Banana and blackberry muffins offer the perfect blend of fruity sweetness, moist texture, and irresistible flavor. Whether you’re looking for a tasty breakfast option, a satisfying afternoon snack, or a wholesome addition to your kids’ lunchboxes, these muffins have you covered. Best of all, they’re quick to whip up and made with simple ingredients you likely already have in your kitchen.
In this article, you’re going to learn everything you need to know about banana and blackberry muffins from ingredients and recipe variations to expert baking tips, storage suggestions and even answers to frequently asked questions. Let’s dive in!
Why You’ll Love Banana and Blackberry Muffins
- Moist and fluffy thanks to even riper bananas
- Loaded with berry flavor from fresh blackberries
- Great for breakfast or snack time
- Easy to freeze and reheat
- Dairy-free, egg-free, or gluten-free Optional
- Ready in under 30 minutes
These muffins are a perfect use for overripe bananas and seasonal blackberries—no waste, only taste.
Ingredients You’ll Need
A basic rundown of the base ingredients is as follows:
- 2 ripe bananas, mashed
- 1 cup of blackberries (fresh or frozen)
- 2 cups all-purpose flour
- ½ cup sugar (brown, white or coconut sugar work)
- ½ cup milk (of your choice, dairy or plant-based)
- ⅓ cup vegetable oil or melted butter
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Optional additions:
- ½ tsp cinnamon or nutmeg
- ¼ cup chopped nuts (walnuts or pecans are fantastic)
- Sweet twist with some chocolate chips
Step-by-Step Recipe
Prep Time: 10 minutes
Cook Time: 20-22 minutes
Servings: 12 standard muffins
1 Preheat and Prep
- Instructions Preheat the oven to 180°C (350°F)
- Turn the oven on to 375°F (190°C) and grease or line a muffin tray with paper liners.
2 Mix Wet Ingredients
- In a big bowl, mash your bananas until smooth.
- The eggs, milk, vanilla extract, and oil.
- Whisk until well combined.
- Once dried ingredients are prepared, add and mix until well incorporated.
- In another bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- Gently mix the dry ingredients into the wet ingredients until incorporated — do not overmix.
3 Add the Blackberries
- Add the blackberries and fold in gently. If you’re using frozen berries, toss them with a teaspoon of flour before adding them to the batter to discourage sinking.
4 Fill the Muffin Tin
- Scoop the batter evenly into the muffin cups (approximately ¾ full).
5 Bake
- A toothpick inserted in the center should come out clean after 20 to 22 minutes of baking.
6 Cool and Enjoy
- Cool the muffins in the pan for 5 minutes before moving to a wire rack.
Tips for Perfect Banana and Blackberry Muffins
- Use overripe bananas: The riper, the better. Blackened bananas = sweeter muffins.
- Do not over mix: it will give you dense, chewy muffins. Mix until just combined.
- Room temperature ingredients: Eggs and milk combine more seamlessly when chilled.
- Toss berries in flour: This prevents them from sinking.
- Test for doneness early: Oven temperatures vary, so test with a toothpick at 18 minutes.
Variations to Try
Looking to get a little creative with your banana and black mottled muffins? Here are some fun variations:
Banana Blackberry Muffins (Gluten-Free)
- Replace flour with a 1:1 gluten-free flour blend.
- For even better texture, add ¼ tsp xanthan gum.
Vegan Muffins
- Use flax eggs (1 tablespoon flaxseed + 3 tablespoon water per egg)
- Use almond or oat milk
- Trade butter/oil for coconut oil or applesauce
Protein-Packed Muffins
- 1 Serve With A Scoop Vanilla Protein Powder
- ¼ cup flour replacement to retain texture
Mini Muffins
- You can also use a mini muffin tray and bake for 10–12 minutes
Banana Blackberry Muffin Loaf
- Transfer into a loaf pan and bake for 45 – 50 minutes at 170ºC (340ºF)
How to Store Banana and Blackberry Muffins
These muffins keep well, too, so they’re ideal for batch baking.
Room Temperature:
- Airtight container for up to 3 days
Refrigerator:
- Keeps up to 5 days, but you need to bring them to room temp to eat
Freezer:
- Individual-wrap and freeze in a freezer-safe bag up to 3 months
- To reheat: Microwave for 20-30 seconds or bake at 160°C for 10 min
What to Serve with These Muffins
- A warm cup of coffee or tea for a cozy breakfast
- A spoonful of Greek yogurt to boost protein content
- Smoothie for the healthy combo
- Serve hot adding a bit of butter or nut butter.
Conclusion:
Banana and blackberry muffins are a classic treat that never went out of style. They’re soft and sweet and flavorful but practical enough to make on a lazy Sunday morning.Whether you bake them for family, pack for school, hide in your freezer for busy week days — these muffins never drive you wrong.