Blueberry Banana Muffins Recipe
Have some bananas that are going south fast? Turn them into something fabulous! Try this Blueberry Banana Muffins Recipe! Plus you can make them gluten free & dairy free
This was one of the first things I ever posted on A Few Short Cuts over five years ago. Seems crazy that it has been that long ago. I guess time flies when you are having fun. The one thing that hasn’t changed is how delicious these Blueberry Banana Muffins are!
If we have bananas turning brown, you can bet that these muffins or these Peanut Butter Banana Breakfast Cookies will be hitting the oven soon. These make a delicious surprise for breakfast or snack time. I have also been known to make two batches and put some in the freezer for a rainy day.
Being able to adjust recipes to make them gluten free is so nice. This recipe converts very easily. Just use a gluten free flour mix and double check your other ingredients like your baking soda to make sure it is gluten free
These muffins can be stored in an airtight container for up to 5 days. You can also freeze these muffins and reheat as needed for up to 3 months. This is a great way to prep breakfasts ahead of time.
Blueberry Banana Muffins
- ½ cup Butter or dairy free margarine
- 1 cup sugar
- 2 eggs
- 1 cup bananas mashed, about 2-3 bananas
- 2 cups all purpose flour or gluten free substitute
- 1 tsp Baking soda
- ¼ tsp salt
- 1 cup blueberries
- Preheat oven to 350 degrees.
- In a mixer, cream together butter and sugar until creamy.
- Add in the eggs, and the bananas.
- Beat until mixed well.
- In another bowl mix together flour, baking soda, and salt.
- Slowly add the flour mixture to the mixer.
- Fold in the blueberries by hand.
- Fill a paper lined muffin pan
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.Gluten Free
- Use a gluten free flour mix. I used Gluten free Bisquick
- Use a dairy free margarine.
Just made these and they are so good! I
Did add 2 tablespoons of honey & some slivered almonds to the batter. The batter had me kind of concerned because it was very thick but it all worked out
fine and tasty 🙂
I just made these for my family, though I doubled the amount of blueberries called for in the recipe. My husband and kids loved them. 🙂
Loved this recipe! The muffins turned out great. I was also concerned because the batter seemed so thick, but they turned out to be the best muffins I have ever made. I made 6 large muffins with this recipe. Thanks for sharing.
I always hate throwing away those too-ripe bananas. So happy to find this recipe! My husband and I love them! I added a teaspoon of cinnamon and used a non-stick spray instead of the liners. The more muffins to eat, the better!
YAY! Glad you like them! They are one of our favs!
These sound just delightful. Thank you for sharing your recipe with us!!!!
My husband loves blubberys, I’ll definitely make this for him 🙂
Love blueberry muffins! Thanks for sharing
These sound very tasty! I am loving these ingredients , was just wondering if there is a way to maybe sub the sugar for something else, I try to not add sugar or maybe use honey instead 🙂 thanks for sharing.
Yummo!! These sound so fabulous and look gorgeous!! My son is a fruit and veggie hater but he sure loves baked goods 😉 I bet he’d gobble these up and never know any better!!
These look absolutely scrumptious!
They are so good Gabrielle! You will love them!
Thank you for this recipe! Can I use frozen blueberries?
Yes you can. I do all the time. 🙂
I made these recently and we all loved them! Thanks for posting! ?