Banana Blueberry Muffin Recipe

Bananas and blueberries seem like such an obvious choice. These are really tasty and great for a breakfast. The blueberries tend to get a bit mushy after a few days so I would freeze them if you don’t want to eat them right away. However, I doubt they will last that long if you have any friends or family that love blueberries you should be out of these in no time 🙂

Banana Blueberry Muffins


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon of baking spice or cinnamon
  • 1/2 teaspoon salt
  • 3 large ripe bananas
  • 3/4 cup granulated sugar
  • 1 egg replacer
  • 1/3 cup melted margarine
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon all-purpose flour


  • Heat oven to 375°. Grease and flour a 12-cup muffin tin or line with paper liners.
  • Combine 1 1/2 cups flour, baking soda, baking powder and salt in a bowl; make a well in the center.
  • In another bowl, mash bananas; add sugar, egg replacer and melted margarine; mix well.
  • Pour mixture into well. Mix batter until just moistened; do not over mix.
  • Toss blueberries with 1 tablespoon flour and gently fold into batter.
  • Fill prepared muffin tins three-fourths full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.

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