These are the best banana muffins with frozen blueberries you’ll ever try! They are freezer friendly and an easy make ahead breakfast for kids and busy adults.
In my house, we call these “toddler approved” banana blueberry muffins. Because when you’re cooking for kids, they become the most important food critics in the house.
Ingredients list
This recipe makes 12 muffins. Here’s what you need to make them.
- 3 medium bananas, very ripe
- Butter
- Almond extract
- Eggs, whisked
- Flour
- Sugar
- Baking powder
- Salt
- Cinnamon
- Nutmeg
- Blueberries and (optional) ½ cup raspberries, frozen or fresh
Use very ripe bananas
The main star of the show, the banana bread base, tastes best and bakes best when you start with overripe bananas.
How to make banana bread muffins
Here are some step-by-step directions so we can make this recipe together. There’s also a longer video recipe available if you scroll to the end of the page.
Step 1. Prep for baking banana blueberry muffins. Preheat the oven to 325 degrees F. Line a nonstick, dozen muffin tin with cupcake liners, or spray the pan with cooking spray or brush with a little melted butter.
Step 2. Mix together wet ingredients. In a large bowl, mash bananas with the back of a fork. Add butter, almond extract, and whisked eggs. Mix together loosely.
Step 3. Mix together dry ingredients. In a separate bowl, mix together dry ingredients: flour, sugar, baking powder, salt, and spices. Add dry ingredients to wet ingredients and combine with a fork until no dry ingredients are left.
Step 4. Add frozen blueberries and raspberries to muffins. Gently fold blueberries and raspberries into banana muffin batter until incorporated.
Step 5. Bake banana blueberry muffins for 30-40 minutes at 325 degrees F.
When the muffin tops are completely golden brown and the inside comes out clean with a toothpick, they are done. Rest 5 minutes on a cooling rack before serving.
The berries will be very hot right out of the oven.
FAQs for making banana blueberry muffins
Yes, either fresh or frozen berries will work for this banana muffin recipe. A bag of frozen mixed berries is great to have on hand for making these whenever you have extra ripe bananas. Using fresh blueberries for this recipe will make the muffins cook about 5 minutes faster.
It definitely helps to use very ripe bananas that are turning brown or almost completely brown. It may sound strange, but if you have 3 bananas that are looking overripe, they will probably make delicious muffins. Bananas are never thrown away in my house.
My husband and toddler approved of these banana bread muffins with all sorts of add-ins, including walnuts, cherries, chunks of bananas, chocolate, pistachios, and a little brown sugar on top.
For this recipe, cook the batter in a loaf tin instead of muffin tins. To do this, adjust the baking time to 60-70 minutes, at the same temperature, until a toothpick inserted comes clean when poked in the center. Don’t forget to line the loaf pan with parchment paper.
I tried this substitution by using ¼ wheat flour and 1 cup white flour and had success. I have not completely substituted ALL wheat for white flour.
Store homemade muffins at room temperature in an airtight container for up to 5 days.
Why I wish I didn’t use colored muffin wrappers
This is one of my favorite recipes using frozen blueberries. Though you can file this muffin recipe under: toddler mom thing I didn’t completely think through. I got the multicolored paper muffin cups at Target. And instead of using one color, I used a variety of colors for my frozen blueberry banana bread muffins.
Well, my 2 year can now see over the counter. And he loves seeing what’s in my glass domed muffin holder (it’s a cake holder, but I put all baked goods on display).
So come to find out, he thinks each color is a different “cupcake”. So breakfast is taking longer to get on the table these days. He takes a bite of a “yellow one” then wants a “blue one” then “green one”.
There’s no reasoning with a toddler.
So right now we have a lot of partially nibbled muffins on display in the cake holder. Maybe I need to turn these into frozen blueberry banana scones next time and skip the wrappers all together.
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Banana Blueberry Muffins With Frozen Blueberries Recipe | Sip Bite Go
Video
Ingredients
- 3 medium bananas very ripe
- ⅓ cup butter unsalted, melted
- 1 tsp almond extract substitute vanilla
- 2 eggs whisked
- 1 ¼ cup flour
- ½ cup sugar
- 2 ¾ tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¾ cup blueberries frozen or fresh
- ½ cup raspberries frozen or fresh
Instructions
- Prep for baking banana blueberry muffins. Preheat the oven to 325 degrees F. Line a nonstick, dozen muffin tin with cupcake liners, or spray the pan with cooking spray or brush with a little melted butter.
- Mix together wet ingredients. In a large bowl, mash bananas with the back of a fork. Add butter, almond extract, and whisked eggs. Mix together loosely.
- Mix together dry ingredients. In a separate bowl, mix together dry ingredients: flour, sugar, baking powder, salt, and spices. Add dry ingredients to wet ingredients and combine with a fork until no dry ingredients are left.
- Add frozen blueberries and raspberries to muffins. Gently fold blueberries and raspberries into banana muffin batter until incorporated.
- Bake banana blueberry muffins for 30-40 minutes at 325 degrees F. When the muffin tops are completely golden brown and the inside comes out clean with a toothpick, they are done. Rest 5 minutes on a cooling rack before serving. The berries will be very hot right out of the oven.
Notes
- Using frozen blueberries and raspberries increases the cook time (vs. fresh berries). Cooking muffins with frozen berries adds on 5-10 minutes of cook time.
- If cooking these in a loaf pan, cook for ~60-70 minutes total.
Carole Veillette says
I believe this recipe should call for 1 1/4 cup flour and not only 1/4 cup. I added frozen mixed fruits!
They were delicious!
Jenna Passaro says
YES — thank you so much for pointing that out! Just fixed the typo. Glad you figured that out and loved ’em.