These Banana Blackberry Muffins are soft, fluffy, and loaded with juicy berries. They're quick to mix, no mixer needed, and bake up golden and tender. Perfect for a grab-and-go breakfast, an easy snack, or a "just because" bake. You'll want to make a double batch!
These Blackberry Muffins with Bananas are ideal for busy mornings, meal prepping snacks, or using up overripe bananas in a way that doesn't feel repetitive. It's quick, reliable, and family-friendly. Love fruity bakes like this? Be sure to check out my Blueberry Chocolate Chip Muffins, Strawberry Coconut Muffins, and Mini Lemon Poppyseed Muffins-all soft, flavorful, and just as easy.
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Why You'll Love These Banana Blackberry Muffins
- Ultra-soft, tender texture with juicy bursts of fresh blackberry and banana
- Quick to make with simple ingredients
- Freezer-friendly and easy to double
- Great for meal prep, kids' snacks, or a cozy weekend bake
Healthier Ingredient Swaps
Gluten-Free: Swap all-purpose flour for a gluten-free 1:1 blend if necessary.
Butter: Use coconut oil or avocado oil instead of butter to lighten it up.
Whole Grain: Substitute whole wheat flour for all-purpose, but keep in mind that this will make the banana blackberry muffins a little denser.
Brown Sugar: Try swapping brown sugar for coconut sugar.
See the recipe card for full information on ingredients and quantities.
How to Make Banana Blackberry Muffins Step by Step
Step 1: Mix the dry ingredients in one bowl and the wet ingredients in another. Combine the two gently-don't overmix.
Step 2: Fold in the blackberries.
Step 3: Scoop the batter into a muffin tin.
Step 4: Bake until golden brown and a toothpick comes out clean.
See the recipe card for full details on each step.
Tips for the Perfect Muffins
- Use very ripe bananas-they should have brown spots and feel soft. Using underripe bananas can lead to banana blackberry muffins that are not as sweet and more starchy.
- Don't overmix-this keeps them light and fluffy. When you add the dry ingredients, make sure all the white streaks have gone away. It's okay if your batter has a few lumps.
- Slice the blackberries: I almost always slice my blackberries in half because I don't like biting into big chunks. This also helps them avoid sinking in the batter.
- Toss the blackberries in flour before adding: This step isn't mandatory but it can help them from sinking to the bottom.
Storing & Make-Ahead Tips
Let muffins cool completely, then store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the microwave for 15-20 seconds to soften.
Common Questions
Yes! No need to thaw first.
Yes! Be sure to grease the loaf pan well and bake for 45-55 minutes or until a toothpick comes out clean. If you love sweet breads you must try my 4 Ingredient Banana Bread and Blackberry Lemon Bread.
Absolutely, you can cut the sugar by 2-3 tablespoons especially if your bananas are very ripe.
More Breakfast Ideas
If you tried these Blackberry Banana Muffins or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Soft and Fluffy Banana Blackberry Muffins
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- ½ cup packed light brown sugar
- 2 large ripe bananas mashed (about 1 cup)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ cup milk (any kind)
- 1 cup fresh blackberries halved if large (you can also use frozen, do not thaw)
Instructions
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with paper liners or grease the cups.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, whisk the melted butter and brown sugar until well combined. Add the mashed bananas, egg, vanilla, and milk. Whisk until smooth.
- Stir in the dry ingredients until just combined-don't overmix.
- Gently fold in the blackberries with a spatula.
- Divide the batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
Video
Notes
- Room temp = 3 days
- Refrigerate = 5 days
- Freeze = 2 months
- Use very ripe bananas
- Don't overmix the batter
- Slice the blackberries in half and toss with flour to prevent them from sinking to the bottom
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