Farmhouse Banana Blueberry Muffins

These Farmhouse Banana Blueberry Muffins started with three overripe bananas on the counter, a cup of blueberries that needed used up, and a desire for a bakery style muffin that wasn’t loaded with sugar and more toddler friendly. The result was one of the best homemade muffins I’ve had!

These are soft, moist, lightly sweetened with ripe bananas, brown sugar, and maple syrup, and packed with juicy blueberries. A hint of almond extract brings all of the flavors together, while Greek yogurt helps create a tender crumb.

They freeze and reheat well too! I froze them, put them in a freezer bag, and I can pull them out and microwave them for 30s twice when I want to use them. They tasted just as good as the day they were baked.

This recipe has officially earned a permanent spot in our family recipe book!

Why We Love These Muffins

Moist but firm
Not overly sweet
Toddler approved
Freezer friendly
Great for breakfast, snacks, or picnics
Made with simple pantry ingredients
Easy to customize as children grow

Right now we leave out nuts to keep them toddler friendly, but as the twins get older we plan to experiment with chopped walnuts or pecans for added crunch and nutrients.

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I love these silicone baking pans for muffins, because they are so easy to clean and they have 12 regular muffins and 24 mini muffin versions.

[Get the 12 muffin pan here] [Get the mini muffin pan here]

Ingredients

3 very ripe bananas, very well mashed
1/2 cup melted butter (I used unsalted)
1/4 cup brown sugar
2 tablespoons maple syrup
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup plain Greek yogurt
2 tablespoons hemp hearts (optional nutrient boost)
1 3/4 cups all purpose flour
1-2 tablespoons additional flour if the batter seems wet after mixing
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup washed fresh blueberries or 3/4 cup frozen
Brown sugar or coarse sugar for topping (to give a little crisp top)

Instructions

Preheat oven to 425°F. Grease or line a 12-cup muffin tin.
In a large mixing bowl or stand mixer, combine: Bananas, Melted butter, Brown sugar, Maple syrup, Eggs, Vanilla extract, Almond extract, Greek yogurt, Hemp hearts. Mix until smooth and combined.
Add: Flour, Baking Soda, Baking Powder, Salt, Cinnamon. Mix just until combined. Do not overmix. Add 1-2 tablespoons of flour if batter is too wet
Gently fold in the blueberries.
Fill muffin cups about 3/4 to nearly full.
Let the batter rest for about 10 minutes.
Sprinkle the tops with a small pinch of brown sugar.
Bake at 425°F for 5 minutes.
Without opening the oven, reduce the temperature to 350°F and continue baking for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Very ripe bananas provide most of the sweetness and moisture in this recipe. If your bananas are only lightly speckled, you may want to increase the brown sugar or maple syrup slightly.

The brown or course sugar sprinkled on top creates a light caramelized crunch that pairs perfectly with the soft interior.

Fresh or frozen blueberries both work well. If using frozen blueberries, add them directly from the freezer.

Freezer Instructions

Allow muffins to cool completely before freezing.

Store in an airtight container or freezer bag for up to three months.

To reheat:

Microwave with the muffin upside down for 30 seconds.
Turn the muffin right side up and microwave for another 30 seconds.

The muffins come out warm, soft, and ready to enjoy without becoming too hot.

Serving Ideas

These muffins are wonderful on their own, but we also enjoy serving them:

Alongside scrambled eggs for breakfast
With cheese slices for an afternoon snack
Packed into lunchboxes
Warmed with a little butter on busy mornings

Final Thoughts

Some recipes take several attempts to perfect. Others come together almost by accident and immediately become family favorites.

These muffins were one of those happy surprises, for sure!

The combination of banana, blueberry, maple syrup, vanilla, and almond extract creates a muffin that eats like a bakery treat while still being wholesome enough for everyday breakfasts and snacks I can feed my toddlers without guilt.