I have to give myself a pat on the back here—these are quite possibly the best banana muffins I’ve ever made. They’re soft, moist, bursting with sweet banana flavor, and packed with juicy blackberries. Even better? They’re all organic and contain no refined sugar!
If you want to go a step further and make these super delicious, slice one in half and grill it in a pan with a little butter, just like they do at a diner. My mom always used to order banana muffins like this, and they are absolute heaven! It’s such a treat—especially with a cup of coffee.
These banana blackberry muffins are perfect for summer when fresh berries are in season. But don’t worry—you can use frozen blackberries too. They’re a great way to use up overripe bananas and turn them into a crowd-pleasing snack, breakfast, or brunch item.
Banana Blackberry Muffins Recipe
Ingredients:
- 2 1/4 cups organic all-purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup + 2 tablespoons coconut sugar
- 1/2 cup melted butter
- 1 tablespoon vanilla extract
- 2 large pasture-raised organic eggs
- 3 overripe bananas, mashed well (about 1 1/2 cups)
- 1/4 cup (60ml) buttermilk (or 1/2 milk and 1/2 yogurt whey)
- 1 cup fresh or frozen blackberries
Instructions:
- Preheat your oven to 400°F and line a muffin pan with muffin liners.
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and coconut sugar.
- In another bowl, mix the wet ingredients: melted butter, vanilla extract, eggs, mashed bananas, and buttermilk.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
- Add the blackberries and gently fold them into the batter, being careful not to overmix.
Baking Tips:
- Pour the batter equally into 12 muffin cups. I love using bakery-style muffin liners because they help hold the tall muffin tops. These muffins rise beautifully—no small, flimsy muffins here!
- Now let’s make the crumb topping:
Crumb Topping:
- 1/2 cup organic all-purpose flour
- 1/3 cup coconut sugar
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, cut into small cubes
Use a pastry cutter or fork to mix the crumb topping ingredients in a bowl until it forms a crumbly texture. Sprinkle it evenly over the muffin batter.
Bake:
- Bake at 400°F for 8 minutes.
- Then reduce the heat to 375°F and bake for an additional 12–15 minutes, or until a toothpick comes out clean.
- Let the muffins sit in the pan for 5 minutes before transferring them to a wire rack to cool.
Why You’ll Love These Banana Blackberry Muffins
- No refined sugar
- All organic ingredients
- Moist, fluffy, and loaded with flavor
- Easy to freeze and reheat
- Perfect for brunch, snacks, and more!
Best Occasions for These Muffins:
- Potlucks
- Brunch parties
- Back-to-school breakfasts
- Baby showers
- Teacher appreciation gifts
- Holiday breakfasts
- Road trip snacks
- Meal prep
These banana berry muffins are such a hit, you’ll want to make a double batch!
Storage Instructions:
- Counter: Store in an airtight container for up to 3 days.
- Fridge: Store up to 5 days.
- Freezer: Once completely cooled, freeze muffins in a freezer-safe bag for up to 3 months. Thaw overnight or microwave for a warm treat.
🍇 When Are Blackberries in Season?
Blackberry season typically runs from June through September, depending on your region. Using fresh, ripe blackberries during peak season gives your banana blackberry muffins the best flavor and texture. If you’re baking off-season, frozen berries are a great substitute!
🧑🍳 Tips for the Best Banana Blackberry Muffins
- Use very ripe bananas for maximum sweetness and moisture.
- Gently fold the berries into the batter to avoid streaking and overmixing.
- Fill your muffin liners nearly to the top for those tall, bakery-style muffin tops.
- Don’t skip the streusel! It adds texture and a cozy crunch that makes these muffins extra special.
🛒 Ingredient Substitutions
- No buttermilk? Mix 1 tablespoon of lemon juice or vinegar into ¼ cup milk and let sit for 5 minutes.
- Swap butter for coconut oil to make them dairy-free.
- No coconut sugar? Try maple sugar or another unrefined sugar.
These swaps let you adapt the recipe while still keeping it refined sugar-free and wholesome.
🍌🫐 Frequently Asked Questions
What makes these banana and blackberry muffins healthy?
These muffins are made with organic ingredients, use coconut sugar instead of refined sugar, and are packed with fruit—overripe bananas and juicy blackberries. They’re a delicious and more wholesome take on traditional muffins.
Can I use frozen blackberries in banana blackberry muffins?
Yes! Frozen blackberries work beautifully in these banana blackberry muffins. There’s no need to thaw them—just toss them in the batter and gently fold to avoid streaking the batter.
What’s the best way to store banana berry muffins?
Store your banana berry muffins in an airtight container at room temperature for up to 3 days, in the fridge for 5 days, or freeze them for up to 3 months. Make sure they’re fully cooled before freezing.
Can I substitute the buttermilk?
If you don’t have buttermilk on hand, you can mix half milk and half yogurt whey, or even use plain yogurt thinned with milk. This helps keep your blackberry banana muffins super moist.
Do I need muffin liners?
Yes, muffin liners are recommended, especially bakery-style ones, to help hold the shape of these tall, fluffy muffins. They also make clean-up easier and give that classic muffin shop look.
What occasions are best for serving banana blackberry muffins?
These muffins are great for brunch, potlucks, school lunches, showers, holiday breakfasts, or simply as a freezer-friendly breakfast treat. They’re especially perfect during blackberry season (mid-to-late summer).
Why are my muffins turning purple?
That’s totally normal! When mixing fresh or frozen blackberries into batter, they can release juice that slightly tints the muffins. To avoid over-coloring, make sure to gently fold the berries into the batter just before baking.
🧁 Other Muffins You Might Love
If you’re into fruity or cozy muffin recipes like these banana blackberry muffins, here are two more you’ll want to keep on repeat:
🍌 Blueberry Banana Muffins
Bursting with juicy blueberries and naturally sweet overripe bananas, these blueberry banana muffins are soft, fluffy, and made without refined sugar—just like this recipe! They’re perfect for weekend breakfasts, lunchboxes, or freezing for busy mornings.
🍌🍫 Banana Chocolate Chunk Muffins
Looking for something a little more indulgent? These banana chocolate chunk muffins are loaded with melty chocolate pieces and sweet banana flavor. They’re rich, comforting, and just the right amount of sweet. Serve warm for that bakery-style experience at home.
A Final Tip:
When blackberries are in season (typically July–August), stock up and freeze a batch so you can make these banana blackberry beauties any time of year. They’re great with fresh berries, but frozen ones work just as well—just don’t thaw them before baking!
💬 Tried These Banana Blackberry Muffins?
If you make these banana and blackberry muffins, I’d love to hear what you think! Please leave a comment and a star rating below—it helps more people find this recipe and lets me know which types of recipes you’d like to see more of.
Did you try a fun twist or use a different berry? Tell me how it went—I read every comment!
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Print
The Best Banana and Blackberry Muffins
- Total Time: 33 minutes
- Yield: 12 muffins 1x
Description
Bakery-style banana blackberry muffins made with all-organic ingredients and no refined sugar. Sweet, fluffy, and topped with a buttery crumb topping—perfect for breakfast, brunch, or a sweet treat!
Ingredients
Muffins:
-
2 1/4 cups organic all-purpose flour
-
1 1/2 tsp baking powder
-
3/4 tsp baking soda
-
1/2 tsp salt
-
1 cup + 2 tbsp coconut sugar
-
1/2 cup melted butter
-
1 tbsp vanilla extract
-
2 large pasture-raised organic eggs
-
3 overripe bananas, mashed (1 1/2 cups)
-
1/4 cup buttermilk (or 1/2 milk + 1/2 yogurt whey)
-
1 cup fresh or frozen blackberries
Crumb Topping:
-
1/2 cup organic all-purpose flour
-
1/3 cup coconut sugar
-
1/8 tsp salt
-
4 tbsp unsalted butter, cut into cubes
Instructions
-
Preheat oven to 400°F and line a muffin tin with muffin liners.
-
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
-
In another bowl, mix coconut sugar, melted butter, vanilla, eggs, mashed bananas, and buttermilk.
-
Add dry ingredients to wet, mixing until just combined.
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Gently fold in blackberries.
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Divide batter evenly among 12 muffin liners.
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Make crumb topping: combine flour, coconut sugar, salt, and butter with a fork or pastry cutter until crumbly.
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Sprinkle evenly on top of muffins.
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Bake at 400°F for 8 minutes, then reduce heat to 375°F and bake an additional 12–15 minutes, until a toothpick comes out clean.
-
Cool in pan for 5 minutes, then transfer to a wire rack.
- Prep Time: 10
- Cook Time: 23
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