Bakery Style Banana Blackberry Muffins

These Banana Blackberry Muffins are the perfect blend of cozy and bright, with sweet banana flavor and juicy bursts of blackberry in every bite. A cinnamon streusel topping adds a buttery crunch, while a drizzle of vanilla glaze takes them over the top. They’re just the thing for a special breakfast, snack, or lazy weekend bake.

These muffins are perfect for spring and summer when blackberries are in season, but they’re just as lovely any time of year with frozen berries.

Serve them at brunches, baby showers, or as a sweet morning treat for guests. They’re also a great way to use up overripe bananas in a fresh, fruity way that feels a little more special than your usual banana bread.

We love banana bread everything-- if you feel the same, try my chocolate chunk banana muffins! If you have a sourdough starter, try my classic sourdough banana bread muffins and my sourdough banana bread loaf!

Ingredients

The ingredients are simple and wholesome—ripe bananas, fresh blackberries, flour, sugar, and a few pantry basics. You likely have most of what you need already on hand, making this an easy, no-stress bake.

• Wet Ingredients
  • Ripe bananas (the bananas pictures above are the absolute earliest I would use them! I prefer to use them when they are a little bit more brown.)
  • Egg
  • Vanilla extract
  • Brown sugar
  • Melted butter
• Dry Ingredients
  • All-purpose flour
  • Salt
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon
  • Cardamom
  • Fresh or frozen blackberries
• Streussel Ingredients
  • All-purpose flour
  • Cane sugar
  • Melted unsalted butter
  • Cinnamon (optional)
  • Pinch salt
• Vanilla Glaze Ingredients
  • Powdered sugar
  • Vanilla extract
  • Milk

See recipe card for quantities.

Instructions

These banana blackberry muffins come together in just a few easy steps—no mixer required! The batter is quick to whip up, and the streusel and glaze add a bakery-style touch without any extra fuss.

Step 1: Preheat your oven to 425F. In a small bowl mix wet ingredients until combined. In a separate bowl mix dry ingredients.

Combine wet and dry ingredients and mix until just combined (do not over mix)

Add milk (if needed) 1 tablespoon at a time until you reach this consistency. You might need more or less milk depending on how ripe your bananas are.

Step 2: Coat the blackberries (I used frozen) with 1-2 tablespoons of flour until they are just coated. This prevents them from sinking during baking.

Step 3: Divide the batter between 12 muffin liners. I used two muffin pans in order to let the muffins spread without hitting each other. I use a three tablespoon cookie scoop to portion out my muffins.

Step 4: Mix together the butter and dry ingredients for the streusel and divide it equally between all of the muffin liners. Use all of the streusel! It looks like a lot but trust me you'll need it all!

Bake for 5 minutes at 425 and then switch to 350 for another 15 minutes or until you can stick a toothpick in it and it comes out with just a few crumbs. Don’t open the oven when you change the temp!

Hint: Don't over-mix your batter! This will impact the final rise in the oven and can lead to dense, flat muffins.

Substitutions

Some of the listed ingredients not work for you? Here are a few of my tried and true substitutes!

• Butter:  Use a non-dairy butter like Country Crock's plant butter. 
• Milk: Use high-fat non-dairy milk if you don't want to use dairy! I highly recommend  Oatly oat milk (full-fat or regular would be ideal).

Variations

Looking to make these blackberry banana muffins your own? Try some of these fun ideas!

• Nutty Banana Crunch: Fold in chopped pecans or walnuts for added texture and a toasty, nutty flavor that pairs well with banana and cinnamon.
• Mixed Berry: Use a mix of blackberries, blueberries, and raspberries for a colorful, berry-packed version that feels extra summery.
• Sourdough Discard: Use my sourdough banana muffin recipe to make sourdough discard blackberry banana muffins.
• Lemon Zesty: Add 1 tablespoon of lemon zest to the batter for a bright, citrusy twist that complements the blackberries beautifully. I'd leave out the cinnamon if doing this, though!

Equipment

• Kitchen scale with a paddle attachment (please weigh your ingredients for best results)
• Stand mixer (or large bowl with a whisk-- this is what I do for this recipe)
• 12-muffin pan with muffin liners (I used to muffin pans)
• Parchment paper
• medium bowl for mixing dry ingredients
• Small bowl for mixing the streusel

Storage

For best results, store in an airtight container at room temperature for 3-5 days. The streusel will soften after only a day, so it's best to make these the day you plan to enjoy them. I love the next-day soft streusel, though!

These banana blackberry muffins can be frozen, covered in plastic wrap in an airtight container for up to 3 months, just be sure to thaw in the refrigerator.. The streusel will be softer, but it will still be very yummy, though!

FAQ

Related

Looking for other muffin recipes? Try these:

Bakery Style Banana Blackberry Muffins

Audrey

These Banana Blackberry Muffins are soft, fruity, and topped with cinnamon streusel and a vanilla glaze. A cozy twist on classic banana muffins with just the right pop of berry sweetness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 muffins

Equipment

• Kitchen scale with a paddle attachment (please weigh your ingredients for best results)
• Stand mixer (or large bowl with a whisk)
• 12-muffin pan
• Parchment Paper
• A medium bowl for mixing dry ingredients
• Small bowl for mixing the streusel

Ingredients

  

For the blackberry banana muffins

• 2 ½ cups all-purpose flour 300g
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cardamom optional
• 3-4 ripe bananas mashed about 1.5 cups
• 6 tablespoons melted butter unsalted
• 2 teaspoons vanilla
• 1 egg
• 2-4 tablespoons milk**
• ⅔ cup packed brown sugar light or dark, 147g
• 1 cup blackberries fresh or frozen (I used frozen)

For the cinnamon streussel

• ½ cup all-purpose flour 60g
• ½ cup cane sugar 100g
• 4 tablespoons unsalted butter melted
• pinch salt
• ½ teaspoon ground cinnamon optional

For the vanilla glaze

• 1 cup powdered sugar 120g
• ½ teaspoon vanilla extract
• 2 tablespoons milk

Instructions

 

• Preheat your oven to 425°F and prepare a muffin pan with cupcake liners*.
• In a small bowl, mix together the dry ingredients.
  2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground cardamom
• In a medium bowl, mash bananas thoroughly and add in the wet ingredients.
  3-4 ripe bananas mashed, 6 tablespoons melted butter, 2 teaspoons vanilla, 1 egg, ⅔ cup packed brown sugar
• Add dry ingredients to the wet ingredients and mix until fully incorporated. Be careful not to over-mix because over-mixing will impact the rise of the muffin. Add the milk last, 1 tablespoon at a time, until the batter looks like the picture in the "Instructions" section. This batter is thick (see instructions section for photo example)
  2-4 tablespoons milk**
• In a small bowl, toss the fresh or frozen blackberries in 1-2 tablespoons of flour until coated and gently stir the berries into the batter. Evenly divide the batter on a prepared 12-muffin baking sheet. I use a three-tablespoon cookie scoop to evenly distribute the batter. Each liner will be just over ¾ full.
  1 cup blackberries
• Mix streusel topping ingredients and generously top each muffin. Use all of it! Even if it seems like too much. Just trust me.
  ½ cup all-purpose flour, ½ cup cane sugar, 4 tablespoons unsalted butter, pinch salt, ½ teaspoon ground cinnamon
• Bake for 5 mins at 425°F and then switch to 350°F for another 15-16 minutes or until you can stick a toothpick in it and it comes out with just a few crumbs. Don’t open the oven when you change the temp!
• Allow the muffins to cool completely before mixing your glaze in a small bowl (like a cereal bowl) with a fork or whisk. You want the glaze to be nice and thick, so add 1 tablespoon of milk at a time until you reach your preferred consistency.
  1 cup powdered sugar, ½ teaspoon vanilla extract, 2 tablespoons milk, pinch salt
• Allow the glaze to set before serving for best results and enjoy!

Notes

*To prevent the muffins from baking into each other, I like to use two muffin pans with each muffin baking with enough space to spread evenly.
** depending on the ripeness of the bananas, you might need more or less milk, so add it last, one tablespoon at a time until you reach the desired consistency featured in the images in the instructions section.

Keyword banana, muffins