Blueberry-Banana Bread Muffins

These Blueberry Banana Bread Muffins are light and fluffy, yet moist from added yogurt and mashed bananas. The little bursts from the blueberries take these easy muffins to the next level!

Blueberry Banana Bread Muffins served on a white plate with the front muffin being torn into halves to reveal the moist, fluffy centre.

Remember when I told you that sometimes I have so many bananas in my kitchen I feel like raising a chimp? Well, it happened all over again.

I was actually really glad because I had been craving this super yummy banana bread for days and very ripe bananas were all I needed to get started. Except for the fact that this time, I decided to make this banana bread recipe a bit differently.

Don’t ask me why, but I happen to like the muffin concept for banana bread. I love that you can control your portion size and that you will basically never get bored with a banana bread muffin because of the endless creative possibilities.

That being said, I decided to turn my favorite banana bread into a muffin and add blueberries. Obviously, because blueberries are not only delicious but also good for you.

In fact, this whole Blueberry Banana Bread Muffin is good for you. Or at least good enough to be eaten as a breakfast, dessert AND snack on the same day.

I’m thinking next time, I might add some oats (don’t tell my boyfriend) to these Blueberry Banana Bread Muffins, just to make them even healthier and to give me an additional excuse to stuff my face with these delicious fluffy Banana Bread Muffins. Like I needed one anyway…

Three Blueberry Banana Bread Muffins on a white plate with a tray of muffins and fresh blueberries in the background

I used frozen blueberries for my Blueberry Banana Bread Muffins, but you could also use fresh ones. Just add a dash of lemon juice to the batter to avoid this green yukky coloration and you’re good to go.

Also, my muffin tin isn’t very deep so you might end up with only 12 Blueberry Banana Bread Muffins – which is actually convenient since you would end up making a single batch.

As one last thing, I’d like to point out that these Blueberry Banana Bread Muffins are highly addictive. I repeat they are highly addictive. So if you’re planning to eat just one, don’t fool yourself and ring on your neighbour’s door.

I have a batch of blueberry-stuffed banana bread muffins right next to me and they’re difficult to resist! Is it ok to have muffins for lunch?

Three Blueberry Banana Bread Muffins on a white plate with a tray of muffins and fresh blueberries in the background

If you tried these Blueberry Banana Bread Muffins, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Blueberry Banana Bread Muffins served on a white plate with the front muffin being torn into 2 halves
5 from 1 vote
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Blueberry Banana Bread Muffins

These Blueberry Banana Bread Muffins taste like banana bread in muffin form! They are perfectly light and fluffy, yet moist from added yogurt and mashed bananas. The little bursts from the blueberries take these easy muffins to the next level! 

Course Breakfast, brunch, Snack, Treat
Cuisine American
Keyword baking, banana bread, blueberries, breakfast, brunch, moist, muffins, sweet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 muffins
Calories 178 kcal

Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup butter softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana about 3 large bananas
  • 1/3 cup plain low-fat yogurt
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries
  • cooking spray

Instructions

  1. Preheat oven to 350°. Line a muffin tin with liners and lightly spray with cooking spray.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
  3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended, for about 1 minute. You can also use a whisk. 

  4. Add the eggs to the batter, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla and beat just until blended. 

  5. Add the flour mixture and beat the muffin batter at low speed just until moist. Gently incorporate blueberries using a spatula.

  6. Spoon the batter into the lined muffin tin and bake the muffins at 350° for 30 to 35 minutes or until a wooden toothpick inserted into the center comes out clean and the muffin top is golden brown.

  7. Cool the muffins for 10 minutes in the pan on a wire rack; then remove them from the pan. Cool the warm muffins on wire rack.

Nutrition Facts
Blueberry Banana Bread Muffins
Amount Per Serving (1 muffin)
Calories 178 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 30mg10%
Sodium 170mg7%
Potassium 114mg3%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 145IU3%
Vitamin C 2.9mg4%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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posted in
Desserts Recipes Vegetarian
4 Comments
  1. I substituted sunflower oil for the butter and used full-fat yogurt – makes mixing by hand much easier (I don’t like to bother with electric mixers when making muffins) and you still get the rich taste from the fat in the yogurt. Thanks for the recipe!

  2. The addition of blueberries is genius and I am totally on the same page with you about the portion control! Awesome recipe!

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