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Freezer Friendly Blueberry Banana Muffins

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Breakfast is the most important meal of the day.  That’s what “they” say.  I can’t tell you if “they” are right or not.  But I can tell you that breakfast can be one of the most overlooked meals.  It’s easy to fall in a rut – cereal one day, then oatmeal the next day.  Followed by cereal, then oatmeal.  Then cereal and oatmeal.  That’s how it could go.

But it doesn’t need to be that way – especially because there are lots of great breakfast recipes out there.  And not just out there, but on here too.  Things like:

Overnight Monkey Bread
Overnight French Toast Casserole
Breakfast Popsicles
Banana Cake Mix Muffins
Freezer Ready French Toast Sticks
Pancake Bites
Sausage Breakfast Casserole
Freezer Ready Breakfast Burritos


And now these blueberry banana muffins.  I love that they are easy to make, but even more than that: they are easy to eat on the go.  And even better than being easy to make AND easy to eat on the go, they freeze wonderfully.  Making them ideal for making a big batch, freezing and using as needed.  I love that!  I really like using silicone muffin liners because the muffins pop out so easily.


And my kids love them too:


Blueberry Banana Muffins


  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup buttermilk (if you don’t have buttermilk, don’t sweat it – just measure ¼ cup of milk, then add a drop or two of lemon juice and let it sit for a few minutes)
  • 1/2 teaspoon vanilla extract
  • 2-3 ripe bananas, mashed
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1.5 cup blueberries


  • Preheat oven to 350 degrees.
  • Prepare your muffin tins. I swear by using silicone muffin liners. I also use Pam with Flour so that you don’t need muffin liners at all.
  • Beat the butter & sugar on medium-high speed until light and fluffy – about 2-3 minutes.
  • Beat in eggs, buttermilk and vanilla.
  • Beat in bananas.
  • Gradually add in flour, baking powder, baking soda, and salt at low speed.
  • Add blueberries and gently stir.
  • Spoon the batter into your muffin tins.
  • Bake for 15 minutes for mini muffins or 20-25 minutes for regular sized muffins.

Jayme is a wife to 1 and a mother to three little boys (soon to be 4 this summer!). She coupons, but isn’t super extreme about it. She price matches and loves it! While she likes to cook, she’s in the stage of life where simple is usually better! She never knows how many hands she’ll have free at dinner time! You can find her at No Regrets Living.

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