My Banana Blueberry Muffins with Yogurt are soft, moist, and easy to make with ripe bananas, juicy blueberries, and a few basic baking ingredients. They are ready in about 30 minutes, and you don’t need a mixer for this recipe, just a bowl, a fork, and a muffin tin.
The yogurt keeps the muffins soft, and the ripe bananas give them plenty of natural sweetness. They are great for breakfast, lunchboxes, afternoon snacks, or whenever you have a few spotty bananas sitting on the counter.
These blueberry banana muffins freeze well too, so I usually keep a few aside and freeze the rest for busy mornings. You can use fresh or frozen blueberries, and the batter comes together quickly without any complicated steps.
Lovely feedback:
Muffins turned out perfectly moist and delicious. I will definitely make them again!
Watch the video below to see the batter texture, how I fold in the blueberries, and how full I fill the muffin cups before baking.
Why This Recipe Works
Yogurt keeps the muffins soft. It adds moisture to the batter and gives the muffins a tender crumb without needing butter.
Ripe bananas add natural sweetness. The spottier the bananas, the better the flavor and texture.
You don’t need a mixer. A fork and a spoon are enough, which makes this recipe quick and easy to prepare.
Fresh or frozen blueberries work. Fresh blueberries are lovely when they are in season, but frozen blueberries are handy and work well too.
They freeze well. You can bake a batch, freeze some, and defrost them when you need a quick breakfast or snack.
The recipe is simple but reliable. The batter is easy to mix, and the muffins bake up soft, lightly golden, and full of juicy blueberries.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Bananas - Use ripe, spotty bananas for the best flavor and texture. They mash easily, mix well into the batter, and add natural sweetness. Avoid green or barely ripe bananas. They are harder to mash and won’t give the muffins the same soft texture or sweet banana flavor. If you have extra ripe bananas to use up, my Chocolate Chip Banana Nut Bread is another easy option.
Blueberries - Fresh blueberries work beautifully in this recipe. If using frozen blueberries, don’t thaw them first. Add them straight from the freezer and fold them in gently so they don’t turn the batter purple. You can toss the blueberries with a small spoonful of flour before adding them to the batter. This helps stop them from sinking to the bottom.
Flour - I use self-raising flour for this recipe. It keeps things simple and gives the muffins a nice lift. If you don’t have self-raising flour, use plain all-purpose flour and add 2 teaspoons of baking powder and 1 teaspoon of baking soda.
Sugar - I use caster sugar, but granulated sugar also works. The bananas already add sweetness, so the muffins don’t need too much sugar. Golden caster sugar is also lovely if you want a slightly warmer flavor.
Egg - Use one large egg at room temperature. It helps bind the batter and gives the muffins a better texture. If your egg is cold from the refrigerator, place it in a bowl of warm water for a few minutes before using.
Yogurt - Use plain natural yogurt. It keeps the muffins moist and gives them a soft crumb. Greek yogurt also works, but it is thicker, so the batter may feel slightly heavier. If your Greek yogurt is very thick, you can loosen it with a small splash of milk.
Vanilla Paste - Vanilla bean paste or vanilla extract both work well. I prefer vanilla bean paste when I have it, but a good vanilla extract is perfectly fine.
Oil - Use a light, neutral oil such as vegetable, sunflower, rapeseed, or corn oil. Oil keeps the muffins soft for longer and makes the batter easy to mix.
Fresh or Frozen Blueberries?
You can use fresh or frozen blueberries for these banana blueberry muffins.
Fresh blueberries are easiest to fold into the batter and usually hold their shape well. Frozen blueberries also work, but add them straight from the freezer. Don’t thaw them, or they can release too much juice and stain the batter.
If using frozen blueberries, fold them in with a light hand and bake the muffins straight away.
How Ripe Should Bananas Be for Muffins?
The best bananas for muffins are ripe and spotty. They should feel soft when pressed and smell sweet.
Very ripe bananas mash easily and blend into the batter, giving the muffins a soft texture and good banana flavor. If your bananas are still firm or pale yellow, the muffins won’t taste as sweet, and the batter will be harder to mix.
How to Make Banana Blueberry Muffins with Yogurt?
Preheat your oven to 350°F / 175°C.
Line a 12-cup muffin tin with paper liners, or lightly grease the tin with spray oil. If you are not using paper liners, make sure each cup is well greased so the muffins release easily after baking.
Peel the bananas and place them in a large mixing bowl. Mash them with a fork until mostly smooth. A few small banana pieces are fine. They add a little texture and make the muffins feel more homemade. Add the egg, yogurt, oil, and vanilla to the mashed bananas.
Mix until everything is combined. You don’t need to beat the mixture for long. Just mix until the egg and yogurt are worked into the banana. In a separate bowl, mix the self-raising flour, sugar, and salt.
Add the dry ingredients to the banana mixture and fold gently until just combined.
Don’t overmix the batter. A few small lumps are fine. Overmixing can make muffins dense or tough, so stop as soon as you no longer see dry flour. Toss the blueberries with a small spoonful of flour, then fold them gently into the batter. Try not to crush the berries as you mix. This keeps the batter lighter and helps the blueberries stay evenly spread through the muffins.
Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. Bake for 20 to 25 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Leave the muffins in the tin for a few minutes, then transfer them to a wire rack to cool.
Recipe Tips From the Chef
Use ripe, spotty bananas for the best flavor and sweetness.
Don’t overmix the batter. Fold gently and stop as soon as the flour disappears.
Toss the blueberries with a little flour before adding them to the batter to help stop them from sinking.
If using frozen blueberries, add them straight from the freezer and don’t thaw them first.
Grease the muffin tin well if you are not using paper liners.
Make sure the oven is fully preheated before baking.
Fill the muffin cups about ⅔ full so the muffins have room to rise.
Use a kitchen scale if you can. Muffin recipes are more reliable when the ingredients are measured accurately.
Let the muffins cool for a few minutes in the tin before moving them to a wire rack.
Why Did My Muffins Turn Dense?
Muffins usually turn dense when the batter is overmixed. Once you add the flour, mix gently and only until the dry ingredients disappear.
Using bananas that are not ripe enough can also affect the texture. Ripe bananas mash more easily and help keep the muffins soft.
Too much flour can also make muffins heavy, which is why I recommend weighing the flour if possible.
Can I Add Nuts or Other Extras?
Yes, you can add a small handful of chopped walnuts, pecans, pumpkin seeds, or sunflower seeds.
You can also add a little lemon zest if you want a fresher flavor with the blueberries. Cinnamon works well too, especially if you like a warmer banana muffin flavor.
Keep any extra add-ins to a small amount so the muffins still bake evenly.
How to Store Banana Blueberry Muffins?
Allow the muffins to cool completely, then place them in an airtight container or zip-top bag.
Store them at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
If storing at room temperature, line the container with a piece of paper towel to absorb extra moisture. This helps stop the tops from becoming sticky.
If you want to store them longer, these muffins freeze very well. Let them cool completely, then place them in a freezer bag or an airtight container. Freeze for up to 3 months.
To defrost, leave them at room temperature for a couple of hours or place one in the microwave for about 20 to 30 seconds. You can also defrost them overnight in the refrigerator.
Recipe FAQs
Can I use frozen blueberries in banana blueberry muffins?
Yes, frozen blueberries work well. Add them straight from the freezer and don’t thaw them first. Fold them in gently so they don’t release too much juice into the batter.
Can I use Greek yogurt instead of natural yogurt?
Yes, Greek yogurt works too. If it is very thick, loosen it with a small splash of milk before adding it to the batter.
Can I make mini muffins with this recipe?
Yes, you can use a mini muffin tin. Start checking them after about 10 to 12 minutes, as they bake much faster than regular muffins.
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it#cookingorgeous.
I hope you enjoy the process of making these fluffy and moist Blueberry Banana Muffins as much as you enjoy eating them! 🙂
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These soft and moist Banana Blueberry Muffins with Yogurt are easy to make with ripe bananas, juicy blueberries, and a few basic baking ingredients. They are perfect for breakfast, lunchboxes, snacks, or freezing for later.
Karlee Prokop says
My husband said these were the best I’ve ever made!
Ayla Clulee says
I am so pleased to hear that!
Sara Giles says
Muffins turned out perfectly moist and delicious. I will definitely make them again!
Ayla Clulee says
Hi Sara
I am so pleased to hear that!