Incredibly Moist Banana Blueberry Muffins (Bakery-Style!)
These banana blueberry muffins are soft, moist, and packed with juicy berries—an easy recipe that’s perfect for breakfast or snacks.
Ingredients
- 3 ripe bananas mashed
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter melted and cooled
- 1/3 cup Greek yogurt
- 1 teaspoon lemon zest
- 1 1/4 cups blueberries fresh or frozen
Instructions
- Preheat oven to 375°F (190°C). Line a muffin pan with liners or lightly grease it.
- In a large bowl, mash bananas. Whisk in eggs, brown sugar, vanilla, melted butter, Greek yogurt, and lemon zest.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Add dry ingredients to wet ingredients and stir gently just until combined.
- Fold in blueberries carefully.
- Divide batter into muffin cups, filling about 3/4 full. Add a few blueberries on top if you want.
- Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan briefly, then transfer to a rack to cool completely.