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Have I ever told you that John.e is a banana collector?  No?  Not a collector of bananas in the same sense that an Elvis fan might collect salt and pepper shakers, or in the same sense that a collector of roosters might collect cookie jars, figurines, or coffee mugs.  Nope, John.e collects expired bananas.  Again, there’s two of us, and just last night, he purchased 8 bananas.  I eat probably one or two bananas each week, and I rarely see him eating one except on Saturday and Sunday mornings when he partakes in his ritual of one banana with a glass of chocolate soy milk.  So why does he buy so many?  Your guess is as good as mine, frankly!

Classic Blueberry Banana Muffin

Without fail, though, by the end of the week, there’s at least two bananas that are overly ripe, and will move from the fruit bowl to the freezer.  I’m not sure if I introduced him to the option of freezing over ripe bananas for baking, or if he already knew about it.  Either way, I’m sorry that he knows!

Classic Blueberry Banana Muffin

This week, I counted twelve bananas in our freezer.  I can’t toss them out, because he’s big on not throwing out food.  So, I decided to make muffins.  Banana muffins on their own is fine, but I didn’t feel like making banana muffins which would basically end up tasting like banana bread.  I opted to combine my blueberry muffin recipe with the bananas that I had on hand.  After defrosting the bananas, I was able to spend some quality time with my kitchen.  (Yes!  My kitchen.  He has the office; I have the kitchen.)


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5 from 1 vote

Classic Blueberry Banana Muffins

Course Breakfast, Brunch, Snack
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 18
Author Lord Byron's Kitchen


  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 whole ripe bananas, mashed
  • 1/2 cup sugar
  • 1/3 cup butter, room temperature
  • 1 large egg
  • 1 cup blueberries
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon


  • Using a large mixing bowl and a hand mixer, blend together the butter and sugar.
  • Once blended, add egg, vanilla, and bananas; mix together well.
  • Add the flour, baking powder, baking soda, cinnamon and salt to the bowl and incorporate into the wet ingredients.
  • Gently fold in the blueberries, reserving 1/2 cup.
  • Line a muffin tin with paper or silicone liners and scoop equal amounts of the batter into the paper cups. Do not fill more than 3/4 full.
  • Top the batter with the 1/2 cup blueberries you set aside.
  • Bake at 375 degrees for 20 minutes.
  • Allow muffins to cool for 5 minutes before removing from muffin tin and placing on a cooling rack to complete the cooling process.


Classic Blueberry Banana Muffin

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This Post Has 17 Comments

  1. These look wonderful. I imagine fresh blueberries are the best way to go, so they don't turn the batter blue the way frozen berries do, yes? Thankfully, we still have fresh blueberries in the store. I'd like to try this recipe sooner than later!
  2. I haven't used banana in blueberry muffins, but these are just gorgeous! I think I need to make banana blueberry muffins in honor of John.e's frozen banana collection hahaha (we have one too... #noshame)
    1. Hahaha - I don't think he's read this post yet. There's been no comment from him. I think all households have an over ripe banana section in their freezer.
  3. Ha!! We have moments where we collect bananas too! We go through phases of using them all the time and never eating them... But I feel like we always have them in the house! I bet these muffins are delish!!
    1. Hahaha - Hillary, it's not a gigantic muffin; it's a single-sized mini cake stand. I picked it up at Walmart for a buck. :)

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