Blueberry Banana Muffins (One-Bowl)
Developed and tested by Robyn Conley Downs
on Jun 24, 2026 
Made with bananas, Greek yogurt, and blueberries (fresh or frozen), these blueberry banana muffins bake up in one-bowl and 20-minutes for a tender, moist muffin. Whip up a batch and watch the whole family devour them warm out of the oven!
My Favorite Blueberry Muffins with Banana
Okaaaaay, these blueberry banana muffins are what happens when a slice of banana bread and a bakery-style blueberry muffin become best friends. I love using overripe bananas to keep the inside tender and gently sweet, Greek yogurt to add a subtle tang and serious moisture, plus the burst of blueberries through every bite makes them feel like a treat!
Quick tip that you’ll want to toss the blueberries in a bit of flour before folding them into the batter. The flour coating helps the berries stay suspended throughout the muffin instead of sinking to the bottom, which is the difference between an evenly distributed muffin and a sad pile of blueberries stuck at the bottom of the paper liner, if ya know what I mean.
The good news is that fresh or frozen blueberries both work for these, and if you’re using frozen, you don’t need to thaw them first; just fold them straight from the freezer to keep them from bleeding into the batter. Pair these muffins with my berry protein smoothie for a complete weekday breakfast. And if you have blueberries to spare, make a batch of my lemon blueberry muffins next!
Welcome to My Kitchen, Let’s Bake Banana Blueberry Muffins!
Robyn’s Testing Tips for Banana Blueberry Muffins
- Use bananas that are heavily speckled with brown spots, almost too far gone to eat fresh if you can; the riper the banana, the sweeter and more flavorful the muffin!
- To make these gluten free, swap in a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur Measure for Measure in the same amount as the all-purpose flour.
- You can customize this recipe with your favorite add-ins, too! 1/2 cup chocolate chips, chopped walnuts, or pecans all fold in beautifully alongside the blueberries.
Blueberry Banana Muffins (One-Bowl)
Ingredients
- 2 large overripe bananas, mashed (about ¾ cup or 170g)
- ⅓ cup neutral oil, such as vegetable or avocado oil (75ml)
- ½ cup plain Greek yogurt (120g) (or sour cream)
- ⅔ cup packed brown sugar (135g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240g), plus more for the blueberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen) (225g)
Equipment
Instructions
- Preheat and Prep: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
- Mix the Wet Ingredients: In a large bowl, mash the bananas until mostly smooth (a few small lumps are fine). Whisk in the oil, Greek yogurt, brown sugar, eggs, and vanilla extract until smooth.
- Add the Dry Ingredients: Add the flour, baking powder, baking soda, cinnamon, and salt to the bowl. Fold with a rubber spatula until just combined, stopping as soon as no dry streaks remain (a few lumps in the batter are perfectly fine), being careful not to overmix.
- Add in the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon flour. Shake off any excess, then gently stir the blueberries into the batter until just combined.
- Bake: Fill each muffin cup about ¾ full. Bake for 18-20 minutes until the tops are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
