Jamie Oliver Blueberry And Banana Muffins

These Jamie Oliver Blueberry and Banana Muffins are the kind of treat that feels like a hug in baked form—soft, fluffy, and filled with fruity goodness. The bananas bring a rich, natural sweetness, while the blueberries add juicy bursts of tartness. I made these on a lazy Sunday morning and was blown away by how quickly they came together and how moist they stayed. (inspired by Jamie Oliver)

Ingredients Needed

For the Muffins:

• 190 grams (1 ½ cups) fresh blueberries
• 8 grams (1 tablespoon) flour (to toss with the blueberries)
• 190 grams (1 ½ cups) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 225 grams (1 cup) mashed ripe bananas (about 3 medium)
• 100 grams (½ cup) sugar
• 115 grams (½ cup) butter, melted
• 1 beaten egg
• 1 teaspoon vanilla extract

Optional Glaze:

• 120 grams (1 cup) powdered sugar
• 1 tablespoon lemon juice (more as needed)
• 1 teaspoon melted butter

How To Make Jamie Oliver Blueberry And Banana Muffins

Preheat and Prepare:

Start by preheating your oven to 190°C (375°F). Line a muffin tray with paper liners or lightly grease the cups if you’re out of liners.

Coat the Blueberries:

Toss the fresh blueberries with 1 tablespoon of flour. This little trick helps prevent them from sinking straight to the bottom of the muffins during baking.

Mix Dry Ingredients:

In a medium bowl, whisk together the remaining flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and salt throughout the mix.

Combine Wet Ingredients:

In another bowl, mash your ripe bananas until smooth. Stir in the sugar, melted butter, beaten egg, and vanilla extract. The mixture should look a bit creamy and smell amazing.

Bring It All Together:

Add the wet mixture into the bowl of dry ingredients. Gently fold everything together until just combined—don’t overmix or the muffins might turn out tough.

Fold in the Blueberries:

Carefully fold in the floured blueberries, making sure they’re evenly distributed without overworking the batter.

Bake to Perfection:

Spoon the batter into the prepared muffin tray, filling each cup about ¾ full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan before transferring to a wire rack.

Add the Glaze (Optional but Delicious):

For the glaze, mix powdered sugar, lemon juice, and melted butter until smooth. Adjust with a little more lemon juice if needed. Drizzle over the cooled muffins for a sweet, zesty finish.

Why I Love This Recipe

I made these muffins when I had a couple of overly ripe bananas and a stray punnet of blueberries in the fridge. My kids devoured them warm, and I had one with my morning coffee the next day—it was still just as moist! I love how they feel like a treat but aren’t overly sweet, and that they can swing from breakfast to dessert without missing a beat.

Recipe Tips

• Toss blueberries in flour so they don’t sink during baking.
• Don’t overmix—stir until ingredients are just combined to keep the texture light.
• Use very ripe bananas for the best flavor and moisture.
• Position muffins in the center of the oven for even baking.
• Adjust glaze thickness with more or less lemon juice depending on how you like it.

How To Store This Jamie Oliver Blueberry And Banana Muffins

At Room Temperature:

Store in an airtight container for up to 2 days. They stay moist and soft!

In the Fridge:

Keep them in a sealed container for up to 5 days. Let them come to room temp before serving or warm them slightly.

In the Freezer:

Wrap each muffin individually in plastic wrap, then store in a zip-top bag for up to 3 months. Defrost at room temperature or microwave gently.

Reheating:

Pop them in the microwave for 15–20 seconds or in a warm oven for a few minutes to bring them back to life.

Nutrition Facts (per serving)

• Calories: 332
• Carbs: 58g
• Protein: 4.5g
• Fat: 10g
• Sugar: 31g
• Fibre: 2.7g
• Sodium: 499mg

Let’s Answer a Few Questions!

Can I use frozen blueberries instead of fresh?
Totally! Just don’t thaw them before baking and coat them in flour to help prevent bleeding.

What’s the best way to mash bananas?
Use a fork or potato masher—just make sure they’re super ripe so they mash easily.

How do I know when they’re done?
Stick a toothpick in the center. If it comes out clean or with just a few moist crumbs, you’re good to go.

Can I make this vegan?
Absolutely—swap the butter for a plant-based version and use an egg substitute.

Can I reduce the sugar?
Yes! You can reduce the sugar slightly or use a baking-friendly sugar substitute.

Try More Recipes:

• Jamie Oliver Chocolate Chip Muffins
• Jamie Oliver Lemon Curd Muffins
• Jamie Oliver Chocolate And Banana Cake