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Banana Blackberry Muffins on a white plate.

Banana Blackberry Muffins


EASY recipe for soft, fluffy, moist Banana Blackberry Muffins are bursting with fresh blackberries! Greek Yogurt adds creaminess and moisture and they remain moist for days.


1 and 3/4 cups all purpose flour

1 tsp. baking soda

1/4 tsp. salt

1/2 cup butter, room temperature

1 and 1/4 cups granulated sugar

2 eggs

1/4 cup Greek yogurt

1 cup mashed bananas (2 large)

1 and 1/2 cups fresh or frozen blackberries

1 tbsp. rolled oats, large flakes for topping


  1. In a large mixing bowl, combine flour, baking soda and salt. 
  2. In a large mixing bowl, beat one egg, butter and sugar. Cream by hand until light and fluffy.
  3. Beat in second egg and stir until well-combined.
  4. Add in Greek Yogurt and bananas and stir to combine.
  5. Add wet ingredients to dry ingredients and stir just until combined using as few strokes as possible.
  6. Gently, fold in the blackberries.
  7. Fill greased muffin tins 3/4 full.
  8. Bake in 400°F oven for 20 to 25 minutes.



Cool muffins completely before storing or freezing.


Store muffins at room temperature in covered container in a single layer for up to four days. Line the container with paper towel.

Freeze muffins for up to 2 months. Layer with parchment paper. Thaw at room temperature for 2 hours before serving.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Muffins
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 263
  • Sugar: 24.3 g
  • Sodium: 175.1 mg
  • Fat: 9.5 g
  • Saturated Fat: 5.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 41.1 g
  • Fiber: 1.9 g
  • Protein: 4.5 g
  • Cholesterol: 67.6 mg

Keywords: Banana Blackberry Muffins, dessert, breakfast.