Go Back

Healthy Blueberry Banana Muffins - Soft, Juicy, and Naturally Sweet

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 3 medium ripe bananas (about 1 1/4 cups mashed)
  • 1/3 cup pure maple syrup or honey
  • 1/4 cup olive oil or melted coconut oil
  • 1/2 cup plain Greek yogurt (2% or whole)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups white whole wheat flour (or whole wheat pastry flour; see variations for gluten-free)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional, but nice)
  • 1 1/2 cups blueberries (fresh or frozen; if frozen, do not thaw)
  • 1–2 tablespoons turbinado sugar for sprinkling on top (optional)
  • Lemon zest from 1/2 lemon (optional, for brightness)

Method
 

  1. Prep your pan and oven: Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly.
  2. Mash the bananas: In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine.
  3. Whisk the wet ingredients: Add the maple syrup or honey, oil, Greek yogurt, eggs, and vanilla. Whisk until well combined and creamy.
  4. Combine dry ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. If using lemon zest, stir it in here.
  5. Bring the batter together: Add the dry mixture to the wet mixture. Stir gently with a spatula until just combined. Do not overmix. The batter should be thick but scoopable.
  6. Fold in blueberries: Gently fold in the blueberries, being careful not to crush them. If using frozen berries, add them straight from the freezer.
  7. Fill the muffin cups: Divide the batter evenly among the 12 cups. They’ll be almost full. Sprinkle the tops with turbinado sugar if you like a light crunch.
  8. Bake: Bake for 16–20 minutes, or until the tops are set and golden and a toothpick comes out clean or with a few moist crumbs.
  9. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. This helps them set and prevents soggy bottoms.
  10. Enjoy: Serve warm or at room temperature. They’re great plain, with a smear of nut butter, or a dab of butter.