Dessert

Blueberry Banana Muffins Recipe

ByJake Silas December 27, 2025December 27, 2025

Introduction

These Blueberry Banana Muffins are a wholesome treat perfect for breakfast or a healthy snack. Packed with fresh fruit and whole wheat flour, they offer natural sweetness with a tender, moist texture. You’ll love how easy they are to make and how delicious they taste.

The image shows a metal muffin tray holding seven golden-brown blueberry muffins with a slightly bumpy texture, each muffin topped with whole blueberries and a light dusting of powdered sugar, creating a contrast of dark blue and white on the warm brown tops. One muffin rests outside the tray on the white marbled surface, along with two bright yellow bananas with some brown spots on their skins placed to the left of the tray. The muffins are in paper liners of varying colors, mostly green and some others less visible, adding subtle color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Free Range Egg
2 Bananas
1 1/2 cups Whole Wheat Flour
1 teaspoon Ground Cinnamon
1 cup Zucchini
1/4 cup Coconut Oil
1/3 cup Brown Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 cup Fresh Blueberries

Instructions

Step 1: Preheat the oven to 350 degrees F (180 degrees C).
Step 2: In a large bowl, mash the bananas until smooth. Add the free range egg, whole wheat flour, ground cinnamon, grated zucchini, coconut oil, brown sugar, baking powder, and baking soda. Mix well to combine.
Step 3: Gently fold in the fresh blueberries to the batter.
Step 4: Line a muffin pan with paper liners and lightly spray with cooking spray. Scoop the batter evenly into 12 muffin cups.
Step 5: Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Allow the muffins to cool slightly before enjoying.

Tips & Variations

Try substituting the zucchini with grated carrot for a different flavor and extra nutrients.
Use frozen blueberries if fresh ones are not available; just don’t thaw them before folding in to prevent color bleeding.
For a nutty twist, add a handful of chopped walnuts or pecans to the batter.
To make the muffins vegan, replace the egg with a flax egg and use a plant-based oil.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 3 months. To reheat, warm in the oven or microwave until heated through.

How to Serve

A metal muffin tray holds seven golden-brown blueberry muffins with a rough, textured top, each sprinkled lightly with powdered sugar. The muffins have visible dark purple blueberries that slightly burst out of the light brown batter. Two muffins sit outside the tray on the white marbled surface nearby. To the left side, three yellow ripe bananas with some brown spots rest on the white marbled texture. The scene is bright and inviting, with the muffins showing a homemade, rustic feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, all-purpose flour can be used as a substitute. The texture will be lighter, but the muffins may be less dense and slightly less nutritious.

Can I make these muffins ahead of time?

Absolutely! These muffins keep well and are great for meal prep. You can bake them a day or two in advance or freeze them for future enjoyment.