These healthy banana blueberry muffins are healthy and so simple and even though they use 100% whole wheat, they are as moist as can be.

There are some recipes I seem to go back to and make over and over no matter that I have a zillion recipes waiting in the wings to try.

These banana blueberry muffins are one of them. After snagging them from cute Janssen’s blog, I have made them no less than a dozen times.

Banana blueberry muffins lined up on a rectangular white platter.

They are healthy and so simple and even though they use 100% whole wheat, they are as moist as can be. They really are some of the most perfectly delicious muffins around.

Definitely a staple around our house (they keep great in the freezer!) and although I hate to make such blatant statements, I think if you pinned me down on it, these would be one of my all-time favorite muffins.

A blueberry muffin split in half on a white platter.

One Year Ago: Andes Mint Cupcakes
Two Years Ago: Lasagna Primavera
Three Years Ago: Chocolate Toffee Cookies


Healthy Banana Blueberry Muffins

4.72 stars (28 ratings)


  • ¼ cup (57 g) butter, room temperature
  • ¼ cup plain yogurt
  • cup (71 g) granulated sugar
  • cup (71 g) packed light brown sugar
  • 2 large eggs
  • 1 ¾ cups (249 g) whole wheat flour
  • ¼ cups (25 g) quick or regular oats
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 ripe bananas, lightly mashed
  • cup milk
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries
  • 2 teaspoons flour


  • Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside.
  • In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a blender or food processor, process the oats until they are finely ground. Add the wheat flour, baking soda and salt and pulse one or two times until the dry ingredients are lightly combined. Pour the dry mixture into the wet mixture and mix until just combined. Mix in the lightly mashed bananas. Stir in the milk and vanilla. Toss the blueberries with the 2 teaspoons flour and then gently fold them into the muffin batter. Divide the batter evenly among the 12 muffin cups.
  • Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time). Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.


Wheat Germ: you can sub the equivalent amount of wheat germ for the oats, if you like.
Flour: also, I prefer white whole wheat to red whole wheat due to its lightness, but either kind of whole wheat flour can be used here.
Serving: 1 Muffin, Calories: 189kcal, Carbohydrates: 32g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 42mg, Sodium: 241mg, Fiber: 3g, Sugar: 16g

Recipe Source: adapted from a recipe I spied on Janssen’s blog, originally from Everyday Food