Name: Healthy Blueberry Banana Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 ¾ cups whole wheat flour, all-purpose flour or a combination of the two; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon; 4 tablespoons unsalted butter (melted and cooled slightly); 1 cup mashed ripe banana (about 3 medium); ⅓ cup honey (or pure maple syrup); ½ cup milk (dairy or nondairy; I used whole milk); 2 large eggs; 2 teaspoons vanilla extract; 1 ½ cups blueberries (divided, fresh or frozen (do not thaw))

These healthy blueberry banana muffins combine two of my favorite muffins into one! They’re soft, fluffy, perfectly sweetened with mashed banana and honey and, of course, filled with juicy berries!

Banana blueberry muffins stacked on a plate.

My Favorite Banana Blueberry Muffins Recipe

It’s rare that a week goes by without me baking some type of muffins for my kids to snack on. I have a wide variety of healthy muffin recipes that I’ve shared here on Kristine’s Kitchen, and these banana blueberry muffins are one of my favorites of the bunch!

To create these blueberry banana muffins, I started with my Healthy Banana Muffins recipe (my most popular muffin!), made a few small tweaks, and added lots of juicy blueberries. Well, my family absolutely loves these blueberry banana muffins and I think you will too! They’re just sweet enough, soft and fluffy, with a touch of cinnamon to complement the banana flavor.

Muffins in muffin pan with some muffins in the wells and some stacked on top, with blueberries scattered around.

Ingredients You’ll Need, Plus Substitution Options

I’ve tested this muffin recipe with both fresh and frozen blueberries and both worked well. If you’re using frozen, do not thaw them before adding to the muffin batter.

Flour: I often make these with whole wheat flour to boost the nutrition profile of the muffins. All-purpose flour works great in this recipe, too. Or, use a combination of the two.
Baking Powder & Baking Soda: I find that using a combination of these two rising agents produces the fluffiest muffins.
Salt, Cinnamon and Vanilla: For flavor. Cinnamon pairs well with both blueberries and banana, so it’s a perfect choice here.
Butter: For flavor and moisture.
Mashed Banana: You’ll need 1 cup of mashed banana, which is about 3 medium bananas. For the best blueberry banana muffins, use very ripe bananas (the kind with brown spots). These will be the sweetest!
Honey: You can substitute pure maple syrup.
Milk: I used whole milk, but any milk you prefer (dairy or nondairy) will work.
Eggs: Two large eggs provide structure and help the muffins to rise.
Blueberries: I love to use frozen wild blueberries, since they’re smaller than some of the fresh blueberries I find at the grocery store.

How to Make Healthy Blueberry Banana Muffins

Start by prepping your muffin pan. I use a nonstick muffin tin and spray it with coconut oil spray to make sure that the muffins don’t stick. I much prefer this method over using paper liners.

Make the batter. First, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together melted butter, mashed banana and honey. Then whisk in the milk, eggs and vanilla.

Pour the dry ingredients into the wet and mix with a rubber spatula until just combined. With muffins, it’s important not to over-mix the batter, since this can make the muffins more dense. Finally, gently fold in 1 cup of the blueberries. We’ll press the remaining 1/2 cup of blueberries into the tops of the muffins before baking.

Blueberry banana muffin batter in a bowl with a spatula, with a bowl of a few blueberries set to the side.

Using a trigger-style scoop to scoop batter into muffin pan.

Bake muffins. Scoop the batter into the greased muffin pan and top each muffin with a few more blueberries. Bake at 375° F for 16-18 minutes. After about 10 minutes, remove the muffins from the pan to a wire rack. They’re delicious warm from the oven, spread with a little butter or Honey Butter.

We also love these as mini muffins!

You can bake these in a mini muffin pan, reducing the bake time to 10-12 minutes. The recipe will make approximately 36 mini muffins. My kids especially love the mini size!

My Best Tips for Storing Muffins

Muffins are one of my favorite breakfasts and snacks to prep ahead. I also add them to my kids’ lunchboxes regularly! I make them ahead and freeze them, pop the frozen muffins into their lunchboxes in the morning and they thaw by lunchtime.

To Store: Line the bottom of an airtight container with a paper towel. Add the muffins, seal tightly, and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To Freeze: Place muffins in a zip-top plastic bag or airtight container and freeze for up to 3 months.
To Thaw: Thaw muffins on low power (I use the defrost setting) in the microwave. You can also thaw them at room temperature for about 30 minutes or in the refrigerator overnight.

Blueberry banana muffins stacked on a plate with a bite taken out of one muffin.

More Favorite Muffin Recipes

Here are a few more of my favorite muffin recipes. You’ll often find a batch of them in my freezer!

I originally shared this recipe in April 2015. Post updated March 2025 with a retested, improved recipe, new photos and more helpful information.

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