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Nutritious Treats

Blueberry Muffin Banana Bread

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
  • eggs
  • 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
  • cinnamon
  • nutmeg
  • salt
  • baking soda
  • baking powder

Equipment / Utensils


Blueberry Muffin Banana Bread

Maggie Michalczyk, RDN
Blueberry muffin banana bread is the best of both worlds if you like blueberry muffins and banana bread. Extra moist and fluffy with a blueberry crumb topping, I know you'll love it!
Prep Time 20 mins
Cook Time 45 mins


  • 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!

More Blueberry & Banana Recipes You’re Sure to Love

Easy Meals

Fresh Blueberry Recipes to Make All Summer Long

Fun and nutritious blueberry recipes that are perfect for any summer occasion. From breakfast to snacks and healthier desserts that just scream summer, there are so many ways to use blueberries all season long!

To me, summer is synonymous with blueberries! They’re bursting with juicy flavor this time of year and are definitely my favorite berry to use in sweet and savory summer recipes. My parents and I would always drive to Michigan when I was a kid to go blueberry picking every July. We’d come home with tons of blueberries and always baked a batch of blueberry muffins right away!

Most of these recipes use fresh and or frozen blueberries (frozen are just as nutritious!) and one uses dried blueberries.

Blueberry Nutrition

I always have blueberries in my fridge or freezer because they’re fun, versatile and nutritious. One serving, or a cup of blueberries contains essential nutrients like vitamin C, vitamin K, manganese, and phytonutrients called polyphenols.

They’re also a good source of fiber and vitamin C. Vitamin C is an antioxidant that helps the immune system work properly and helps protect cells from damage caused by free radicals. And most of us are not getting enough fiber, so adding more blueberries to your diet is a fun and easy way to do so.

How to Freeze Fresh Blueberries

If you’re planning to go blueberry picking this summer, and come home with a surplus of blueberries, it might be a good idea to freeze some and it’s really easy to do. Add about 1 1/2 cups blueberries to a reusable bag or a gallon-sized plastic blag, squeezing all of the air out so that it’s completely flat. Try not to overfill the bag with blueberries.

When you’re ready to use, simply pull a bag of your freezer and let thaw or use frozen. Partially thawed blueberries are great for smoothies, and on top of oatmeal and yogurt bowls.

Tips for Baking With Blueberries

When you’re making something like blueberry muffins or a blueberry quick bread it’s best to toss the blueberries in about 1-2 tbsp of flour to ensure they don’t sink to the bottom of your baked good. This will not impact the baked good negatively.


Breakfast & Brunch


Muffins and Bread

how to build a balanced charcuterie board

Apps & Snacks


Salads & Mains

no bake mini blueberry cheesecake


If you make any of these blueberry recipes, I’d love to see it on Instagram! Tag @onceuponapumpkin and as always I appreciate your support! XOXO

Easy Meals

Blueberry Peach Burrata Salad

This blueberry peach burrata farro salad screams summer! The juicy-bold flavors of fresh blueberries and peaches come together with burrata cheese, chopped almonds, cooked farro, fresh greens and balsamic vinaigrette for a balanced bowl you’ll want to enjoy all summer long.

One thing I look forward to every weekend are trips to our local farmers market here in Chicago! Since moving to this part of town last year, we are super close to the West Loop Green City Market and spend our Saturday mornings in the summer and fall checking out all they have to offer. Not to mention the fact that Pumpkin (our dog) loves running into his other Cavalier friends at the market too!

I love supporting local midwest farmers and chatting with them about their food. They light up when asked how they recommend cooking something or what to pair it with and every week I feel like I learn something new about what’s in season or even a new variety of a vegetable I’ve never seen before. Follow along on Instagram to see what I pick up every week!

And if you have the chance to visit a farmers market this summer, I highly recommend it! I think it really connects you to your food in a new way and is a fun way to jazz things up in the kitchen. Pick out a fruit or vegetable you’ve never had before and cook with it. It’s an easy way to infuse your palate with seasonal produce (and more nutrition!) and maybe even discover your new favorite fruit or vegetable you really like.

Seasonal Blueberry Peach Salad

For the past couple of weeks I’ve been seeing beautiful blueberries and peaches all over the market which inspired this summer salad! Fresh blueberries and peaches complement each other SO well. Paired with creamy burrata, crunchy almonds, farro, fresh basil, and balsamic glaze for a flavor combination that I seriously cannot get enough of!

Farro is a hearty grain with a chewy, nutty texture. It’s one of my favorite ancient grains to use in a grain bowl or salads like this because it helps to make it more filling and the texture works really well with a variety of flavors. Farro is not gluten free so feel free to substitute it for an ancient grain like quinoa if you want to make this salad gluten free.

It would also be great topped with chicken or salmon, and is definitely one you can make in advance for weekday lunches. Just leave off the dressing and perhaps peaches and basil until you’re ready to eat!

Don’t let peak blueberry and peach season pass you by this summer without making this blueberry peach burrata farro salad! And bonus points if you pick up fresh blueberries and peaches from your local farmers market!

summer salad with blueberries, peaches, burrata, farro, almonds and balsamic vinaigrette

Ingredients for blueberry peach burrata farro salad

  • fresh blueberries
  • fresh peaches
  • two types of salad greens ( I recommend arugula & leaf or butterhead lettuce) — mixing two types of lettuce together for any salad gives it a lot more “lift” and makes it more enjoyable to eat in my opinion!
  • burrata cheese
  • almonds
  • extra-virgin olive oil
  • balsamic glaze – balsamic glaze is thicker and has a more concentrated flavor compared to balsamic vinegar
  • farro – I like the quick cooking farro from Trader Joe’s or Whole Foods
  • fresh basil – topping salads with fresh herbs seriously takes them up a notch and makes you feel like you’re eating a salad from a restaurant!

equipment / utensils

  • salad bowls
  • saucepan

Blueberry Peach Burrata Farro Salad

Maggie Michalczyk, RDN
Enjoy the fresh flavors of summer with this blueberry, peach and burrata farro salad! It’s sure to be your new favorite summer salad combination.
Prep Time 10 mins
Cook Time 5 mins
Servings 2 salads


  • 1/4 cup uncooked farro
  • 4 cups salad greens washed and dried
  • 1 cup fresh blueberries washed
  • 2 fresh peaches washed and sliced
  • 1/2 burrata cheese cut into smaller pieces
  • 1/4 cup almonds roughly chopped
  • 4 tbsp. extra-virgin olive oil
  • 2 tbsp. balsamic glaze
  • 3-4 fresh basil leaves


  • Prepare farro in a small saucepan according to package directions. Let cool.
  • While the farro is cooking wash and prep the salad greens, blueberries and peaches. Slice burrata and roughly chop the almonds.
  •  Divide greens between 2 salad bowls. Top with cooled farro, blueberries, burrata, almonds and peach slices. Drizzle olive oil and balsamic glaze evenly between the two salads. Garnish with fresh basil and enjoy!

more salad recipes you’re sure to love

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blueberry peach burrata salad
Nutritious Treats

Lemon Cake with Blueberry Yogurt Frosting

Lemon cake with blueberry yogurt frosting is the perfect summer treat! Spongy, moist gluten free lemon cake is topped with a creamy blueberry yogurt frosting. It’s easy to make and each bite tastes like sunshine!

Blueberry season is in full swing and one of the things I love about blueberries is how many different ways you can use them! From sweet to savory, blueberries add a juicy-fresh flavor to meals and snacks alike.

Lemon and blueberries are such quintessential summertime combination that I couldn’t resist infusing them both into this really simple and delicious cake recipe. Inspired by this pumpkin cake recipe that I wanted to put a summertime spin on, I

Infused with fresh blueberries, this blueberry yogurt frosting almost looks too good to be true. At first glance you might think something artificial was used to get that color — nope! The purple blue bold hue comes from real blueberries only! Aren’t nature’s colors amazing?!

ingredients for lemon cake with blueberry yogurt frosting

  • fresh blueberries
  • blanched almond flour
  • gluten free oat flour
  • cinnamon
  • salt
  • baking soda
  • eggs ⠀
  • coconut oil or butter
  • light brown sugar
  • maple syrup
  • lemon juice + lemon zest
  • 4% vanilla yogurt
  • almond extract
  • mascarpone cheese
  • confectioners’ sugar
  • arrowroot powder or corn starch

equipment/ utensils:

  • mixing bowls
  • 8X8 pan

Moist lemon cake with blueberry yogurt frosting

Lemon Cake with Blueberry Yogurt Frosting

Maggie Michalczyk, RDN
Prep Time 10 mins
Cook Time 25 mins
Servings 9 slices


  • for the cake:
  • 1 + ⅓ cup blanched almond flour
  • cup + 4 tbsp. gluten free oat flour
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 2 eggs ⠀
  • cup coconut oil or butter melted
  • 1/4 cup light brown sugar
  • 1/3 cup maple syrup
  • juice of 1 lemon ⠀
  • cup 4% vanilla yogurt
  • 1 tsp. almond extract
  • for the blueberry frosting: ⠀
  • 1/2 cup fresh blueberries
  • 1/4 cup mascarpone cheese
  • 1/4 cup
  • 1/4 cup confectioners’ sugar


  • Preheat the oven to 350 degrees F. Line an 8X8 pan with parchment paper or grease with cooking spray.
  • In a medium bowl whisk together the almond flour, oat flour, cinnamon, baking soda and salt.
  • In a separate bowl whisk together eggs, coconut oil, coconut sugar, maple syrup, lemon juice, yogurt and almond extract.
  • Pour the wet ingredients into the try and mix until just combined. Bake for approximately 25 minutes. Check to make sure a toothpick comes out clean.
  • While the cake is baking prepare the frosting. Heat the blueberries over low heat in a small saucepan stirring with a spoon until you start to see their juice. Mix the all of the ingredients together until combined and strain the juice so that you’re only adding the juice to the yogurt. Mix until combined.
  • Once the cake has baked, let cool and frost. Top with the left over blueberries and  enjoy!
  • Store covered in the fridge.
Keyword lemon cake; blueberry lemon cake

more blueberry recipes you’re sure to love

Nutritious Treats

Blueberry Lemon Energy Bites

Blueberry lemon energy bites are made with dried blueberries, oats, almond butter, coconut flakes and white chocolate chips — a perfect bite-sized, gluten and dairy free snack packed with good nutrition and easy to make in one bowl without a food processor.

blueberry energy bites with lemon, coconut, oats, almond butter, and white chocolate chips

If you peek inside my fridge or freezer at any given time, you will pretty much always find 2 cartons of blueberries and one bag in the freezer. They’re a fruit I could eat everyday and not get sick of and I love how convenient they are to snack on — all you have to do is grab a boost of blue, then rinse and enjoy! 

This post was created in partnership with the U.S. Highbush Blueberry Council. All opinions are my own and as always, I appreciate your support!

Some of my favorite ways to eat them is in oatmeal, yogurt, in a smoothie or on a salad like this blueberry greens and grains bowl. You seriously can’t go wrong!  

Convenient and nutritious, blueberries are made for pairing; a handful with nuts, yogurt, granola, peanut or almond butter toast, cheese or a protein bar makes for a power snack or mini-meal.

And did I mention how delicious blueberries are in baked goods?! Case in point, these blueberry blondies! 

I think we need to rename February, Feb-BLUE-ary in honor of this recipe that I know you will love not only this month, but anytime you’re in the mood for a nutritious treat. 

gluten and dairy free blueberry energy bites

Blueberry Nutrition 

Fresh or frozen, blueberries contain beneficial vitamins and minerals.

Blueberries are:

  • A good source of Vitamin C, which helps the immune system work properly. Vitamin C is an antioxidant that helps to protect cells from damage caused by free radicals.
  • A good source of dietary fiber (3.6 grams per serving). Fiber aids in digestion and makes you feel fuller faster. 

And did you know? Blueberries are also certified as heart-healthy through the American Heart Association Heart-Check Food Certification Program. Disclaimer: Heart-Check certification does not apply to information, recipes, or suggested uses unless expressly stated.

And if you’re looking for ways to cut back on sugar in your diet, swap sweetened yogurts, smoothies, cereals or oatmeal for unsweetened versions and add blueberries to get all the great taste without the sugar. May I also suggest these mini no bake blueberry cheesecakes to satisfy your sweet tooth in a delicious way! 

Blueberries & Heart Health 

A growing body of scientific evidence demonstrates that blueberries can be part of eating patterns to support cardiovascular health, especially as part of an overall healthy lifestyle.

Blueberries are certified as heart-healthy through the American Heart Association Heart-Check Food Certification Program. According to the Dietary Guidelines for Americans, vegetables and fruits, like blueberries, are associated with a reduced risk of many chronic diseases, including cardiovascular disease, and may be protective against certain types of cancers.

February is American Heart Month, so this month (and every month), be sure to grab a boost of blue to make any day better with simple, healthful, delicious blueberries! 

Ingredients for blueberry lemon energy bites

  • Dried blueberries freeze dried blueberries work great in this recipe too
  • Regular or gluten free rolled oatsoats give these bites more fiber and a nice chewy texture
  • Creamy unsweetened almond buttermake sure it’s really drippy! That will work best to help mix all of the ingredients together
  • Vanilla protein powder or unflavored collagen
  • Unsweetened shredded coconut 
  • HoneyI love using honey as a natural sweetener
  • Vanilla extract
  • Ground flax seedflax seed is a good source of health fats and fiber
  • Cinnamon 
  • Salt
  • Lemon zest 
  • Mini white chocolate chips omit to keep this recipe dairy free or look for dairy free chips

equipment / utensils

  • medium-sized mixing bowls
  • wooden spoon

Blueberry Lemon Energy Bites

Maggie Michalczyk, RDN
Prep Time 5 mins
Cook Time 10 mins
Servings 10 -12 balls


  • 1 1/2 cup regular or gluten free old-fashioned rolled oats
  • 1 cup dried blueberries
  • 3/4 cup creamy unsweetened almond butter
  • ½ cup unsweetened shredded coconut
  • 2 tbsp. honey
  • 2 scoops vanilla protein powder and or 1 serving of collagen
  • 1 tbsp. ground flax seed
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • pinch of salt
  • zest of 1 lemon
  • ½ cup mini white chocolate chips optional


  • In a medium-sized bowl combine all ingredients and stir with a wooden spoon. Fold in the dried blueberries and mini white chocolate chips. Grate fresh lemon zest on top and stir well to combine all ingredients. 
  • Use a cookie scoop to portion out mixture and roll into balls using your hands.
  • Store in an airtight container in the fridge for a week or freeze for longer.
Keyword blueberry lemon energy bites

More blueberry recipes you are sure to love:

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blueberry oat energy bites

Pumpkin Recipes

Blueberry Pumpkin Pancakes

These blueberry pumpkin pancakes are made with whole-wheat flour, lightly sweetened and bursting nutrition from pumpkin and blueberries!

I’m proud to partner with the U.S. Highbush Blueberry Council for this post. All opinions are my own and I appreciated your support!

Adding blueberries to pancakes is not only one of the most delicious ways to eat more blueberries, but it’s also an easy way to add more nutrition to your weekend brunch!

Blueberry pumpkin pancakes make for a perfect weekend breakfast any time of year! The pumpkin puree contributes to their moist and fluffy texture, while the blueberries add a burst of flavor to each bite!

I love topping these pancakes with a drizzle of maple syrup or a little bit of melty, unsweetened peanut butter!

Nutrition Benefits of Blueberries

Blueberries are a good source of vitamin C and other vitamins and minerals like vitamin K, manganese, and fiber. A serving of blueberries (a handful or a cup) contains 3.6 g of fiber. Fiber aids in digestion and contributes to feelings of satiety after a meal.

Most of us are not getting enough fiber, so grabbing a handful of blueberries or adding them into pancakes batter like in this recipe, is an easy way to up the fiber in our daily diet!

Let’s go back to vitamin C for a second. One serving of blueberries (a cup or a handful) provides 16% of the daily recommended amount of vitamin C. Vitamin C is an antioxidant that helps the immune system work properly and is needed for growth and repair of tissue all over the body.

Vitamin C also helps the body absorb iron from plant-based foods. Plant-based foods that contain iron are veggies like spinach, and broccoli and things like lentils and beans. Add a handful of blueberries to your favorite salad, or grain bowl with beans to boost your iron absorption!

Are fresh or frozen blueberries more nutritious?

Trick question! BOTH fresh and frozen blueberries contain beneficial vitamins and minerals. Like fresh blueberries, frozen blueberries are a good source of fiber and only 80 calories per cup.

Frozen blueberries are a convenient and cost-effective way to help you eat nutritiously. I always have a bag in my freezer that I especially like using for smoothies because of the awesome texture the frozen blueberries give a thick smoothie!

Research on Blueberry Health Outcomes

Blueberries may promote good health in additional ways. Investigators are currently pursuing five tracks to better understand the role they may play — cardiovascular health, brain health, exercise, insulin response, and gut health. For more information on blueberry research check out this link.

fluffy pumpkin blueberry pancakes

Blueberry Pumpkin Pancakes

Maggie Michalczyk, RDN
These blueberry pumpkin pancakes make for the perfect weekend breakfast no matter the season! They’re extra fluffy and only lightly sweetened! 
Prep Time 5 mins
Cook Time 10 mins
Servings 6 -8 pancakes


  • 1 cup whole wheat flour
  • 1 cup fresh or frozen blueberries
  • 3/4 cup pumpkin puree
  • 3/4 cup unsweetened almond milk plus a little more if needed
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. nutmeg
  • 1/4 teaspoon ginger
  • 1 egg lightly beaten
  • 1 tbsp. coconut oil
  • 1 tbsp. pure maple syrup
  • 2 tsp. vanilla extract


  • In a large bowl, whisk together flour, baking powder, salt and spices.
  • In a medium bowl, combine pumpkin puree, almond milk, egg, coconut oil, maple syrup, and vanilla until smooth.
  • Add wet ingredients to dry ingredients and mix until just combined. Fold in blueberries.
  • Lightly coat a large nonstick skillet or griddle with coconut oil and heat over medium.
  • After a minute or two, drop batter by 1/4-1/3 cup onto skillet (using a measuring cup works well).
  • Cook until bubbles appear on the edges, about 2 minutes.
  • Flip cakes and cook until golden brown on underside, 2 minutes.
  • Repeat with more oil and remaining batter. You may need to reduce heat to medium low on the pan to prevent burning especially with the 4th and 5th pancakes!
  • Top with extra blueberries and enjoy!

Looking for more recipes with pumpkin puree or blueberries?! Be sure to check out this post for paleo blueberry shortbread bars and this post for pumpkin blueberry muffins!

Pin these blueberry pumpkin pancakes for later!