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These healthy blueberry banana muffins are simple to make and loaded with fruit. They can be made with fresh or frozen blueberries and are kid friendly. Perfect for a make-ahead breakfast, dessert, or mid-morning snack, you’ll want to make these banana muffins all the time!
Looking for a delicious and healthy muffin recipe? Look no further! This Greek yogurt banana blueberry muffin recipe is perfect for breakfast or a snack. Made with fresh bananas and blueberries, this recipe is packed with flavor and nutrients. Plus, it’s made with Greek yogurt, which makes it extra moist and fluffy. So give this recipe a try today and enjoy the amazing taste of homemade muffins!
why you’ll love this banana blueberry muffin recipe
- Less sugar than traditional muffin recipes. The bananas add natural sweetness, which helps eliminate the need for a ton of added sugar without sacrificing taste.
- Made with Greek yogurt. No one likes a dry muffin! Greek yogurt makes these banana muffins extra moist without the use of oil or butter.
- Everyone loves a good muffin. This recipe is kid-friendly and perfect for those mornings when you need a quick breakfast or snack on the go.
- Meal-prep friendly. Make a batch on Sunday and have healthy snacks or breakfast all week long!
Ingredients to make banana blueberry muffin
- Dry ingredients: The dry ingredients for this recipe are pretty basic; all-purpose flour, baking soda, and salt are all you need!
- Bananas: The more yellow/brown spotty the banana, the sweeter it is. I like to use bananas that have a few brown specks on the outside. They can get too sweet/ripe so try not to let them brown too much. Stay away from green bananas for this recipe.
- Blueberries: I like to use fresh for this recipe, but you can use frozen as well. If using frozen, do thaw the berries before adding them to the batter. Adding the berries frozen can cause issues with even cooking.
- Greek yogurt: Greek yogurt takes the place of oil or butter in this recipe, adds protein and makes these muffins extra moist! You can use any type of greek yogurt.
- Eggs: Eggs help bind the ingredients together and add structure to baked goods.
- Light brown sugar: Light brown sugar is my sweetener of choice for this recipe. I enjoy the hint of molasses. You could also use honey, pure maple syrup, or white sugar.
- Vanilla Extract: This is a baking staple and adds flavor to the muffins.
How to make banana blueberry muffin
Making your banana blueberry muffins is pretty straightforward. The hardest part is smelling them while their baking!
Mix Banana Blueberry Batter
- In a large bowl, whisk the eggs until blended.
- Whisk in the banana, yogurt, brown sugar, and vanilla until combined.
- Fold in the dry ingredients until no flour pockets remain.
- Fold in the blueberries.
Bake Muffins
- Divide the batter into the prepared muffin tin.
- Bake in the preheated oven until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Tips for making banana blueberry muffin
- Measure your flour correctly. The best way to measure flour is to fluff it up in the bag with a spoon, and then spoon the fluffed flour into the measuring cup. Avoid tamping down or packing the flour into the cup—that will result in too much flour being added to the recipe, and you’ll end up with dense, dry muffins!
- Keep your blueberries from sinking. The best way to prevent all the blueberries from going straight to the bottom is to spoon about a tablespoon of plain batter into each muffin well before folding the blueberries into the remaining batter. It’s an extra step, but it’s worth it!
- Use parchment paper muffin liners for easy release and cleanup. I always keep these in stock because they peel much more easily as compared to paper liners, and the batter never sticks to them. I do not recommend using regular muffin liners because they will stick to the batter since there’s not oil or butter. The parchment paper is the best and it makes the muffin tray pan super easy to clean up!
- Use ripe bananas. Green bananas won’t have enough sugar content and will make your muffins taste bland. You want your bananas to have a few brown spots on the skin for the best flavor.
popular substitutions & additions
- Add a streusel on top for some texture. A mixture of oats, butter, and brown sugar adds a delicious crunch to the top of these muffins.
- Use oil instead of greek yogurt. If you don’t have any Greek yogurt on hand, you can use ¾ cup of oil in place of the Greek yogurt.
- Replace the flour with almond flour. Almond flour does tend to yield denser muffins and doesn’t rise as much as regular flour, but you can switch them out at a 1:1 ratio.
- Omit the blueberries. This recipe makes great banana muffins! If you don’t have any blueberries on hand or prefer not to use them, simply leave them out.
how to store banana blueberry muffins with yogurt
You can store the muffins in an airtight container in the fridge. I like to add a paper towel under the muffins the absorb any extra moisture they might release from the fruit in the muffins.
how long will banana blueberry muffins last in the fridge?
These muffins will last for about 7 days in the fridge.
can i freeze banana blueberry muffins?
Absolutely! You can also freeze the muffins for up to 3 months. Just wrap them individually in so you can enjoy them anytime you want. Microwave a frozen muffin for 30 seconds in the microwave to eat it.
Frequently asked questions
Due to the Greek yogurt in the recipe, I do recommend storing them in the fridge. You could store them at room temperature for a day or two, but they will last longer if stored in the fridge.
I haven’t tried this with any other type of yogurt, so I can’t say for certain, but I think plain Greek yogurt would work the best in this recipe.
Yes! Just reduce the baking time by a few minutes. Keep an eye on them and test with a toothpick to see if they’re done.
These blueberry banana muffins are hearty, healthy, and so good! They are a delicious, family-friendly blueberry banana muffins recipe that everyone will love! They stay great in the fridge for up to 7 days, so you can make a batch or two and grab them on your way out in the morning. If you’re loving baked goods with blueberries, you must try my lemon blueberry scones!
More muffin recipes:
- Vegan Chai-Spiced Muffins
- Oil-Free Sweet Potato Muffins
- Chocolate Chip Banana Muffins
- Cranberry Lemon Muffins
- Kid Friendly Muffins
- Double Chocolate Chip Muffins
- Whole Grain Banana Nut Muffins
- Carrot Cake Muffins
- Zucchini Bread Muffins
- Cranberry Muffins with Lemon
If you try this feel good Blueberry Banana Muffins recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Blueberry Banana Muffins recipe was originally published on September 9, 2018. The recipe has been slightly modified so that they are no longer vegan, and the post now includes new step-by-step photos for how to make the muffins.
Banana Blueberry Muffins
Video
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 ½ cups ripe mashed banana about 3 medium
- ½ cup Greek yogurt
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cup fresh blueberries
Instructions
- Preheat the oven to 350°F. Line a standard muffin pan with parchment paper muffin liners or grease the muffin pan with oil. Do not use regular muffin liners.
- In a small bowl, stir together the flour, baking powder, baking soda, and salt until combined.
- In a large bowl, whisk the eggs until blended. Whisk in the banana, yogurt, brown sugar, and vanilla until combined, then fold in the dry ingredients until no flour pockets remain. Fold in the blueberries.
- Divide the batter in the prepared muffin tin. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
These muffins were amazing! I doubled the batter and did half the batch with blueberries and half with dark chocolate chips, both were delicious.
Yum, sounds great!
I made these but I added less sugar and used sweetened yogurt, they came out really good and me and my family loved them, it’s one of the best recipes i’ve ever tried. I just had a problem, they came out dense, like a pudding, but I think it was because I used a little less baking powder 😿
Glad you loved them even though they came out a little dense. I think next time the full amount of baking powder will really help the texture!
I’m having one right now! So delicious and so easy to make I used oil instead of yogurt and they turned just right!will save the recipe for sure! Thank you for the easy delicious recipe 😀
You’re so welcome, Rima!
I tried these muffins expecting crunchy and soft on the inside. I feel the ratio of blueberry to muffin could be less as there is not much muffin vs a lot of blueberry for each one. I think the moisture in the yoghurt and bananas makes them a little bit sticky as opposed to the normal muffin texture I would expect.
Thank you so much for the feedback. The texture is a little different than a tradition muffin made with oil or butter, I agree.
Oh my, these are the best muffins I’ve ever made and they are loaded with blueberries, so very good. Thank you for the recipe.
You’re so welcome! Happy to hear that you enjoyed them!!
I agree. They were way too dense for me!!! I was very upset that you did not title these as “oil free” muffins and I baked them without realizing that till after I bit into one. You can’t make fluffy muffins without oil!!! Had to throw the whole batch out…including the expensive walnuts I added to them.
So sorry these didn’t come out to your liking. In this case I used both banana and yogurt to give the muffins a moist texture without the need to use oil. Sometimes overmixing the batter can lead to dense muffins in case that can help in the future.
I think these muffins are quite good! The greek yogurt does yield a different ‘crumb’ to the muffin but one wouldn’t expect the same results as if using oil/butter. I used frozen blueberries so baked these for 10 mins at 375F and then lowered temp to 350F and baked another 13 mins until the toothpick test was successful. Mine are not ‘gummy’ as others had observed. Great banana flavour and the burst of the blueberries is lovely. Next time I might add just a touch of lemon zest to the batter.
Thank you so much for sharing your feedback and tips! Lemon zest would be amazing in these!