If you’ve been searching for the perfect blueberry muffin recipe that’s moist, flavorful, and easy to make, these blueberry banana lemon muffins check every box. They’re tender, naturally sweetened, and bursting with juicy blueberries. The banana brings softness and natural sweetness, while the lemon zest and juice add a refreshing citrus twist that keeps every bite light and bright!

One of my favorite things about this recipe is how much fun it is to make with kids. I baked these muffins with my toddler, and she loved helping mash the bananas, stir the batter, add in all the ingredients and (of course) sneak a few blueberries along the way. By the time the muffins came out of the oven, she was so excited to taste one because she had been part of the process. Seeing her enjoy something we baked together made these muffins even more special.

Why These Muffins Work So Well

What makes these muffins stand out from the usual blueberry batch is the combination of banana and lemon. Bananas don’t just sweeten the muffins naturally, they also add incredible moisture that keeps them soft for days. The lemon zest and juice brighten up the flavor so they never taste heavy. Together with fresh or frozen blueberries, you get the perfect balance of sweet, tart, and citrusy in every bite.

Another reason these muffins are a win: they’re made with maple syrup or honey instead of refined sugar. This keeps the muffins naturally sweet, with a more subtle flavor that feels lighter and less processed. With two ripe bananas in the batter, you can easily cut down on added sweetener without losing flavor.

Ingredients You’ll Need

Here’s a quick look at what goes into these muffins:

Bananas – The riper, the better. Two ripe bananas make the muffins naturally sweet and tender.
Blueberries – Fresh or frozen both work. If using frozen, don’t thaw first.
Flour – All-purpose flour keeps the muffins light, but you can swap half with whole wheat.
Leavening agents – Baking powder and baking soda for lift.
Maple syrup or honey – Natural sweetener that adds moisture and flavor.
Egg – Helps bind and fluff the muffins.
Coconut oil – Keeps the muffins soft and moist with a light flavor. (Avocado oil works too.)
Oat milk – Creamy and plant-based, but regular or almond milk also work.
Lemon zest and juice – Brightens the flavor and balances sweetness.
Vanilla extract – Adds warmth.

Tips for Perfect Muffins

Use very ripe bananas – They make the muffins sweeter and softer.
Coconut oil = extra moist – Melted coconut oil keeps the crumb soft, and it’s a great butter substitute.
Oat milk is creamy and neutral – But any milk works—regular or almond are great too.
Don’t overmix – Just stir until no streaks of flour remain.
Freeze extras – These muffins freeze beautifully for quick snacks later.

Storage & Freezing

Room temperature – Store in an airtight container for up to 3 days.
Fridge – Keeps for up to 5 days.
Freezer – Wrap individually and freeze for up to 2 months. Reheat in the microwave or oven.

These blueberry banana lemon muffins are everything you want in a homemade treat – moist, flavorful, and so simple to make. The bananas add natural sweetness and keep the muffins soft, the blueberries burst with juicy flavor, and the lemon brightens each bite. They’re wholesome enough for breakfast, fun enough to bake with kids, and delicious enough to enjoy any time of day.

Whether you make them as a quick grab-and-go snack, a toddler-friendly breakfast, or a cozy weekend bake, these muffins are sure to become a go-to recipe in your kitchen. My toddler and I had so much fun baking (and eating!) them together, and I know they’ll be a hit in your home too.

So the next time you’ve got a couple of ripe bananas sitting on your counter, grab some blueberries and a lemon, and whip up a batch of these muffins. You’ll have a tray of warm, bakery-worthy muffins ready in under 30 minutes. It’s perfect for sharing with family, friends, or simply enjoying with a hot cup of coffee!!

If you try this recipe, I’d love to hear how it turned out for you! Leave a comment below or tag me on Instagram @winniekison so I can see your muffins.

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