12 Delicious Blueberry Banana Nut Muffins Recipes

Zesty mornings call for something special, and what better way to start your day than with a batch of warm, delicious blueberry banana nut muffins? Perfect for busy home cooks in North America, these 12 recipes blend the sweet tang of blueberries, the creamy richness of bananas, and the crunchy delight of nuts into every bite. Dive into our roundup and find your new favorite breakfast treat!

Classic Blueberry Banana Nut Muffins

Sumptuously moist and bursting with the natural sweetness of ripe bananas and juicy blueberries, these Classic Blueberry Banana Nut Muffins are a delightful treat that marries simplicity with sophistication. Perfect for a leisurely breakfast or a refined afternoon snack, each bite offers a harmonious blend of flavors and textures that are sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 ripe bananas, mashed
• 1 large egg
• 1/3 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. In another bowl, mix 3 mashed ripe bananas, 1 large egg, 1/3 cup melted unsalted butter, and 1 tsp vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Carefully fold in 1 cup fresh blueberries and 1/2 cup chopped walnuts, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notably, these muffins boast a tender crumb, punctuated by the juicy burst of blueberries and the satisfying crunch of walnuts. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.

Vegan Blueberry Banana Nut Muffins

Sun-kissed mornings call for a bake that marries the juiciness of blueberries with the creamy sweetness of bananas, all nestled in a tender, nutty crumb. These Vegan Blueberry Banana Nut Muffins are a testament to how plant-based ingredients can create indulgent, flavorful treats that delight the senses and nourish the body.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup coconut oil, melted
• 3/4 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 1 cup fresh blueberries
• 1/2 cup walnuts, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a separate bowl, mix the melted coconut oil, maple syrup, almond milk, and vanilla extract until smooth.
4. Fold the mashed bananas into the wet ingredients, ensuring they’re evenly distributed.
5. Gently combine the wet and dry ingredients, being careful not to overmix—this keeps the muffins tender.
6. Add the blueberries and walnuts to the batter, folding them in lightly to avoid crushing the berries.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Zesty bursts of blueberry contrast beautifully with the moist banana base, while the walnuts add a satisfying crunch. Serve these muffins warm with a dollop of almond butter for an extra layer of richness, or enjoy them as a quick, wholesome snack on the go.

Gluten-Free Blueberry Banana Nut Muffins

Zesty mornings call for a delightful treat that marries the sweetness of ripe bananas with the tang of fresh blueberries, all nestled in a gluten-free embrace. These muffins, enriched with the crunch of nuts, offer a sophisticated twist on a classic favorite, perfect for those seeking both flavor and nourishment.

Ingredients

• 1 1/2 cups gluten-free flour blend
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup coconut sugar
• 1/3 cup coconut oil, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup ripe bananas, mashed
• 1 cup fresh blueberries
• 1/2 cup walnuts, chopped

Instructions

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour blend, almond flour, baking soda, and salt.
3. In another bowl, mix the coconut sugar, melted coconut oil, eggs, and vanilla extract until smooth.
4. Fold the mashed bananas into the wet ingredients until fully incorporated.
5. Gently combine the wet and dry ingredients, being careful not to overmix.
6. Toss the blueberries and walnuts in a tablespoon of gluten-free flour to prevent sinking, then fold into the batter.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Captivating in their moist texture and bursting with flavors, these muffins are a testament to the joy of gluten-free baking. Serve them warm with a dollop of almond butter for an extra layer of indulgence, or enjoy them as they are for a perfectly portable breakfast.

Blueberry Banana Nut Muffins with Streusel Topping

Mornings are transformed with the aroma of freshly baked Blueberry Banana Nut Muffins with Streusel Topping wafting through the kitchen. This delightful combination of ripe bananas, juicy blueberries, and crunchy nuts, crowned with a buttery streusel, offers a perfect balance of flavors and textures for any time of day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 1 large egg
• 3 ripe bananas, mashed
• 1 cup fresh blueberries
• 1/2 cup chopped walnuts
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter, cold

Instructions

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
3. In another bowl, mix granulated sugar, melted butter, and egg until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the egg.
4. Fold in the mashed bananas, then gently stir in the dry ingredients until just combined. Tip: Overmixing can lead to dense muffins.
5. Carefully fold in blueberries and walnuts. Tip: Tossing blueberries in a bit of flour helps prevent them from sinking to the bottom.
6. For the streusel, combine brown sugar, 1/4 cup flour, and cold butter in a small bowl, using your fingers to mix until crumbly.
7. Divide the batter evenly among the muffin cups, then sprinkle each with streusel topping.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Unmistakably moist and tender, these muffins boast bursts of blueberry and the subtle crunch of walnuts, all under a golden streusel cap. Serve them warm with a dollop of clotted cream for an indulgent breakfast or afternoon treat.

Healthy Blueberry Banana Nut Muffins

Combining the natural sweetness of ripe bananas with the tartness of fresh blueberries and the crunch of nuts, these muffins are a delightful treat that doesn’t compromise on health. Perfect for a morning pick-me-up or an afternoon snack, they’re as nutritious as they are delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas
• 1 cup fresh blueberries
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, eggs, and vanilla extract until well combined.
4. Fold the mashed bananas into the wet ingredients, then gently stir in the blueberries and walnuts.
5. Add the wet ingredients to the dry ingredients, mixing just until combined to avoid overmixing.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably moist and bursting with flavor, these muffins offer a perfect balance of sweetness and texture. Serve them warm with a dab of butter or enjoy them as is for a guilt-free indulgence.

Blueberry Banana Nut Muffins with Oatmeal

Heavenly aromas of ripe bananas and fresh blueberries come together in these Blueberry Banana Nut Muffins with Oatmeal, offering a delightful twist on a classic breakfast favorite. Perfectly moist and packed with texture, they’re a testament to the beauty of combining simple, wholesome ingredients.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped walnuts
• 1 cup mashed ripe bananas
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup rolled oats, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Stir in 1/2 cup chopped walnuts to the dry ingredients for added crunch.
4. In another bowl, mix 1 cup mashed ripe bananas, 1/2 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until well combined.
5. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
6. Carefully fold in 1 cup fresh blueberries, distributing them evenly throughout the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Zesty bursts of blueberry contrast beautifully with the earthy tones of banana and walnut, while the oatmeal adds a satisfying chewiness. Serve these muffins warm with a dollop of Greek yogurt or a drizzle of honey for an extra touch of indulgence.

Double Blueberry Banana Nut Muffins

Gracefully blending the sweetness of ripe bananas with the tartness of fresh blueberries, these Double Blueberry Banana Nut Muffins offer a delightful twist on a classic breakfast favorite. Perfect for a leisurely morning or a quick snack, their moist texture and nutty crunch are sure to impress.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 3 ripe bananas, mashed
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/2 cup chopped walnuts
• 1/2 cup blueberry jam

Instructions

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, cream 1/2 cup unsalted butter and 3/4 cup brown sugar until light and fluffy.
4. Beat in 2 large eggs, one at a time, then stir in 3 mashed ripe bananas and 1 tsp vanilla extract.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Gently fold in 1 cup fresh blueberries and 1/2 cup chopped walnuts to avoid crushing the berries.
7. Fill each muffin cup halfway with batter, then add 1 tsp blueberry jam to the center of each before covering with more batter.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Yielded by the oven, these muffins boast a tender crumb interspersed with juicy blueberries and a surprise jam center. The walnuts add a satisfying crunch, making them a versatile treat that pairs wonderfully with your morning coffee or as a dessert with a dollop of whipped cream.

Blueberry Banana Nut Muffins with Cream Cheese Filling

Flourishing with the vibrant flavors of summer, these muffins combine the sweetness of ripe bananas and blueberries with the rich, creamy surprise of a cream cheese filling, creating a delightful treat that’s perfect for any time of day.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 ripe bananas, mashed
• 1 cup fresh blueberries
• 1/2 cup chopped walnuts
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, cream together 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy.
4. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract and 3 mashed ripe bananas.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Gently fold in 1 cup fresh blueberries and 1/2 cup chopped walnuts.
7. In a small bowl, mix 4 oz softened cream cheese with 1/4 cup powdered sugar until smooth.
8. Fill each muffin cup halfway with batter, add a teaspoon of cream cheese mixture, then cover with more batter until cups are 3/4 full.
9. Bake for 20-25 minutes, or until a toothpick inserted into the muffin part comes out clean.
10. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Zesty and moist, these muffins offer a perfect balance of flavors and textures, with the cream cheese filling adding a luxurious contrast to the fruity, nutty batter. Serve them warm for a comforting breakfast or alongside a scoop of vanilla ice cream for an indulgent dessert.

Spiced Blueberry Banana Nut Muffins

Amidst the hustle of morning routines, these Spiced Blueberry Banana Nut Muffins emerge as a beacon of comfort, blending the sweetness of ripe bananas with the tartness of blueberries, all enveloped in a warmly spiced batter.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas
• 1 cup fresh blueberries
• 1/2 cup chopped walnuts

Instructions

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg until well combined.
3. In another bowl, mix 3/4 cup granulated sugar, 1/3 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Fold in 1 cup mashed ripe bananas until just incorporated.
5. Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
6. Toss 1 cup fresh blueberries with a tablespoon of flour to prevent sinking, then fold into the batter along with 1/2 cup chopped walnuts.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Golden and fragrant, these muffins boast a tender crumb interspersed with juicy blueberries and crunchy walnuts. Serve them warm with a dollop of whipped cream or alongside your morning coffee for a truly indulgent experience.

Blueberry Banana Nut Muffins with Almond Flour

Unveiling a delightful twist on a classic, these Blueberry Banana Nut Muffins with Almond Flour blend the sweetness of ripe bananas and blueberries with the rich, nutty essence of almond flour, creating a moist, flavorful treat perfect for any time of day.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup chopped walnuts
• 1 tsp baking soda
• 1/4 tsp salt
• 3 ripe bananas, mashed
• 1/4 cup honey
• 2 eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, chopped walnuts, baking soda, and salt.
3. In another bowl, mix the mashed bananas, honey, eggs, and vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Add the blueberries to the batter and fold gently to distribute evenly.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins boast a tender crumb, thanks to the almond flour, with bursts of juicy blueberries and a subtle crunch from the walnuts. Serve them warm with a dollop of almond butter for an extra layer of flavor.

Mini Blueberry Banana Nut Muffins

Delightfully bite-sized and bursting with flavor, these Mini Blueberry Banana Nut Muffins are the perfect blend of sweet and nutty, offering a moist texture and a vibrant pop of color in every bite. Ideal for a quick breakfast or a sophisticated snack, they’re a testament to the beauty of combining simple ingredients with elegant execution.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup mashed ripe banana
• 1/4 cup fresh blueberries
• 1/4 cup chopped walnuts
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. In another bowl, mix the melted butter, egg, mashed banana, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Carefully stir in the blueberries and chopped walnuts to distribute evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins boast a tender crumb, punctuated by juicy blueberries and crunchy walnuts, creating a delightful contrast in textures. Serve them warm with a dollop of clotted cream or alongside your afternoon tea for an extra touch of indulgence.

Blueberry Banana Nut Muffins with Chocolate Chips

Heavenly aromas of ripe bananas and juicy blueberries mingling with the rich scent of chocolate and toasted nuts promise a delightful treat. These Blueberry Banana Nut Muffins with Chocolate Chips are a perfect blend of sweet and nutty, offering a moist, tender crumb that’s irresistibly delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3 ripe bananas, mashed
• 3/4 cup granulated sugar
• 1 large egg
• 1/3 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/2 cup chopped walnuts
• 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, combine 3 mashed bananas, 3/4 cup granulated sugar, 1 large egg, 1/3 cup melted unsalted butter, and 1 tsp vanilla extract until smooth.
4. Gently fold the dry ingredients into the banana mixture until just combined; overmixing can lead to tough muffins.
5. Carefully fold in 1 cup fresh blueberries, 1/2 cup chopped walnuts, and 1/2 cup chocolate chips to distribute evenly.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These muffins boast a perfect balance of flavors and textures, with the sweetness of bananas and chocolate complementing the tartness of blueberries and the crunch of walnuts. Enjoy them warm with a dollop of whipped cream or alongside your morning coffee for a truly indulgent experience.

Conclusion

Variety is the spice of life, and our roundup of 12 Delicious Blueberry Banana Nut Muffins Recipes offers just that! Whether you’re craving something sweet, nutty, or bursting with blueberries, there’s a recipe here for you. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest. Happy baking!