If you love a muffin that’s tender, tall, and bursting with juicy blueberries—this recipe is for you. These Banana Blueberry Muffins are the exact kind you hope to grab at a café… minus the dry crumb and the mystery oil slick on top. I developed this small-batch friendly version because I wanted a muffin that stays moist for days, not hours, and tastes like a cross between banana bread and a bakery blueberry muffin.
The magic comes from a quick rest time (yes, batter resting matters!) and a balanced combo of mashed banana + buttermilk to keep the crumb soft but never gummy. Pro tip: Don’t skip the thick batter—it’s the secret to those tall domes.
Why This Recipe Works
Understanding the why behind the steps helps you troubleshoot before anything goes wrong.
- Banana adds moisture + structure
Bananas contain natural pectin, which gels during baking. That means you get a muffin that stays moist without collapsing. - Oil keeps the crumb soft even after chilling
Unlike butter, oil doesn’t firm up when cold. These muffins stay tender for 48–72 hours. - Buttermilk activates baking soda
This small acid boost ensures the batter rises quickly in the oven, giving you rounded tops instead of flat ones. - Thick batter = bakery-style lift
Resisting the urge to thin your batter results in taller, more stable muffins.
Ingredients (With Weights + Purpose)
Yield: 12 standard muffins
Dry Ingredients
- All-purpose flour — 220 g (1¾ cups) — structure; holds fruit without sinking
- Baking powder — 7 g (1½ tsp) — primary lift
- Baking soda — 2 g (¼ tsp) — works with banana + buttermilk for extra rise
- Fine salt — 2 g (¼ tsp) — balances sweetness
Wet Ingredients
- Ripe bananas, mashed — 200 g (about 2 medium) — moisture, sweetness, soft crumb
- Granulated sugar — 120 g (½ cup) — sweetness + browning
- Light brown sugar — 50 g (¼ cup) — adds caramel notes + extra moisture
- Vegetable oil — 80 g (⅓ cup) — keeps the crumb tender
- Large egg — 1 (50–55 g) — binds + stabilizes
- Buttermilk — 60 g (¼ cup) — acidity for rise
- Vanilla extract — 5 g (1 tsp) — rounds flavor
Add-ins
- Fresh or frozen blueberries — 150–170 g (1 cup) — juicy bursts; frozen OK, do not thaw
Equipment
Required
- Standard muffin tin (12-cup)
- Paper liners
- Mixing bowls
- Whisk + silicone spatula
- Kitchen scale (recommended for accuracy)
- OTG/convection oven
- Oven thermometer (optional but helpful)
Nice to Have
- Ice cream scoop (for even filling)
- Fine mesh sieve (for dry ingredients)
- Cooling rack
Step-by-Step Instructions
(Process Photo Placeholders — mixing dry, mixing wet, combining batter, folding blueberries, scooping batter, baked muffins)
Step 1: Preheat and prep
Preheat oven to 200°C (400°F). Line muffin tin with paper liners.
Visual cue: Oven should be fully heated—this high heat kick-starts doming.
Step 2: Mix dry ingredients (1 minute)
Whisk flour, baking powder, baking soda, and salt in a bowl.
Visual cue: No streaks of baking powder visible.
Step 3: Combine wet ingredients (2 minutes)
In another bowl, whisk mashed banana, granulated sugar, brown sugar, oil, egg, buttermilk, and vanilla.
Visual cue: Mixture should look smooth and glossy, not grainy.
Step 4: Add dry to wet (20–25 seconds)
Gently fold dry ingredients into wet using a spatula.
Visual cue: Thick, lumpy batter is correct. Overmixing creates tunnels.
Step 5: Add blueberries (10 seconds)
Fold in blueberries—just 4–5 turns of the spatula.
Visual cue: Berries should stay whole; batter should still look thick.
Step 6: Rest batter (10 minutes)
This short rest hydrates the flour and improves rise.
Visual cue: Batter becomes slightly puffier.
Step 7: Fill and bake
Scoop batter into liners, filling each to the top for tall domes.
Bake at 200°C (400°F) for 8 minutes, then lower the oven to 175°C (350°F) and bake 12–14 more minutes.
Doneness Test
- Tops should be golden.
- A skewer should come out mostly clean—tiny moist crumbs are perfect.
- Internal temp: 95–98°C (203–208°F).
Troubleshooting: What Can Go Wrong + Fixes
1. Muffins sink after baking
- Cause: Underbaked center, too much banana, or door opened early.
- Fix: Bake to 95–98°C internal temp; reduce banana by 20 g next time; avoid opening door before 75% time.
2. Dense, gummy crumb
- Cause: Overmixing; too much fruit.
- Fix: Stir only until combined; fold fruit minimally.
3. Blueberries sinking
- Cause: Batter too thin or blueberries thawed.
- Fix: Use thick batter; keep blueberries frozen; coat in 1 tsp flour.
4. Dry muffins
- Cause: Overbaking or low banana weight.
- Fix: Use 200 g banana; check early at 12 minutes of second bake phase.
5. Tunnels inside crumb
- Cause: Overmixing after adding flour.
- Fix: Switch to folding, not whisking.
6. Flat tops
- Cause: Oven not hot enough at start.
- Fix: Verify temperature with an oven thermometer; preheat longer.
Substitutions and Variations
Egg-Free Option
Replace egg with 60 g (¼ cup) unsweetened applesauce.
Muffins will be slightly denser but still moist.
Dairy-Free Option
Use oat milk + 1 tsp vinegar in place of buttermilk.
Rise is slightly reduced but flavor remains excellent.
Gluten-Free Option
Use a 1:1 blend containing xanthan gum.
Batter will be looser; domes slightly smaller.
Flavor Variations
- Add ½ tsp cinnamon or 1 tsp lemon zest.
- Replace blueberries with raspberries (reduce to 120 g; they release more moisture).
- Add 40 g chopped walnuts for crunch.
Scaling
For 6 muffins:
- Use half of every ingredient.
For 24 muffins: - Double everything; bake in two batches for best domes.
Storage, Make-Ahead & Freezing
Room Temperature
Store in airtight container for 2–3 days. The crumb stays soft thanks to oil.
Fridge
Keeps 4 days, but allow muffins to come to room temp before eating.
Freezer
Freeze up to 2 months.
Freeze individually, then place in freezer bag.
To refresh: Warm in oven at 160°C (320°F) for 5–6 minutes.
What Not to Freeze
Do not freeze batter—leavening weakens and muffins won’t dome.
Serving Suggestions
- Spread with soft butter or almond butter
- Pair with lemon glaze for brightness
- Add Greek yogurt on the side for brunch
FAQs
1. Can I use frozen blueberries?
Yes—use straight from the freezer. Do not thaw.
2. How do I halve the recipe?
Use half of every ingredient, including egg (beat one egg, use half by weight).
3. Best oil for muffins?
Neutral oils like canola or sunflower give clean flavor.
4. Can I bake these in an OTG?
Yes. Use middle rack, and rotate pan at the 75% mark if browning uneven.
5. Why are my muffins pale?
Your oven may run cool—add 2 minutes at 200°C before lowering heat.
Notes From My Kitchen (Testing Log)
Batch 1
Too gummy—batter was overmixed. Reduced mixing to 20 seconds.
Batch 2
Blueberries sank. Switched to thicker batter + kept fruit frozen.
Batch 3
Domes improved after starting bake at 200°C. Final method chosen.
Final Version
Tall domes, moist crumb, evenly distributed blueberries. Chosen for balance of sweetness, structure, and ease for beginners.
Nutrition (Estimate)
Per muffin: ~180–200 kcal.
Values vary by ingredient brands. Follow food-safety best practices.
Conclusion & Final Thoughts
These Banana Blueberry Muffins are everything I want in a quick, no-mixer bake—tender, flavorful, and reliable every single time. Whether you’re baking for a busy weekday breakfast or prepping a freezer stash, this recipe gives you consistent, bakery-style muffins without any complicated steps. With a thick batter, proper heat boost, and minimal mixing, you’ll get tall domes and a soft, moist crumb that stays that way for days.
