Need an easy breakfast or snack idea? These Banana Blueberry Muffins are super soft and fluffy, and full of delicious fruit!

When I buy bananas, I feel like I only have a 2-day window in which I like to eat them.

They have to be perfectly yellow. That’s when they have the best consistency and taste.

But once I see brown spots, I can’t eat them anymore. There’s just something about soft bananas that makes me feel ick.

That being said, I’m always left with a few brown bananas on the counter. I try to turn them into banana bread, or freeze for smoothies. This time, I made these healthy Blueberry Banana Muffins.

Made with simple ingredients, this easy recipe makes a perfect snack or quick breakfast idea! These muffins are made with whole grains, are filled with juicy blueberries, and have a sweet banana flavor that reminds me of banana bread.

I enjoy these for breakfast, or an afternoon snack with a cup of coffee!

Scroll to the bottom of the post to get to the recipe card. Or keep reading for step-by-step instructions and extra tips!

What makes these Banana Blueberry Muffins healthy?

A lot of times when I make recipes, I look for ways to add extra nutrition. Here’s what’s in these muffins that contributes to that:

• Whole wheat flour: A heart-healthy whole grain that is filled with fiber and other nutrients to keep you full longer!
• Greek yogurt: Adds a little extra protein and softness to the muffins
• Bananas: A great source of potassium and fiber, and adds that slight banana flavor. And overripe bananas give you extra sweetness so you won’t need as much sugar!
• Blueberries: High in antioxidants

Ingredients

• Whole wheat flour
• Baking powder
• Baking soda
• Salt
• Eggs
• Vanilla extract
• Bananas
• Greek yogurt
• Brown sugar
• Blueberries

Additions/Substitutions

There are a few ways you can customize this:

• Chocolate chips
• Fresh blueberries instead of frozen blueberries. Fresh fruit might be cheaper depending on the season!
• Flax egg instead of regular eggs
• All purpose flour instead of whole wheat. This will make the muffins a bit softer and lighter in color.

How to make Banana Blueberry Muffins

Preheat the oven to 350 degrees F. Spray a muffin pan with cooking spray or line with muffin liners.

In a small bowl, stir together the flour, baking powder, baking soda, and salt.

In a large bowl, mash the bananas. Then add eggs, yogurt, vanilla, and brown sugar, and stir to combine.

Add the dry ingredients to the wet ingredients and combine.

Gently fold in the blueberries.

Divide the muffin batter into the muffin cups and bake for 18-20 minutes until the tops are golden brown and a toothpick comes out clean. Transfer to a wire rack to cool completely.

How to store

Once these muffins have cooled to room temperature, store them in an airtight container or a gallon-sized freezer bag. Left on the counter, these are good for 2-3 days. Left in the refrigerator, they’ll last 5-7 days.

How to freeze

Place the muffins in a single layer on a baking sheet lined with parchment paper. Place them in the freezer for 3-4 hours, then transfer to a gallon-sized freezer bag. Make sure you label the bag with the date and recipe name!

For best results, eat these within 3 months of freezing. These make a great make-ahead breakfast!

The best way to prevent freezer burn is to keep them as far away from the freezer door as possible! Every time you open the door, warm air comes in and very slowly defrosts whatever is in front.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! You can use either fresh or frozen blueberries. I actually prefer to use frozen because they’re cheaper in the off-season and last longer in the freezer.

Can I make these into mini muffins?

Yes, these would be great as mini muffins! Use a miniature muffin tin instead (Usually has 24 spaces) and reduce the baking time to 10-12 minutes.

How do I thaw these muffins?

You can thaw them in the fridge overnight, or on the countertop at room temperature for about an hour.

Seal them in a bag or container as they thaw; otherwise they’ll dry out.

Can I use regular yogurt instead?

Yes, you can. Regular yogurt does not have as much protein as Greek yogurt, but the taste and consistency should stay the same in the muffins.

Can I use sour cream instead of Greek yogurt?

You should be able to use a 1:1 ratio! If you typically use nonfat Greek yogurt, just know that using full-fat sour cream may change the texture.

Will these muffins be dry without oil?

The yogurt does a great job of keeping these muffins moist! I’ve dealt with dry muffins before, and haven’t had a problem with these.

I know a lot of recipes use either vegetable oil or olive oil, or even melted butter. But yogurt, and bananas, create that moisture without adding a lot of extra fat.

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More easy muffin recipes

Looking for more healthy muffins to fill your fridge or freezer? Here are my favorite recipes! They’re tried-and-true and all are freezer friendly!

• Pumpkin Oat Muffins
• Morning Glory Muffins
• Healthy Apple Muffins
• Cinnamon Banana Muffins
• Double Chocolate Spinach Banana Muffins

Print the Banana Blueberry Muffin Recipe