These Banana Blackberry Muffins are bakery style beauties with big, fluffy tops and the perfect mix of sweet, soft banana and juicy bursts of blackberry in every bite. No dry, bland muffins here thanks to a mix of Greek yogurt, oil, and butter, they’re super moist and taste like something you’d grab from your favorite café! Just grab your overripe bananas and let’s go.

Blackberry banana muffin on a lined wooden cutting board.
Omg how beautiful are these muffins!

This recipe is a mashup of two other recipes that I am totally obsessed with. My bakery style banana muffins (tested and perfected!) and my blackberry streusel muffins.

The bananas bring the cozy, naturally sweet flavor, and the blackberries add these juicy, tart little bursts that make every bite exciting. Don’t forget the buttery streusel on top and you’ve got a muffin that tastes like it came straight from a bakery display case.

As a trained pastry chef, I’m always chasing that perfect muffin texture—moist, fluffy, tender, and full of flavor. This one checks every box.

It’s built on a base that uses both oil, melted butter, and Greek yogurt for that super soft crumb. And did I mention this recipe only needs two ripe bananas? You don’t even have to wait for a full bunch to turn spotty.

To make them even more extra, drizzle on a sweet vanilla glaze and then pretend you’ve stepped out of a Parisian café with a warm muffin in hand and nowhere else to be.

But first, Streusel

You want to make the streusel first so it has time to chill in the fridge. You want it cold because cold butter helps the streusel hold its shape while baking, giving you those perfect crunchy, crumbly bits on top of each muffin.

If the butter is too soft or melted, the streusel can melt into the batter instead of sitting beautifully on top.

Streusel ingredients in a glass bowl.
Combine the streusel ingredients in a small bowl. Make sure the butter is diced small.
Unbaked streusel in a bowl.
Using your fingers, pinch together the streusel until it comes together and resembles wet sand with small chunks. Then put it in the fridge.

Make the Muffins

To make bakery style muffins that have big rounded muffin tops you have to bake them at two temperatures. First you’ll start out at 425° for 7 minutes. The initial high heat bakes the top of the muffin first which creates the roundness. Then you’ll lower the oven to 350° to bake the center of the muffin evenly. Tada!

Dry ingredients for banana blackberry muffins.
Combine the dry ingredients into one bowl and mix well. If you have multiple sizes you want the bowl for liquid ingredients to be bigger.
Blackberries in a bowl with flour.
Cut the blackberries in half and toss them in the dry ingredients lightly to coat them so they dont sink to the bottom of the muffins.
Melted butter and bananas in a bowl.
Melt the butter in a large bowl, then add the bananas and mash.
Liquid ingredients for banana blackberry muffin.
Add the rest of the liquid ingredients on top and mix well.
Batter for banana blackberry muffins.
All at once add the dry ingredients into the wet ingredients and using a large spatula fold slowly to incorporate. You want to go slow so you don’t over mix or break up any of the berries. Mix only till there are no more streaks of flour, then stop.
Muffin tin filled with muffin batter.
I like to fill the batter to the top- this helps the muffin bake over the rim and create that bakery look.
Streusel topped muffin batter in a muffin tin,
Sprinkle the streusel generously over the muffins, its ok if its messy!

Muffin cooling tips

The best way to cool muffins is to let them cool for 5 minutes in the muffin tin and then transfer to a wire rack so that air can circulate all over and cool them down completely. If you let them cool all the way in the muffin tin theres gonna be too much moisture which can make the muffins soggy.

Banana Blackberry muffin split in half.
The flour trick works- the blackberries did not all sink to the bottom of the muffin.
Blackberry banana muffin on a lined wooden cutting board.
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Moist Bakery Style Banana Blackberry Muffins

Prep: 10 minutes
Total: 15 minutes
Servings: 12 Muffins
These Banana Blackberry Muffins are bakery style beauties with big, fluffy tops and the perfect mix of sweet, soft banana and juicy bursts of blackberry in every bite. No dry, bland muffins here thanks to a mix of Greek yogurt, oil, and butter, they’re super moist and taste like something you'd grab from your favorite café! Just grab your overripe bananas and let’s go.
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Ingredients

Streusel

  • 1/2 cup all purpose flour, 60g
  • 1/4 cup brown sugar, 48g
  • 2 tbsp sugar
  • 1/8 tsp kosher salt
  • 1/4 cup unsalted butter, cold, diced small

Muffins

  • 2 1/2 cups all purpose flour, 300g
  • 1 cup sugar, 200g
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 6 oz fresh blackberries, dried well and halved
  • 1/4 cup unsalted butter, melted
  • 2 bananas, small- med, spotty and overripe
  • 1/4 cup

    vegetable oil


  • 1/4 cup Greek yogurt, 60g
  • 2 eggs, large
  • 1 tbsp vanilla extract

Instructions
 

  • In a bowl combine the 1/2 cup flour, 1/4 brown sugar, 2 tbsp sugar, 1/8 tsp kosher salt, and ¼ cup cold diced butter.
  • Using your fingers, pinch the butter into the mixture gently until small clumps form and are about the size of a pea. Place in the fridge while you make the muffin batter.
  • Preheat the oven to 425° F and line a 12 cup muffin tip with muffin liners.
  • Take out 2 medium sized bowls. In one bowl, add the 2 1/2 cups flour, 1 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Mix lightly with a whisk.
  • Add the dried blackberries on top of the dry ingredients and lightly coat them.
  • In the second bowl, add the 1/4 cup butter and microwave for 30 seconds at a time until fully melted. Then add in the bananas and mash well with a fork.
  • Add the 1/4 cup vegetable oil, 1/4 cup greek yogurt, 2 eggs, and 1 tbsp vanilla extract. Mix well with the whisk.
  • All at once, add the dry ingredients into the wet ingredients. Using a large spatula, lightly and gently fold in the flour taking care not to over mix or mix too hard.
  • You want the flour to JUST mix in till there are no mare large streaks. The batter will be thick and lumpy.
  • Using an ice cream scoop for accuracy, scoop the batter into the prepared muffin tin all the way to the top.
  • Sprinkle the streusel on top of the muffins. Be generous! It’s ok if there’s a lot on the muffin tin.
  • Bake for 7 minutes on 425, then lower the temperature to 350°F and continue to bake for another 13 minutes.
  • Take the muffins out and let them cool for 5-10 minutes in the tin, then remove and cool completely on a wire rack.

Notes

These muffins are best kept in the fridge because they have fresh fruit in them. You can warm them up slightly in the microwave or toaster oven to get the streusel more crisp. 
Serving: 1muffin, Calories: 351kcal, Carbohydrates: 53g, Protein: 5g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 253mg, Potassium: 153mg, Fiber: 2g, Sugar: 27g, Vitamin A: 319IU, Vitamin C: 5mg, Calcium: 64mg, Iron: 2mg
Course: Bread & Breakfast, Dessert
Author: Sam Adler
Cuisine: American
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