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Blueberry banana muffin recipe
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5 from 3 votes

Blueberry Banana Muffins

These blueberry banana muffins are delicious, not overly sweet, very moist and quick to put together. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Desserts
Diet: Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: banana muffins, blueberry muffins, easy baking recipes, freezer friendly recipe
Servings: 12 muffins
Calories: 212kcal
Author: Harriet Britto


Wet ingredients

  • 200 ml milk
  • 75 ml vegetable oil
  • 160 grams banana (peeled weight) mashed
  • 1 egg large beaten

Dry Ingredients

  • 300 grams plain flour
  • 1 1/2 teaspoons baking powder level
  • 1 teaspoon baking soda level
  • 100 grams brown sugar
  • 1 teaspoon cinnamon powder level
  • ¼ teaspoon nutmeg powder level
  • ½ teaspoon salt
  • 150 grams blueberries frozen – don’t defrost


Pre heat oven to 180°c. Line a 12-hole muffin tin with muffin cases or paper baking cups.

  • Combine all the wet ingredients to a large mixing bowl or jug and mix well.
  • Into a large mixing bowl sift the flour, baking powder and baking soda, then add the sugar, cinnamon, nutmeg and salt. Mix to combine.
  • Stir in the wet ingredients until the flour is just moistened. Don’t over mix, if you do you will end up with tough muffins.
  • Fold in the frozen blueberries.
  • Divide the batter evenly between the muffin cups.
  • Bake 18 – 20 minutes or until golden brown.
  • Transfer the muffins to a cake rack and cool slightly.
  • Dust with icing sugar.
  • Serve warm or at room temperature.


The muffin tin I used has a 100ml capacity – if your tin is larger you may get less muffins from the recipe.


Serving: 0muffin | Calories: 212kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 257mg | Potassium: 122mg | Fiber: 1g | Sugar: 12g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg