Light and Fluffy Blueberry Banana Muffins
These Light and Fluffy Blueberry Banana Muffins are easy to make, whole-wheat, and free of refined sugars! They are perfect for make-ahead breakfasts or snacks!
I think I could write a whole blog dedicated to muffin recipes. I make a batch of muffins pretty much every week. They are quick and easy to make, and perfect for storing in your freezer for a fast breakfast.
I like to make my muffins on the healthier side so I can snack on a muffin and still keep to my healthy eating goals. Sometimes I make my tried and true favorite muffin recipes, such as these healthy banana muffins or these pumpkin muffins, and sometimes I like to experiment with a new recipe like this one.
I developed this recipe at my sister’s request. She was looking for a healthy blueberry banana muffin that’s easy to make and doesn’t require any crazy ingredients. I was so happy when my first batch turned out pretty close to perfect, and after testing it a few times (and having my sister and mom test it, too), I’m excited to share it with you!
My kids and I love this recipe. The kids just gobble them up! Sometimes I’ll give them a muffin and they pick it apart, eating some and leaving big crumbles of muffin behind on their plates. Not with these Light and Fluffy Blueberry Banana Muffins. Every. Crumb. Gone.
These couldn’t be easier to make, either. First you’ll want to mash up some ripe bananas. The riper, the better, as over-ripe bananas add natural sweetness to the muffins. Whisk together the dry and wet ingredients in separate bowls, combine, and the batter is done! I’ve made these Light and Fluffy Blueberry Banana Muffins with both fresh and frozen blueberries, and they are delicious either way. For me, frozen is usually more convenient. Fresh blueberries often get eaten straight from the bowl and don’t last very long in my house!
If you’re making these Light and Fluffy Blueberry Banana Muffins for kids or to bring for sharing at a brunch, I recommend making them in mini form. The mini muffins are cute and easy to pop into your mouth, and my kids like that they can eat three! Though they’d eat even more than three if I’d let them. 😉
Light and Fluffy Blueberry Banana Muffins
Ingredients
- 1 cup white whole wheat flour
- ½ cup all-purpose flour, see note
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 4 tablespoons unsalted butter, melted and cooled slightly
- â…“ cup pure maple syrup
- 1 cup mashed ripe banana, about 3 medium
- 1 large egg
- ¼ cup milk
- 2 tsp. vanilla extract
- 1 ½ cups blueberries, fresh or frozen
Instructions
- Preheat oven to 350 degrees F. Spray a muffin tin (or mini muffin tins) with nonstick cooking spray.
- In a large bowl, whisk together both flours, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together melted butter, maple syrup, mashed banana, egg, milk, and vanilla.
- Pour the wet ingredients into the dry and stir until almost combined. Gently fold in the blueberries.
- Scoop the batter into the prepared muffin tin, dividing batter evenly among the 12 muffin cups.
- Bake for 16-18 minutes, until a tester inserted into the center of a muffin comes out clean. (Bake mini muffins for about 12 minutes.) Let muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Notes
 
These look perfect! I could pretty much live off of muffin and bread recipes! Especially banana 🙂
Me too! I love how banana adds natural sweetness to breads and muffins!
Those muffins look so yummy! I love the color from the blueberries!! 🙂
I love how healthy these muffins are and they looks so good!
Thanks, Christina! These are my favorite blueberry muffins!
So sorry – my hands are typing faster than my brain this morning. Totally meant Christin! 🙂
Your muffins are fantastic! Well done!
Thank you!
Made these this morning…should have made sure I had everything first!
I used a combination of regular whole wheat flour, AP flour, and oat flour. My bananas were small so I was short on the measurement so I subbed the rest for applesauce! I tossed my (fresh) blueberries in flour so they didnt sink before folding them in. I sprinkled a tiny bit of turbandino sugar on the tops for that sweet little crunch.
The muffins were so light and fluffy and delicious!
I am totally with you on the muffin love – I could easily post nothing but muffin recipes! There’s just so many options! These ones look delicious!
Muffins are the best! I just love how they are so quick and easy to make!
I could definitely have a blog devoted to just muffins, too! I absolutely love how they can serve as breakfast, dessert, or a snack! These muffins look gorgeous, Kristine! I love the blueberry and banana combo. Sounds light and refreshing!
You just combined my 2 favorite muffins! Banana and blueberry! This is just great. Can’t wait to make these!
I hope you love them! My kids cannot get enough of these! (Me either!)
Dear Kristine, I have a weakness for blueberry muffins. These sounds wonderful. xo, Catherine
I have a weakness for blueberry muffins, too! 🙂
Kristine – I’m always looking for new ways to eat breakfast. I only usually make muffins on the weekends, but I love how easy these are to freeze and access later on. I can definitely see myself making a batch of these very soon. 🙂 Thank you for sharing.
I don’t know what I’d do without freezer muffins!
I would be your most devoted Muffin Blog follower! I love muffins!!! I have yet to make them in NYC but I do have a lonely muffin tin and some pretty tragic looking bananas on the counter! Healthy, portable breakfast here I come! Pinned!
Get to work on those muffins, girl! I’m always sad when my freezer stash of them runs out!
Muffin recipes are the BEST! Especially with blueberries and bananas. Love these!
Thanks, Dorothy! I just can’t stop with the muffins. 🙂
These look awesome! I love having healthy muffins in the freezer for easy snacks. they freeze and defrost so well! Which reminds me, my last freezer batch is almost gone so I need to make some more soon. I might just have to try these ones! 🙂
I think I’ll be making another batch of muffins for my freezer tomorrow!
These are excellent! I got 42 minis, using all whole wheat flour and cookie scoop to fill the cups. Thanks for giving the baking time for both ini and regular muffins. I also used a mixture of raspberries and blueberries and added orange zest and extract. (Mine looked darker than the pics, though.)
I am so glad you liked these, Marlene! Thanks for taking the time to let me know. The raspberry-blueberry mixture sounds delicious, and I’m loving oranges right now! I’ll have to try adding orange zest the next time I make these.
Muffins were so good and looked exactly like photo. My grandchildren loved them made as afterschool treat.
I’m so glad you and your grandchildren enjoyed these, Judith! I appreciate you taking the time to let me know. 🙂
Made these today! They are delish! Than you for the recipe 🙂
I’m so glad you enjoyed these, Nancy! This is one of our favorite recipes. Thank you for taking the time to comment and let me know! 🙂
Hi Kristine,
I am new to your website so sorry if you have already addressed this question but have you made any of the bread recipes gluten free?. The muffin recipes look wonderful and I am thinking of just substituting with GF flour.
Hi Barb, I haven’t tested my recipes with gluten free flour. If you try it, let me know how it turns out. I do have a gluten-free category of recipes here. 🙂
 Are there any special considerations when substituting frozen for fresh blueberries? Thanks!Â
My 11 month old baby girl loves these! And I love that they don’t have refined sugar and can be made with whole wheat flour. Usually good-for-you muffins resemble a hockey puck, but these are light, moist, and perfectly sweet. This recipe is a keeper!
Hi ,
Can I replace maple syrup with applesauce ? Trying to make it as natural as possible sweetness wise .Â
You can, the muffins will just be a lot less sweet. Be sure to use extra ripe bananas to add more natural sweetness. 🙂
Hi
Could I use coconut oil instead of butter?
Yes, that will work well. Enjoy!
Could I use honey instead of maple syrup? If so, is the amount the same?
Yes, you can use the same amount of honey. Enjoy!
I love all your recipes!!!! Thank you for them. I am not a baker normally, but have goals to be better at it!! I’m wondering if I can use all purpose flour entirely? My grocery store didnt have the white ww when I was there………..forgive me if this was already addressed- I didnt see it. ?
I’m so happy to hear that you are enjoying my recipes! Yes, you can use all-purpose flour for all of the flour in this recipe. Enjoy!
I had 2 bananas to use up today and wanted a healthy treat for my husband in the mornings since he now works from home so I made these today and he loves them. I am lactose intolerant so I used coconut milk instead of regular milk. I also purchase all my flour from the Sunrise Flour Mill company that helps us with issues in digesting bread due to gluten issues and my IBS. Best part about this muffin is they were light and fluffy! I’ll be making them from now on! Thank you Kristine.
These are delicious!! I first started making just your banana muffin recipe for a healthy version for my 16 month old and we both loved them and we both love blueberries so I found these! So glad you have these accessible, very easy to make! Thank you!
Hi Kristine,
I loved this lightness of the muffins with the whole wheat white flour! I made it for my very young toddler…made a mistake and the muffins were a little raw even though I tested with a fork and it came out clean. Should have added 2 more minutes to the bake time ..18 mins was too little for my batch..for me to note for next time. Thanks ?