Easy Banana Blackberry Muffins
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There’s something a little magical about these Banana Blackberry Muffins. Maybe it’s the way the juicy blackberries burst into tiny pockets of sweetness or how the ripe bananas lend their mellow sweetness to every bite. Whatever it is, these muffins are a staple in our kitchen because they’re perfect for clearing out the banana bowl and stocking the freezer for busy mornings.
Table of Contents
Why You’ll Love These Muffins
These muffins check all the boxes: simple ingredients, one bowl, and no fancy equipment required. You don’t need a stand mixer, just a whisk, a bowl, and a muffin pan. They bake up nice and fluffy, with golden tops that feel bakery-worthy but take less than 30 minutes in the oven.
I love that they aren’t overly sweet, making them just right for breakfast or an afternoon snack. The banana flavor shines through, and the berries add a pop of tartness that keeps things interesting. If you’re a fan of our Easy Sour Cream Banana Muffins, you’ll feel right at home here.
Whether you’re grabbing breakfast on the go or sitting down with a cup of coffee and a warm muffin (highly recommended), this recipe is here to make your days feel a little cozier. If you’re looking for more ways to use up blackberries, check out this blackberry coffee cake recipe.
Ingredients You’ll Need
Here’s a little peek into what makes these muffins so special:
- Unsalted butter: Adds richness and moisture
- Brown sugar and white (granulated) sugar: A balance of deep caramel notes and sweetness
- Sour cream: The secret to tender, moist muffins! Full-fat Greek yogurt works in place of sour cream, if preferred.
- Eggs: Provide structure
- Overripe bananas: I prefer bananas that have a lot of dark spots, but aren’t totally black, like the ones used in this Banana Crumble Cake.
- All-purpose flour: The foundation of your muffin batter
- Baking soda and baking powder: For all the fluffiness!
- Salt and cinnamon: Enhance and round out the flavor
- Fresh blackberries: You can use frozen if needed, but do not thaw them before placing them in the batter or you’ll have purple muffins!
- Turbinado sugar (optional): This is my favorite hack for gorgeous, sparkly muffin tops and crusts that feel a bit fancy. Check it out in my Blueberry Rhubarb Pie and Orange Poppy Seed Muffins.
See the recipe card below for a full list of ingredients and amounts.
How to Make Banana Blackberry Muffins
Step 1: Preheat your oven to 350°F. Whisk together melted butter, brown sugar, and cane sugar in a big mixing bowl until smooth.
Step 2: Add the bananas and mash them right into the sugar mixture with a fork or potato masher.
Step 3: Whisk in the sour cream, then the eggs (one at a time), and vanilla.
Step 4: Sprinkle the flour, baking soda, baking powder, salt, and cinnamon over the wet ingredients. Gently fold everything together until no dry streaks remain. The batter will be lumps.
Step 5: Toss the blackberries with a tablespoon of flour to keep them from sinking, then gently fold them in. (Be extra gentle as overmixing can turn the batter purple!)
Step 6: Use an ice cream scoop or large cookie scoop to fill your muffin cups. Sprinkle the tops with turbinado sugar if you’d like.
Step 7: Bake for 20–25 minutes, until the tops are golden and spring back when lightly pressed. Cool the muffins in the pan for a few minutes, then transfer them to a rack to cool completely.
Storage and Make Ahead Instructions
Once the muffins are completely cool, store them in an airtight container.
- Room Temp: Up to 3 days.
- Fridge: Recommended if your kitchen runs warm. They’ll last about 6-7 days.
- Freezer: These freeze like a dream. Flash freeze in a single layer, then stash them in a freezer bag. Let them thaw at room temperature overnight.
Recipe FAQs
Yes, just add them straight from the freezer. Don’t thaw or they’ll turn watery.
Tossing them in flour helps suspend them in the batter.
You can try a 1-to-1 gluten-free flour blend. I haven’t tested this version, but if you give it a go, let me know how it turns out!
Check your bananas, as too much moisture can weigh the batter down. Also, be sure not to underbake, and let them cool fully to set the crumb.
Yes! Feel free to try blueberries, raspberries, or strawberries! Follow the same measurements and instructions.
These banana blackberry muffins are a little bit of comfort you can keep on hand for hectic weekdays or lazy weekends alike. If you make a batch, I’d love to hear what you think, especially if you play around with different berries.
And if you’re craving more fruit-forward bakes, be sure to check out our Apple Cinnamon Muffins (with Honey and Oats).
More Fruity Breakfast Recipes
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Easy Banana Blackberry Muffins
Ingredients
- 1/2 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 large very ripe bananas
- 1 1/2 cups + 1 Tablespoon all purpose flour (divided)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ cups blackberries (about 9 ounces)
- 3 Tablespoons turbinado sugar (optional)
Instructions
- Preheat the oven to 350 degrees. Line two 12 cup muffin pans with 20 liners.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and white sugar until smooth, creamy, and no brown sugar lumps remain.
- Whisk in the sour cream, then add the eggs, one at a time, whisking well after each addition. Stir in the vanilla.
- Add the bananas on top of the mixture, and mash them with a potato smasher or fork, then stir them into the batter.
- Sprinkle 1 ½ cups flour, baking soda, baking powder, salt, and cinnamon on top of the wet ingredients and give them a little whisk. Then use a spatula to gently fold everything together until no white remains.
- Toss the blackberries with the remaining tablespoon of flour, then pour them into the batter. Gently stir the berries until well combined.
- Scoop the batter into the prepared liners. Sprinkle each muffin top with turbinado sugar, if desired. Bake for 20-25 minutes, or until the tops of the muffins are set and spring back when touched. Cool for a few minutes in the pans, then remove the muffins to a cooling rack to cool completely.
Notes
- Substitute full fat plain Greek yogurt for the sour cream, if you prefer.
- Muffins keep well in an airtight container for 2-3 days. These do tend to go bad quicker than plain banana muffins, so if your house is very warm or you want to keep them longer, store in the fridge.