY MUFFINS

Steps:

• Preheat oven to 350. Line 12 cup muffin tin with liners or spray with non stick spray.
• In a large mixing bowl mix flour, cinnamon, baking powder and soda.
• In medium mixing bowl mix sucanat/sugar, bananas, applesauce and egg whites.
• Place blueberries and cranberries in dry flour mixture and stir gently to coat fruit.
• Mix the banana mixture in with the dry flour mixture and stir until just moistened.
• Spoon batter into muffin cups.
• Bake 18-22 minutes or until cake tester comes out clean.
• I have also sprinkled a few crystals of sugar/sucanat on tops and this is attractive and tasty. Frozen or fresh cranberries are fine.
• Makes 12-18 muffins.

HEALTHY YUMMY BLUEBERRY BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F and grease or line a muffin pan.
• In a medium bowl, mash bananas with rice syrup, pureed carrot, vanilla and mix well.
• In a small bowl, combine baking soda, flour, and oats. Add to banana mixture and stir by hand until throughly combined. Fold in the blueberries.
• Pour batter into muffin pan and bake for 25 minutes or until toothpick inserted in middle comes out clean.

ZUCCHINI BLUEBERRY BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray. In a large bowl, stir together grated zucchini, mashed banana, and egg. Add vanilla extract. In a smaller bowl, combine Spelt flour and next 9 ingredients. Add dry mixture to wet mixture until just combined. Fill muffin cups to 3/4 of the way full. Top with chocolate chips if desired. Bake for 15 to 20 minutes. Let stand for 5 minutes before removing muffins.

SKINNY BANANA BLUEBERRY MUFFINS

Steps:

• Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray.* Set aside.
• In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
• In a separate bowl, mix the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can - a fork works well to break it up. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Gently fold in the blueberries. Do not overmix the batter, which will lend tough, dry muffins.
• Divide the batter between 12 muffin tins. Fill all the way to the top. Bake for 20 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.
• *Note: Do not use cupcake liners; muffins will stick to them.

JILLIAN MICHAEL'S BLUEBERRY BANANA MUFFINS

Steps:

• Place oven rack in center of oven.
• Preheat oven to 425 degrees.
• Lightly spray a 12-cup muffin tin with olive oil or line with paper liners.
• Place the bananas, yogurt, honey, olive oil and vanilla in a large bowl. Stir together until well mixed.
• In a separate bowl sift together the flour, baking powder, baking soda and salt. Add the dry ingredients to the banana mixture and stir until just combined.
• Fold in the blueberries and nuts (if using).
• Spoon the batter into the prepared muffin tin. Place the tin in the oven and reduce the heat to 400 degrees.
• Bake for 35 to 40 minutes or until tops spring back when lightly touched.
• Let cool in the tin for 10 to 15 minutes before transferring to a cooling rack. Serve warm.
• For longer storage, let cool completely and store in an airtight container for up to three days or in the freezer for up to 2 months.

BLUEBERRY BANANA NUT MUFFINS

Steps:

• Combine dry ingredients in learge mixing bowl.
• Mash banana in medium bowl, then add wet ingredients and whisk until smooth.
• Add wet ingredients to dry ingredients, and stir just until combined.
• Batter should be lumpy.
• Fold in walnuts and blueberries.
• Bake for 15-18 minutes or until a toothpick inserted into center of muffin comes out clean in a 350 degree oven.
• Serve immediately.
• Note: because of the low fat content of theses muffins, they don't tend to keep well.

BANANA BLUEBERRY ALMOND FLOUR MUFFINS (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
• Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.

BANANA - BLUEBERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees. Spray tin with cooking spray or line with paper liners coated with cooking spray. Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, honey, lemon juice, egg and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter. Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on wire rack. Muffins can be stored in an airtight container at room temperature for up to 3 days.