Are you looking for a way to use up ripe bananas without making another banana bread? These gluten free banana blueberry muffins will make your day. They are so simple to make and definitely kid friendly, plus they will be ready in about half an hour.
If you love gluten free muffins as much as we do, check out my favorite blueberry streusel muffins or these banana nut muffins that we make almost every weekend! And if you prefer a little chocolate for breakfast, you will love these banana chocolate chip muffins. Serve them along side this wild blueberry chia pudding for a delicious, filling breakfast.
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Why You Will Love This Muffin Recipe
- It's easy, no mixer required.
- It only requires one ripe banana.
- They can be made with fresh or frozen blueberries.
- Kids will love them.
- This recipe only makes 6 muffins.
- They are gluten free and dairy free.
- Gluten Free Flour - I use Bob's Red Mill 1-to-1 Flour Blend in most of my recipes. You can use the flour blend of your choice, but do make sure it includes xanthan gum. Your results may vary with another gluten free flour blend. For the best results, weigh your flour.
- Egg - One large egg to hold things together. I have not tried to make these muffins egg free, but I suspect a flax egg would work well here. If you try it, let me know in the comments.
- Oil - I use either melted coconut oil or olive oil. Any light flavored cooking oil will work well.
- Non Dairy Milk - I use either coconut milk or oat milk but any non-dairy milk should work fine. If you're not dairy free, use regular milk in the same measure.
- Blueberries - I prefer fresh blueberries but frozen blueberries will work too.
- Banana - You'll only need one ripe medium sized mashed banana. About ⅓ cup.
- Pecans (optional) - I frequently make this recipe with chopped pecans as well. It's delicious. If you want to stick to 6 muffins, then add only ¼ cup of nuts and reduce the blueberries to ½ cup.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Add nuts - Add ¼ cup of chopped nuts to the batter along with the blueberries. To keep the batter to 6 muffins, reduce the blueberries to ½ cup.
- Make it vegan / egg free - Replace the single egg called for in the recipe with a flax egg.
- Use another berry - replace the equal amount of blueberries with chopped strawberries, fresh raspberries or even fresh blackberries.
How to Make Banana Blueberry Muffins
These banana blueberry muffins are easy to make. They don't require a mixer and only take a few minutes to put together. It's a great cooking activity to do with kids!
STEP 2: Crack the egg into a second smaller bowl and whisk until it is frothy, like soap bubbles.
STEP 4: Add the mashed banana and the wet ingredients into the dry ingredients. Fold together with a spatula, about 10 strokes.
STEP 5: Add the blueberries to the partially mixed muffin batter and fold a few more times until they are evenly distributed.
STEP 6: Portion the muffin batter into six lined muffin cups, filling the cups to the top. Sprinkle a few extra blueberries on top for a picture perfect muffin.
Tips for Making the Best Gluten Free Muffins
- I always use the muffin method of mixing for my muffins (it's what is described above).
- Use a large ice cream scoop as a mess free way to evenly portion your muffin batter into the pan.
- Sprinkle a few extra blueberries on top of the muffins before baking to give them a pro look.
- Use paper muffin liners in your pan. No non-stick spray.
- Use a metal muffin tin for baking. You want the heat to transfer to the batter as quickly as possible to get nice muffin tops.
- Bake muffins at a higher temperature. This helps set the outside of the muffin before the center has cooked, giving you nice tall muffin tops.
- Check for done by gently poking the top center of one muffin with your finger. If it springs right back it is done cooking, if it leaves and indentation then cook it for 2 minutes more and check again. Repeat until done.
- Once your muffins have been baked, remove them from the pan within 10 minutes, otherwise condensation will cause the bottoms to get wet.
Ripe bananas will provide the sweetest and strongest banana flavor. However, if you only have a yellow skinned banana, you can certainly use that too.
I believe they are better with fresh blueberries. Frozen blueberries can give off a lot of water while baking possibly altering the end result. However the pro to using frozen berries is they are frozen at the peak of the season, so they will have a great flavor.
These muffins can be stored in an airtight container at room temperature, but I prefer to store mine in the refrigerator. When refrigerated they will last for 3-4 days.
Yes. Cool to room temperature then wrap each muffin individually in plastic wrap. Place inside a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
To reheat muffins, wrap one muffin loosely in a paper towel and microwave for about 15 seconds or until warm.
More blueberry recipes:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Banana Blueberry Muffins
- Preheat oven to 375 degrees. Line muffin pan with paper cups. Makes 6 regular size muffins.
- In a small bowl, combine blueberries with 1 tablespoon of flour. Stir together so all berries are covered with flour.¾ Cup Fresh Blueberries
- In a large bowl, combine remaining flour, baking powder, salt, cinnamon and sugar. Stir together and set aside.1 Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Cinnamon, ½ Cup Sugar
- Crack egg into a medium bowl. Whisk until frothy.1 Egg
- Add the oil, milk and vanilla. Whisk until well combined. A3 Tablespoon Oil, ¼ Cup Non-Dairy Milk, ½ teaspoon Vanilla
- Add the wet ingredients and mashed banana to the dry ingredients. Fold together about 10 strokes.⅓ Cup Mashed Banana
- Then add blueberries and fold another 5 until evenly mixed.
- Scoop batter into prepared muffin pan, filling each to the top.
- Top with a sprinkle of fresh blueberries.
- Bake in preheated oven for 28-30 minutes.
- Remove from oven to wire rack to cool. Store in an airtight container in the refrigerator.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.