This simple, delicious Healthy Blueberry Banana Muffins recipe is sure to create the best blueberry muffins you’ve ever had! Made with whole wheat flour, cinnamon, and fresh blueberries, these treats are moist, healthy, and perfectly fluffy.
The best blueberry muffin recipe… ever
When I was growing up, my family would always look forward to the blueberry muffins my grandma would bake. They were the biggest muffins I’d ever seen, filled with more blueberries than I could count and topped with a delicious crystalized sugar. The top was always my favorite part!
I’ve never been able to find a recipe that tastes exactly like hers did. After all, it’s so hard to beat that old fashioned, full-stick-of-butter and granulated sugar taste! But, after a lot of experimentation, I’d say this recipe comes pretty close in the flavor department.
Like my grandma’s recipe, this one is kept simple. It doesn’t call for any almond or coconut flour, flax seeds, or interesting adaptogens. Instead, I kept this recipe easy by using real, whole ingredients, many of which you probably already have in your pantry!
I can’t wait for you to try these delicious muffins. So, enough of the chit-chat… let’s dive in!
Ingredients used to make banana blueberry muffins
You’ll see that this ingredient list is made up of items that you don’t always see in muffin recipes. For starters, we’re using whole wheat flour in place of regular flour, and we’re using coconut oil in place of vegetable or canola oil. I also used honey as an all-natural sweetener!
These, along with some other ingredients, are simple swaps that make this recipe healthier than standard muffin recipes.
Here’s everything you’ll need:
- White whole wheat flour
- Baking powder
- Baking soda
- Coconut oil
- Whole wheat flour
Tools needed to make this recipe
As far as kitchen items go, you’ll only need 5 tools to create this recipe.
- Muffin tin
- Nonstick spray or muffin liners
- Small mixing bowl
- Large mixing bowl
- Ice cream scoop or measuring cup
How to make healthy blueberry banana muffins
These muffins are a breeze! All you do is mix the ingredients (in various combinations – be sure to follow the directions as listed), and then toss ’em in the oven! In total, set aside about 25 minutes for these muffins.
To begin making this blueberry muffin recipe, preheat the oven to 375F and prepare a muffin tin with spray or liners.
In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
Fold in the flour, careful not to over-mix.
Mix the blueberries with the flour, then gently fold them into the batter.
Use an ice cream scoop or measuring cup to scoop the batter into the prepared muffin tin.
Lastly, bake for 18-20 minutes, or until a toothpick comes out clean.
Muffin substitution options
Missing an ingredient or two? Here are some easy swaps that you may find handy!
- Baking soda: If you find yourself out of baking soda, use extra powder! For this recipe, you’ll need 3 tsp.
- Eggs: Rather than using eggs, you can use applesauce or chia seeds! If using applesauce, you’ll need 1/2 cup for this recipe. As for chia seeds, mix 2 tbsp seeds with 6 tbsp water. Mix and let sit for 15 minutes, and then add it to the batter where it calls for eggs.
- Coconut oil: In place of coconut oil, any cooking oil (vegetable, canola, avocado) can be used.
- Honey: Feel free to use maple syrup or molasses in place of honey. Add to taste, as you may need slightly more or less depending on what you use.
- Blueberries: Aren’t a huge fan of blueberries? Add a different fruit! Any berry will work in place of blueberries, whether it be strawberries, raspberries, or blackberries!
Note: I recommend using no more than 1-2 substitutes, as using too many could change the final result and flavor of your muffins.
Tips for making blueberry banana muffins
Here are some tips for making your healthy blueberry banana muffins. Hint: You can totally enjoy these for breakfast!
Can these be eaten for breakfast?
Well, of course! Muffins are great because they work as snacks, desserts, and even breakfasts. Grab one on your way out the door, and you have a filling, nutrient-dense morning meal.
Can I add chocolate to this recipe?
Definitely. These muffins taste wonderful when chocolate chips are sprinkled into the batter! Feel free to add some if you wish.
Can I use frozen blueberries?
Yes! Though I prefer to use fresh, frozen blueberries will work in this recipe. But, don’t forget to wash them before adding to the batter! Just like fresh fruit, frozen fruit should be washed prior to eating or cooking.
How should I store blueberry muffins?
These muffins can be stored in a securely sealed container in the refrigerator for up to 4 days. Be sure to use an airtight container to prevent the muffins from drying out.
When the muffins are baking, refrain from opening the oven door too many times. This causes the heat to escape, which can prevent your muffins from getting nice and fluffy.
Love blueberry muffins? Try these tasty recipes next!
Looking for more muffinspiration? Here are some delicious flavors that you’ll love. If you liked my blueberry banana muffins, these recipes will be a hit!
- Matcha Blender Muffins
- Healthy Sweet Potato Muffins
- Paleo Pumpkin Muffins
- Gluten Free Chocolate Zucchini Muffins
- Healthy Strawberry Banana Muffins
- Preheat oven to 375F and prepare muffin tin with spray or liners.
- In a small bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mash bananas until smooth. Whisk in eggs, coconut oil, honey, and vanilla until combined.
- Fold in flour, careful not to over- mix.
- Mix blueberries with flour, then gently fold into batter.
- Use an ice cream scoop or measuring cup to scoop into prepared muffin tin.
- Bake for 18-20 minutes or until toothpick comes out clean.
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