Blueberry Banana Muffins

Blueberry Banana Muffins

These Blueberry Banana Muffins are very moist and full of many, many plump, sweet blueberries. I really enjoy fixing breakfast on the weekend since during the week I usually grab something quick as I am rushing to get out the door.   I look forward to sitting back, sipping on a cup of coffee while savoring the taste of these delicious Blueberry Banana Muffins.   So relaxing and peaceful.

Blueberry Banana Muffins

Whenever I have overripe bananas, I will either peel and put them into a freezer bag to be used for smoothies or I try to think of something “good” to bake.  One of my other favorite recipes to use overripe bananas in is my Chocolate Chip Banana Bread which I have made a million times.  Also, sometimes I will simply add overripe mashed bananas to my “From Scratch” Buttermilk Pancakes, taking them to another level.  So good!

These Blueberry Banana Muffins are moist, sweetened with brown sugar, blended with pureed, overripe bananas which are at their full peak flavor, and then add a hint of ground cinnamon.  And oh, the smell that will fill your house as they as baking in the oven could possibly have your neighbors knocking at your door.

Blueberry Banana Muffins

It’s the weekend.  Treat yourself.  You deserve it.  Enjoy!

Blueberry Banana Muffins

Other great muffin recipes to try:

Cinnamon Roll Muffins from Some The Wiser

Cranberry Orange Muffins from Add A Pinch

Bakery Style Chocolate Chip Muffins from Sugar Spun Run

Apple Bran Muffins from Taste of Home

Blueberry Banana Muffins - That Hot Milk Cake - Moist, packed with sweet blueberries are the perfect weekend treat.

Banana Blueberry Muffins

  • Prep Time: 15h
  • Cook Time: 25m
  • Total Time: 35m


  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup melted butter, cooled
  • 1 cup dark brown sugar
  • 2 eggs, room temperature
  • 1 1/2 cups overripe banana, mashed
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries, fresh, rinsed


  1. Preheat oven to 350 degrees. Spray with cooking spray, or use paper liners, a regular 12 tin size muffin pan. Set aside
  2. In a small bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
  3. Using a hand mixer on medium, cream the cooled melted butter and brown sugar.
  4. Beat in eggs and vanilla. Blend well
  5. Gradually add the flour mixture to the butter/sugar mixture. Mix well
  6. By hand stir in the blueberries. Mix well
  7. Place batter in muffin tins, evenly distributing.
  8. Bake for 25 minutes, or until done. Test for by inserting a toothpick in the center - should be clean.
  9. Remove from oven, and place on wire rack to cool slightly.

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