Blueberry muffin banana bread is a cross between a blueberry muffin and the best banana bread you’ve ever had! This blueberry banana loaf can be made gluten and dairy free and is absolutely the best of both worlds between banana bread and a blueberry muffin!
I’m so excited to share this quick bread recipe that’s definitely not your average banana bread! Packed with fresh blueberries in every bite and a blueberry muffin top, this blueberry muffin banana bread will be your new favorite loaf that’s perfect to snack on in the summer.
As a recipe blogger and dietitian, I always try to push myself to elevate recipes both from a flavor perspective and from a nutritional standpoint. I want to share recipes that make healthy eating feel exciting, and that add more nutrition to your life in a fun way. To me, this blueberry banana bread checks both boxes and I can’t wait for you to make it!
I especially love this banana bread variation because it’s like the best of both words — a blueberry muffin and banana bread all packed into one delicious slice! The top gets a little hard like you’d expect on a bakery-style blueberry muffin, which is my favorite part.
This time of year I truly can’t get enough blueberries. They’re easy to eat in a bunch of different ways and nutritious to boot. A handful or a cup of blueberries is a good source of fiber, vitamin C and antioxidants. To add even more nutrition to this recipe
If you make it be sure to tag me on Instagram – I’d love to see!
Tips for Baking With Blueberries
To ensure your blueberries won’t sink to the bottom of your baked goods, toss fresh or frozen blueberries with an additional 1 tablespoon of flour before folding into the batter. In this case, I tossed it with the oat flour used in this recipe.
Another tip anytime you’re baking a quick bread is to make sure you don’t spray up the sides of the pan with cooking spray, just the bottom. Spraying up the sides might add too much moisture that could cause the bread to cave in.
Ingredients for Blueberry Muffin Banana Bread
- oat flour — not all oat flour is gluten free, so if you’re looking for this recipe to be gluten free check the label on your oat flour or make your own using old-fashioned oats.
- blanched almond flour
- super ripe bananas
- fresh or frozen blueberries
- light brown or coconut sugar
- coconut oil
- butter — this is used for the crumb topping on top of the loaf. Use vegan butter for a dairy free loaf.
- vanilla extract
- baking soda
- baking powder
Equipment / Utensils
Blueberry Muffin Banana Bread
- 3 bananas medium-large
- 2 eggs large
- 3/4 cup light brown or coconut sugar
- 1/4 cup coconut oil melted
- 1 tsp. vanilla extract
- 1 1/2 cup oat flour
- 1 1/2 cup blanched almond flour
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cup fresh blueberries
Blueberry Muffin Crumble Topping
- 2 tbsp oat flour
- 2 tbsp. light brown sugar
- 2 tbsp. butter melted
- 1/2 tsp. cinnamon
- Preheat the oven to 350 degree F. Line a loaf pan with parchment paper or lightly spray with cooking spray.
- In a large bowl mash the bananas. Add eggs, brown sugar, melted coconut oil, and vanilla extract.
- In a separate medium bowl, whisk oat flour, almond flour, cinnamon, nutmeg, baking powder, baking soda and salt.
- Add dry ingredients to the wet and gently stir together with a wooden spoon until partially mixed together.
- In a small bowl, toss blueberries with 1 tbsp. oat flour to coat.
- Fold the blueberries into the batter and gently stir. It's ok if a couple streaks of flour remain.
- Pour the batter into the prepared pan so that's in smooth and relatively even.
- Stir together the ingredients for the crumb topping and sprinkle it over the loaf before putting it into the oven.
- Bake for 45-50 minutes until a toothpick comes out with just a few crumbs. Let cool, slice and enjoy!