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Bakery Style Banana Blueberry Chocolate Chip Muffins

These Bakery Style Banana Blueberry Chocolate Chip Muffins are big, soft, and bursting with flavor — just like your favorite coffee shop muffins, but made healthier at home. Each muffin is packed with ripe bananas, juicy blueberries, and wholesome ingredients like whole wheat flour, almond flour, and flaxseed. A buttery chocolate chip streusel topping adds the perfect sweet crunch. Moist, fluffy, and full of cozy flavor, these muffins are perfect for breakfast, meal prep, or an afternoon treat!
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Servings: 8 jumbo 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.