Simple and easy, we love these Banana Blueberry Muffins.
This is a healthier twist on banana blueberry muffins. It’s made with whole grains, flaxseed, and blueberries and makes a great breakfast or snack.
Ever since we made the recipe for Healthier Banana Chocolate Chip Muffins, we have been sort of muffin-obsessed. And you know what, I am completely fine with this.
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Both of these recipes, including these Healthier Banana Blueberry Muffins, are made with whole grains, honey, flax seeds, bananas, and fresh fruit. There isn’t one ingredient where I feel like I wouldn’t want them to have it for a snack.
And while these are supposed to be a morning delight. My kids take these for their mid-morning or after-school snack.
My son, Cannon, loves blueberries. He would much rather eat fresh blueberries over anything else, but my other kids are not the same way. They would rather have blueberries in something, like these banana blueberry muffins.
The batter of these muffins is so delicious. I was more than happy to lick the bowl clean. Not only are these muffins delicious, but they are gorgeous as well.
What is great about this banana blueberry muffin recipe is that I actually prefer it over an overly sweet, sugared-up muffin.
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Healthier Banana Blueberry Muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 1/4 cup honey
- 1 tablespoon milk any kind will work, even almond or coconut milk
- 1 tablespoon olive oil
- 1 1/2 cups ripened bananas, smashed – about 3 whole
- 1 egg
- 1/2 cup Greek yogurt or sour cream
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons flax seed
- 12 ounces fresh blueberries
Instructions
- Preheat oven to 350 degrees F. Spray 12 cup muffin tin with olive oil cooking spray & set aside.
- In a medium mixing bowl, combine flour, baking soda, cinnamon, flax seed and salt.
- In a small mixing bowl, whisk together bananas, almond milk, egg, yogurt (or sour cream), olive oil, honey, and vanilla extract. Whisk until well combined & then stir into flour mixture.
- Stir flour and yogurt mixture until well combined. Fold in about 9 ounces of the fresh blueberries
- Divide batter evenly into muffin tin & top with remaining blueberries, sprinkling a few onto of each muffin batter. Place in preheated oven and bake for 22-24 minutes.
- Allow muffins to cool for 5-10 minutes in muffin tin. Then remove and cool on a baking rack. Devour immediately or store in a sealed container once cooled.
Notes
I love this healthier twist on a breakfast classic! Packed full of blueberries is a must!
Definitely a must! I hope you enjoy!
These look so easy and tasty! Muffins are in my family so my kids will LOVE these
They have been a hit with the kids for sure. Enjoy!
Best banana muffins I have ever made and eaten. They came out super fluffy. The shape is the most beautiful thing I’ve ever seen. They don’t shrink or sunk even after it’s cold. Each and every muffin top peaks beautifully. I am in love with these. Not only they are candy to the eyes, they taste just as delicious as they look. Light, fluffy, and moist. They are made in heaven. I will recommend this recipe to all my friends. Or better yet, make some more to share with them.
Thanks for sharing!
Super easy to make these muffins are delicious and moist great for breakfast, picnics or bake sales. Make them and you’ll love them.
Thank you! These are definitely great for any occasion.
Muffins are my favorite breakfast! The addition of blueberry make them irresistible!
Thanks! The blueberries definitely make them even more delicious.
These blueberry muffins are now our favorites! They are so good!
Am I missing something? What step do I add the mashed bananas?
Thank you for pointing it out! I have fixed it to show when they are added, in step 3 with the other wet ingredients.
Ok maybe Im blind but where do yoi add the bananas? You do not mention this.
Oops! It must have slipped from the recipe somehow. It has been fixed! The mashed bananas are mixed in with the other wet ingredients.
I have now made these twice.
Absolutely great recipe.
Deelish and a quick calorie/nutrition check makes this my go to recipe now. Thanks . The system won’t accept my rating but definitely 5 star.
I am so glad you like them! They really are a great healthy snack/breakfast. We are working on the rating system, thank you so much!
Can you use frozen blueberries instead of fresh?
I haven’t tried them with frozen, but it should work just fine if you thaw them. The juice may make the batter a bit blue, but if you strain that out and rinse them then dry them off before adding it may help with that.
I absolutely love these muffins. The banana gives them that classic flavor and a great texture, and it’s perfect with the blueberries.
Such a great combination of flavors!
I have made these more than once and will continue to do so. They are fantastic and everyone will love them!
These are so moist! Love that I don’t have to feel guilty after eating them too!
Looks incredibly delicious! Can’t wait to have this with my coffee!
This is SO good! I love everything about this.
I love muffins. Looks very tasty. I will definitely try. https://chefreader.com/reduced-sugar-blueberry-muffins/
These muffins have absolutely no flavour.
Wow, did you remember the bananas and were they ripe?
I enjoyed this muffin so much! I can’t wait to try them again!
I made your Banana Blueberry Muffins for our community bake sale, and they were a total hit! Everyone loved the combination of banana and blueberries.
These were so tasty and EASY to make! Loved every bite!
These are so moist and cook up perfectly every time. They’re my go to for summer brunch.
Made these this morning and it’s so good! The blueberries were a delicious addition, and the muffins were perfectly moist! Definitely a new favorite recipe of mine!
These Banana Blueberry Muffins are amazing! They came out so moist and packed with flavor. The combination of banana and blueberry is perfect. My family devoured them as soon as they were out of the oven.
These muffins are delicious and healthy. Very flavorful!