These Bakery Style Banana Blueberry Chocolate Chip Muffins are everything you love about those oversized bakery muffins — soft, fluffy, golden on top, and loaded with juicy blueberries — but made better at home with wholesome ingredients.
Each jumbo muffin is naturally sweetened with ripe bananas, packed with fiber-rich whole wheat flour, protein-filled almond flour, and ground flaxseed for an extra nutrient boost.
Sour cream and oil keep them incredibly tender, while a buttery chocolate chip streusel topping adds the perfect crunchy finish.
These muffins rise tall with bakery-style domed tops and the best mix of banana bread flavor, bursts of blueberry, and melty chocolate chips in every bite.
Whether you’re baking for a cozy weekend breakfast, a meal-prep snack, or a brunch crowd, this is a muffin recipe you’ll come back to again and again.
Why you’ll love this recipe!
What ingredients do I need?
- Unsalted Butter – Adds richness, flavor, and tenderness. It helps the cookies spread and develop crisp, golden edges. Using unsalted butter allows you to control the overall salt level.
- Granulated Sugar – Creates light, crisp edges and balances the moisture from the pumpkin. It also aids in caramelization for a golden color.
- Dark Brown Sugar – Adds moisture, chewiness, and a deeper caramel flavor that complements the pumpkin and spices. Keeps the centers soft and rich.
- Pumpkin Puree – Provides natural sweetness, moisture, and that signature pumpkin flavor. It also gives the cookies their soft, slightly cakey texture.
- Egg – Binds the ingredients together and adds structure while keeping the cookies tender.
- Vanilla Extract – Enhances the warmth of the spices and deepens the overall flavor.
- All-Purpose Flour – Gives the cookies structure and helps maintain a soft, thick texture without becoming too cakey.
- Baking Soda – Reacts with the dough’s moisture and acidity to help the cookies rise slightly and stay light.
- Baking powder – Acts as a leavening agent, helping the cookies rise and become light and tender rather than dense.
- Cinnamon – Adds warmth and depth, enhancing the pumpkin flavor and creating that cozy fall aroma.
- Pumpkin Pie Spice – A blend of spices like nutmeg, ginger, and cloves that intensifies the pumpkin flavor and seasonal feel.
- Salt – Balances sweetness and sharpens all the flavors, enhancing the butter and chocolate.
- Dark Chocolate Chips – Add rich, bittersweet flavor that contrasts the sweetness from the toffee and sugars.
Recipe Variations
- Add nuts: Chopped walnuts or pecans add crunch and flavor.
- Use fresh blueberries: They work just as well!
- Make them regular size: Bake 14–16 standard muffins at 375°F for 20–22 minutes.
- No chocolate version: Skip the chocolate chips and make a classic banana-blueberry combo.
- Gluten-free: Substitute a 1:1 gluten-free flour blend for the whole wheat flour.
- Extra indulgent: Add a drizzle of melted chocolate over the cooled muffins.
Pro Tips
- Start hot (425°F). The initial high heat helps the muffins rise tall.
- Don’t overmix. Stir gently until just combined to avoid dense muffins.
- Use room-temperature ingredients. This helps the batter mix evenly.
- Coat the blueberries in flour. Keeps them from sinking to the bottom.
- If you are using frozen blueberries, no need to thaw either!
- Cool in the pan briefly. Let muffins rest 5 minutes before removing to a rack.
Leftovers and Storage
- Room temperature: Store in an airtight container for 3–4 days.
- Fridge: Keeps well up to 1 week.
- Freezer: Freeze individually for up to 2 months; reheat in the microwave or oven.
But, I Still Have A Few Questions…
Can I use regular all-purpose flour?
Yes! Just replace the white whole wheat flour with the same amount of all-purpose.
Can I skip the almond flour?
You can — replace it with more whole wheat flour, though the texture will be slightly less tender.
Can I make these without sour cream?
Greek yogurt works perfectly as a substitute.
Why start at 425°F?
The burst of high heat helps create that tall, domed bakery-style muffin top.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Bakery Style Banana Blueberry Chocolate Chip Muffins
Ingredients
Muffin Batter
- 3 overripe bananas
- 1/2 c. Granulated sugar
- 1/2 c. Brown sugar
- 2/3 c. sour cream
- 1/2 c. Canola oil
- 1 1/2 tsp vanilla extract
- 2 eggs
- 1 1/3 c. White whole wheat flour
- 1 c. Super fine almond flour
- 1/4 c. Ground flaxseed
- 2 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 c. Frozen blueberries they do not need to be defrosted, coated with 1 tbsp white whole wheat flour
Streusel Topping—
- 4 tbsp unsalted butter cold, cut into small cubes
- 1/3 c. Granulated sugar
- 1/3 c. White whole wheat flour
- 1/2 tsp cinnamon
- 1/2 c. Mini semi-sweet chocolate chips
Instructions
- In a small bowl, mix together streusel topping. Start by mixing sugar, flour, and cinnamon. Add in the cold pieces of butter and work into flour with finger tips until it is crumbly. Add in chocolate chips and mix. Place in freezer until ready to use.
- Preheat oven to 425F. Grease a jumbo muffin tin (6 muffins).
- In a large bowl, mash bananas. Add in sugars, sour cream, oil, vanilla, and eggs. Whisk until fully combined.
- Add in flours, flaxseed, cinnamon, baking powder, baking soda, and salt. Whisk together again.
- Add in flour coated blueberries, stir to combine.
- Pour batter into muffin tins, filling almost to the top of each muffin hole.
- Top with streusel topping and lightly pat into batter.
- Bake at 425F for 10 minutes. Then reduce heat to 350F and bake for another 23-25 minutes until toothpick inserted comes out dry.
- Allow to cool in the pan for 5 minutes before moving to a rack to cool.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.