Nothing beats a good banana blackberry muffin, and these are proper beauties. I've been baking these for years, and let me tell you – bananas and blackberries were meant to be together. The ripe bananas keep everything nice and moist, while those blackberries add little bursts of tartness that'll wake up your taste buds.
You don't need to fuss too much with these muffins. Just make sure your bananas are properly speckled – those brown spots mean they're sweet and ready for baking.
As for the blackberries, fresh or frozen will do just fine. If using frozen, don't bother thawing them; pop them in straight from the freezer.
What's wonderful about this recipe is how forgiving it is. Even if you're not much of a baker, these muffins turn out reliably well. The banana does all the hard work, keeping everything soft and tender.
Mind you, don't go overworking the batter – just mix until everything comes together, lumps and all. That's the secret to a properly light muffin.
These are just right with a cup of tea in the afternoon, and they'll fill your kitchen with the most wonderful smell while they're baking. Make a double batch while you're at it – they freeze beautifully for later.
Recipe
Banana Blackberry Muffins combine the sweet, creamy texture of ripe bananas with the tart burst of fresh blackberries. These moist, flavorful muffins make an excellent breakfast option or afternoon snack, offering a perfect balance of fruit-forward taste without being overly sweet.
The beauty of these muffins lies in their versatility and simplicity. While fresh blackberries are ideal, frozen ones work just as well, making this recipe accessible year-round. The natural sweetness of overripe bananas reduces the need for added sugar, creating a healthier alternative to traditional muffins.
- 2 cups all-purpose flour
- 3 ripe bananas, mashed
- 1½ cups fresh blackberries
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup milk
- ½ teaspoon cinnamon
Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, baking soda, salt, and cinnamon. In a separate bowl, combine mashed bananas, melted butter, eggs, sugar, vanilla, and milk. Fold wet ingredients into dry ingredients until just combined, being careful not to overmix. Gently fold in blackberries. Fill muffin cups ¾ full and bake for 18-20 minutes or until a toothpick inserted comes out clean.
For best results, use bananas that are very ripe with brown spots on the peel, as they provide more natural sweetness and moisture. When incorporating blackberries, toss them in a little flour first to prevent them from sinking to the bottom of the muffins. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack, as they're quite delicate when hot. These muffins freeze well for up to 3 months if stored in an airtight container.
These fruit-filled muffins combine two distinct flavors that work surprisingly well together – sweet, creamy bananas and tart, juicy blackberries.
While bananas have long been a breakfast staple, blackberries were historically gathered wild from hedgerows and forest edges before commercial cultivation began in the 1800s.
This recipe transforms these fruits into tender, perfectly portioned breakfast treats that can be made ahead for busy mornings.
The natural moisture from the bananas helps keep the muffins soft for several days, while pockets of blackberries add bursts of flavor throughout.
Conclusion
Best muffins you'll ever make with those overripe bananas sitting on your counter – and those blackberries add such a lovely surprise. I've made these hundreds of times, and they never fail to disappear quickly. Just mash up your bananas (the spottier, the better), fold in your blackberries gently (so they don't turn everything purple), and you're halfway there. They're not fancy – just good, honest baking that fills the kitchen with that wonderful banana bread smell. Trust me on this one – don't overmix the batter, and don't worry if they look a bit lumpy going into the tin. They'll rise up beautifully with nice rounded tops, perfect for breakfast or afternoon tea. And if you've got extra blackberries, pop them in the freezer – they'll work just fine in these muffins when berry season is over.