Cafe-style moist banana blueberry muffins with a crunchy sugar top! Just 10 minutes prep time and ready to eat in under 30 minutes.
Perfect for school lunchboxes, morning tea or an afternoon pick-me-up!
There's nothing quite like the smell of a batch of homemade sweet muffins wafting from the oven!
And these Banana Blueberry Muffins are everything you could ever want!
My secret is to sprinkle a little raw sugar over the top before baking... this gives the muffins the ULTIMATE crunchy sugar top! YUM!
This is the same trick that I use in my classic blueberry muffins, banana muffins, banana choc chip muffins and healthy ABCD (apple, banana coconut and date) muffins.
Once you try these ultra moist homemade muffins, you'll never buy your morning treat from a cafe again!
Why You're Going To Love This Recipe
- Easy to make - These banana blueberry muffins are a breeze to make. With just a few simple ingredients, you can whip up these delicious treats in no time.
- Healthy and nutritious - These banana blueberry muffins are packed with healthy ingredients like ripe bananas, blueberries, and more! They make for a great snack or breakfast option that is both tasty and good for you.
- Deliciously moist - These muffins stay incredibly moist thanks to the mashed bananas and other wet ingredients that are used in this recipe. The result? Deliciously moist banana blueberry muffins that everyone will love!
- Freezer-friendly - Muffins freeze really well, so if you have leftovers from your batch of banana blueberry muffins, you can always store them in the freezer for up to three months. They make for great snacks to have on hand!
What You Need
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Butter - softened at room temperature
- Vanilla extract - you can also use imitation vanilla or vanilla essence
- Honey (omit if serving to babies under 1 year old)
- Milk - full cream (whole) milk is best
- Eggs - must be at room temperature
- Large bananas mashed - overripe works the best
- Self-raising flour - also known as self-rising flour. Use store-bought self-rising flour or make your own using plain flour and baking powder.
- Caster sugar - or very fine sugar
- Baking powder
- Bicarbonate of soda - also known as baking soda
- Ground cinnamon
- Pinch of salt
- Blueberries - fresh or frozen
- Raw sugar - optional, for sprinkling on top
Equipment Required
No fancy equipment is required to make these delicious blueberry banana muffins!
You will need:
- Microwave Safe Bowl (or Thermomix)
- Muffin Tray
- Whisk
- Wooden Spoon
- Thermomix (optional)
- Oven
Step By Step Instructions
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
STEP 1 - PREHEAT AND PREP
Preheat the oven to 180 degrees Celsius (or fan-forced).
Then, line a 12-hole muffin tin with liners of your choice.
STEP 2 - ADD THE WET INGREDIENTS
Place the butter in a microwave-safe bowl and melt for 30 to 60 seconds. Allow it to cool slightly.
Once cooled, stir in the vanilla extract, honey, and milk. Mix together until they are fully combined.
Incorporate the eggs individually, whisking between each addition.
STEP 3 - ADD THE BANANAS
Slowly add the mashed bananas to the batter and mix together for 20 seconds or until blended.
STEP 4 - MIX IN THE REMAINING INGREDIENTS
Add the sifted mixture of self-raising flour, caster sugar, baking powder, bi-carbonate soda, cinnamon, and salt to the bowl and fold everything together with a wooden spoon.
Gently stir in blueberries and divide the batter evenly between the muffin liners (fill each one ⅔ full).
TIP: Do not over-mix the batter.
STEP 5 - BAKE
Top each of the muffins with a light sprinkle of raw sugar (optional).
Bake in the oven for 15 minutes or until they are a light golden color and spring back when touched.
Allow to cool in the tray for 5 minutes before transferring to a wire rack to finish cooling.
Expert Tips
- Bananas – my recipe calls for two large bananas. One large banana weighs approximately 135g, so for this recipe, you'll want to use around 270g of mashed banana. However, this is a very forgiving recipe, so it won't matter if you use a little more or less. The riper the bananas, the better! Overripe bananas will give you super sweet banana muffins.
- One bowl recipe - You can make my banana muffins using a microwave, stovetop, or Thermomix, and you only need ONE BOWL!
- Ingredients - ensure your ingredients are at room temperature before preparing.
- Fold through the dry ingredients – don't over-mix or you'll end up with tough muffins!
- Add rice to the bottom of the muffin tin holes (optional) - this trick stops the paper cases from getting greasy.
- Bake - until lightly golden and the muffins spring back when lightly touched.
- Storing muffins - Banana muffins can be stored in an airtight container at room temperature for up to 3 days (not in the fridge – or they'll dry out). Alternatively, they can be frozen for up to 3 months.
FAQS
The biggest secret is to ensure you don't over-mix the muffin batter - it's fine to have a few little lumps remaining. Over-mixed batter leads to tough, rubbery muffins... whereas we want beautifully light and fluffy muffins!
Fresh or frozen both work well! I tend to use fresh blueberries when they're in season and frozen blueberries out of season. Frozen blueberries will 'bleed' their colour a little more when baked... but they're just as delicious.
Related Recipes
Banana Blueberry Muffins can be served as a breakfast, snack, or even an after-meal dessert!
Here are a few of my most popular muffin recipes:
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Banana Blueberry Muffins
Ingredients
- 80 g butter
- 1 tsp vanilla extract
- 1 tsp honey
- 125 g (½ cup) milk
- 2 eggs
- 2 large bananas mashed
- 250 g self-raising flour
- 100 g caster sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- pinch of salt
- 125 g blueberries fresh or frozen
- 2 tbs raw sugar optional
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Line a 12 hole muffin tray with muffin liners.
- Melt the butter in a microwave-safe bowl for 30-60 seconds or until melted. Allow to cool slightly.
- Add the vanilla extract, honey and milk and whisk together until well combined.
- Add the eggs one at a time and whisk between each addition.
- Add the mashed bananas and beat for a further 20 seconds or until well combined.
- Sift over the self-raising flour, caster sugar, baking powder, bi-carbonate soda, cinnamon and salt and fold through with a wooden spoon. Stir through the blueberries.
- Divide mixture evenly between the muffin cases (filling to ⅔ full).
- Sprinkle with the raw sugar (optional).
- Cook for 15 minutes or until the muffins are lightly golden and spring back when touched in the middle.
- Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Line a 12 hole muffin tray with muffin liners.
- Place bananas into the Thermomix bowl. Mash for 10 seconds, Speed 8. Pour into a bowl and set aside.
- Place the butter into the Thermomix bowl (don't worry about cleaning it) and melt for 1 minute, 100 degrees, Speed 2. Scrape down the sides and melt for a further 30 seconds, 100 degrees, Speed 2 (if needed). Allow to cool slightly.
- Add the vanilla extract, honey and milk and mix together for 20 seconds, Speed 4. With the blades spinning, reduce to Speed 3 and add the eggs one at a time through the MC hole.
- Add the mashed bananas and mix for a further 20 seconds or until well combined.
- Add the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt and mix for 5 seconds on Speed 4 (use the spatula to help mix).Stir the blueberries through with the spatula.
- Divide mixture evenly between the muffin cases. Sprinkle with raw sugar (optional). Cook for 15 minutes or until they spring back when lightly touched in the middle.
- Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
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