There’s something magical about the smell of freshly baked muffins in the kitchen. And when it’s a small batch of banana blueberry muffins, it feels even more special. These little treats are the perfect way to use up that one overripe banana (you’ve heard that 1000x I bet!) sitting on your counter and a handful of juicy blueberries. Not only are they quick to whip up, but they also make just enough for a cozy morning or afternoon pick-me-up—no extras to tempt you later (unless you double the recipe, of course!).

Banana adds natural sweetness and moisture, while the blueberries bring a delightful burst of tangy flavor with every bite. The combination is pure comfort food, ideal for breakfast, a snack, or even dessert. Best of all, this recipe is simple and doesn’t require fancy equipment or ingredients—just everyday pantry staples and a craving for something homemade and freshly baked 🙂

The Charm of Small Batch Baking

Let’s talk about small batch baking for a minute. If you are subscribed to my blog, you probably already know I am an advocate for small batch baking. Sometimes, you don’t want to make a dozen muffins or an entire cake. You just want something simple, quick, and comforting without a ton of leftovers. That’s where small batch recipes, like these blueberry yogurt banan muffins, come to the rescue. You get just enough to enjoy without the guilt of overeating—or wasting. Feel free to keep it to yourself but if you are feeling generous, go ahead and share a piece 🙂

Why Muffins?

Muffins are one of those magical treats that sit right in between breakfast and dessert. They’re portable, versatile, and not too sweet, which makes them perfect for almost any time of day. Plus, the way they puff up in the oven is oddly satisfying, isn’t it? Love watching the muffin as it bakes, seeing how it rise and come to life.

Blueberries – The Star of the Show

Blueberries of course, with banana as the side kick. They’re sweet but not overly so. Tart but not too tangy. And when they bake, they burst into these juicy pockets of deliciousness. Fresh or frozen, they bring so much life to a simple muffin recipe. Bonus: they’re packed with antioxidants. Healthy-ish, right? That’s a good excuse to keep this all to yourself. Let’s not forget the banana! Banana adds a lot of mositure to this muffin and a natural sweetness too.

The Not So Secret Ingredient: Yogurt

Here’s the twist—yogurt. It makes these muffins moist (sorry if you hate that word!) and fluffy. The tangy flavor pairs beautifully with the blueberries and adds a little something extra. Plus, yogurt keeps the muffins soft for days—if they last that long, of course.

A Recipe for Lazy Days

This small batch recipe is perfect for lazy mornings or chill afternoons when you feel like baking, but not making a big production out of it. It’s quick to whip up and doesn’t require fancy ingredients or tools. Just a bowl, a whisk, and some love.

One Bite, Endless Comfort

There’s something so comforting about biting into a warm blueberry banana muffin. The soft crumb, the burst of berries, and that slightly tangy hint of yogurt—it’s happiness in muffin form. Pair it with coffee, tea, or just enjoy it on its own. If you have orange or lemon, feel free to add some of the zest for additional burst of freshness in every bite.

Great for Sharing .. or Not

The beauty of this small batch recipe? It makes just enough for you to share with someone special—or keep all to yourself. No judgment here. Sometimes self-care looks like eating all the muffins and not feeling guilty about it 🙂 You deserve it!

Easy to Customize

Feeling adventurous? This recipe is super easy to tweak. Swap blueberries for raspberries or strawberries add a sprinkle of lemon or orange zest, or throw in some chocolate chips instead of using fruits. It’s a blank canvas waiting for your personal touch. Which one are you making?

A Treat for Every Season

While blueberries are often associated with summer, this muffin recipe is fantastic all year round. In the winter, frozen blueberries work just as well. These muffins bring a little slice of sunshine to your day, no matter the season. That is the beauty of Blueberry, they are all year round.

Ready to Bake?

So, are you ready to give these small batch blueberry yogurt banana muffins a try? They’re simple, delicious, and made for moments when you need a little sweetness in your day. Trust me, once you try them, they’ll be on repeat in your kitchen! Let me know if you give them atry. I would like to know your thoughts on it.

About This Recipe

• Ease in Making the Recipe: Super easy! If you watch the video, you will see how easy it is to make this muffin. You can make this muffin in less than 60 minutes. Baking time for this is about 30 minutes, and the time to mix all the ingredients is probably less than 30 minutes. It is that fast.
• Ingredients: Easy to find ingredients, promise. A lot of these are basic ingredients when making banana muffin or bread. The only exception the plain greek yogurt, and matcha powder, but even these 2 are easy to find.
• Texture, Taste & Flavor: This banana bread is very moist even if this only uses 1 banana.
• Make-Ahead: Yes you can make this ahead of time and even freeze it. I doubt that you will have any leftover for this muffin.

This recipe is so easy and flexible. You can easily make variations from this. Let’s get started!

Ingredients:

• 1 large Banana 
• 1/4 cup granulated Sugar 
• 1 Egg
• 1/4 cup Plain Greek Yogurt 
• 1/2 teaspoons pure Vanilla Extract 
• 3/4 cup All-Purpose Flour 
• 1/2 cup Almond Flour 
• 1 tablespoons Baking Powder 
• 1/4 teaspoons Baking Soda 
• 1/2 cup Blueberry

Instructions:

1. Preheat the oven to 400F.
2. Mash the banana. Add plain greek yogurt, pure vanilla extract, brown sugar and egg. Mix until combined. 
3. Mix the all-purpose flour, almond flour, salt, baking powder and baking soda.
4. Add blueberry  and mix until distributed. 
5. Scoop in greased 3 large muffin tin hole. Add more blueberry and sprinkle sugar on top.
6. Bake in a preheated 400F for 10 minutes, then lower it to 350F and bake for another 30 minutes. Toothpick inserted in the center should come out clean. 
7. Let cool in the pan for 15 minutes then remove and transfer in a cooling rack
8. Slice and Enjoy! 

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Nutritional Information

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