Banana Blueberry Muffins are bursting with flavors of banana and blueberry and are guaranteed to satisfy any sweets craving. They're naturally low calorie and are the perfect guilt-free breakfast or snack. This is a great way to use up extra bananas and blueberries!
When I was pregnant I had a major craving for sweets and fruits - especially blueberries! I started making blueberry muffins to satisfy those cravings and I became hooked. After playing around with my recipe I came up with the perfect blueberry banana recipe.
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💭 What is the difference between cake flour and regular flour?
The main difference between cake flour and all purpose flour is the protein content. Cake flour has slightly lower protein content which creates cakes or baked goods that have a more soft texture.
🍴 How to store Banana Blueberry Muffins
Muffins are best stored in an airtight container in the fridge for up to 5 days.
💭 Can I freeze extra muffins?
Yes! These muffins freeze really well. To freeze muffins, store in an airtight container for up to 6 months in the freezer.
When you're ready to eat, defrost in the fridge 24 hours before eating.
💭 Recipe Tips and Tricks
- The batter for these muffins will be a little sticker than regular batter and that's perfectly normal!
- You can use fresh blueberries in place of frozen blueberries at a 1:1 ratio. You could also swap out the blueberries for a frozen berry blend (like raspberries and strawberries)
- Ripe bananas work best for this recipe because they will be more flavorful.
- Swap out the blueberries for chocolate chips to make an indulgent dessert
🧁 More Healthy Muffin Recipes
- 1 ¾ cups cake flour
- ½ tsp baking soda
- 1 ripe mashed banana
- ⅔ cup sugar
- ⅓ cup egg whites (about 3-4 large eggs)
- 1 ½ tsp vanilla
- 1 ¼ cup fat free 0% greek yogurt
- 1 cup fresh or frozen blueberries
- Preheat an oven to 375 degrees.
- Line a muffin tin with muffin liners or spray with non-stick cooking spray
- In a medium bowl, combine the cake flour and the baking soda
- In a large bowl, mash the banana. Add in the sugar and mix with a stand or hand mixer until well combined (about a minute or two)
- Add the egg whites and vanilla to the banana mixture and mix for another minute. Add the greek yogurt to the mixture and mix for 2 minutes or until well combined.
- Add the cake flour mixture to the wet ingredients and mix for 2-3 minutes. The batter will be a little sticky (that's ok!)
- Gently fold in the blueberries into the batter.
- Spoon the blueberry batter evenly into the muffin tin. Bake for 15-18 minutes or until a toothpick comes out clean.
- Let cool 5 minutes before eating.
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 163Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 72mgCarbohydrates: 36gFiber: 1gSugar: 17gProtein: 5g