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There’s something irresistible about rich chocolate, juicy blueberries and sweet banana all in one bite. These double chocolate blueberry banana muffins are moist, tender and full of flavor. They’re perfect for breakfast on the go, an afternoon snack or even dessert. Made with wholesome ingredients like Greek yogurt, banana and blueberries, these muffins feel like an indulgence but come together with ease. You can make regular muffins or jumbo ones and the result is always soft, chocolatey and completely satisfying.
Double chocolate blueberry banana muffins combine cocoa, ripe banana, blueberries and chocolate chips for a rich and fruity treat that’s perfect any time of day.
Enjoy baking muffins? You might also like coffee cake muffins, snickerdoodle muffins or these delicious oatmeal raisin muffins.
Why You’ll Love It
Great texture: Soft, moist and bursting with juicy berries.
Double the chocolate: Cocoa powder and chocolate chips make each bite rich.
Banana sweetened: Ripe banana brings natural sweetness and moisture.
Meal prep friendly: Make a batch and enjoy them all week.
No mixer needed: Everything comes together with just a bowl and whisk.
Double Chocolate Muffins Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All purpose flour: The base that holds the muffins together.
Cocoa: Adds deep chocolate flavor to the batter.
Cinnamon: A subtle warm spice that complements the banana.
Baking powder and baking soda: Help the muffins rise and stay fluffy.
Banana: Adds moisture and sweetness with natural flavor.
Greek yogurt: Makes the muffins tender and boosts the protein.
Brown sugar: Sweetens the muffins with a hint of molasses flavor.
Coconut oil: Adds richness and helps keep the texture moist.
Egg: Binds the batter and helps with structure.
Chocolate chips: Melt into pockets of chocolate throughout each bite.
Blueberries: Fresh berries add juicy bursts and pair beautifully with banana and chocolate.
How to Make Chocolate Blueberry Banana Muffins
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the tins: Line or grease a muffin tin and set aside.
Mix the dry ingredients: Stir together flour, cocoa, cinnamon, baking powder and baking soda.
Make the wet mixture: Combine mashed banana, yogurt, brown sugar, coconut oil and egg.
Combine the batters: Gently mix the dry ingredients into the wet until just blended.
Fold in extras: Stir in the chocolate chips and blueberries.
Scoop and bake: Fill tins three quarters full and bake until a toothpick comes out clean.
Cool and serve: Let muffins cool slightly before enjoying warm or at room temperature.
Substitutions and Variations
Use frozen blueberries: Just toss in a little flour to prevent sinking.
Try sour cream: Swap Greek yogurt with sour cream for a richer muffin.
Add nuts: Chopped walnuts or pecans bring crunch.
Make it gluten free: Substitute gluten free flour for the all purpose flour if you need a gluten free muffin recipe.
Make it dairy free: Use a non-dairy yogurt and dairy free chocolate chips.
Mini muffins: Adjust bake time for mini tins to make bite-sized versions.
Serving Suggestions
With breakfast: If you crave something savory with your muffin breakfast, how about bacon and eggs benedict or perhaps breakfast lasagna or breakfast tacos?
With a drink: Enjoy an iced lavender matcha latte or pineapple peach smoothie with your muffin.
How to Store Blueberry Banana Muffins
Store: Store them in an airtight container at room temperature with a couple layers of paper towels on top of and under them. They should stay fresh for 3 to 4 days.
Freeze: You can freeze them in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Top Tips
Don’t overmix: Stir just until the batter comes together for tender muffins.
Cool in the tin: Letting muffins cool in the pan helps them firm up.
Consider muffin liners: You can either grease the muffin holes or use liners if you prefer (I love these tulip muffin liners!)
Use ripe bananas: The riper they are, the sweeter the flavor.
Fill evenly: Use a scoop or measuring cup for even muffins.
Double Chocolate Muffins FAQs
Semisweet works well, but dark or milk chocolate is also fine. Or you could even try white chocolate or a mixture.
Yes, vegetable oil or even melted butter will work.
Chocolate Blueberry Banana Muffins Recipe
Double Chocolate Blueberry Banana Muffins
Ingredients
- 1 ¼ Cups all purpose flour
- ¾ Cup cocoa powder
- 2 Teaspoons ground cinnamon
- 1 ¼ Teaspoons baking powder
- ½ Teaspoon baking soda
- 1 ½ Cups banana, ripe, mashed
- 1 Cup Greek yogurt
- ¾ Cup brown sugar
- ⅓ Cup coconut oil
- 1 egg
- 1 Cup chocolate chips
- ¾ Cup blueberries, fresh
Instructions
- Preheat the oven to 350°F. Prep a jumbo or regular muffin tin by placing liners in it or spray each tin with baking spray and set aside.
- In a small bowl, combine the flour, cocoa, cinnamon, baking powder, salt and baking soda. In a large mixing bowl, combine the mashed banana, Greek yogurt, brown sugar, melted coconut oil and egg. Whisk until well combined.
- Add the dry ingredients into the wet ingredients and mix just until combined. Fold in the chocolate chips and the blueberries.
- Scoop muffin batter into each tin and fill ¾ full. This recipe will make 6 jumbo muffins or 12 regular muffins.
- Place pan into pre heated oven and bake. For jumbo muffins, bake for 45 to 50 minutes or until a tooth pick inserted into the center comes out clean. For regular muffins, bake for 35 to 45 minutes or until a toothpick inserted into the center comes out clean. When inserting a toothpick to check doneness, remember if you insert into a chocolate chip it will not come out clean and you should insert a clean toothpick into a different spot to check again
- Once muffins are baked through, let cool in pan on cooling rack for 30 minutes or until slightly warm or room temperature.
Notes
Avoid overmixing: Too much stirring makes muffins dense.
Cool before storing: Prevents soggy liners and helps them stay fresh.
Line the tin: Paper liners make removal easy and freezing tidy.
Nutrition
These double chocolate blueberry banana muffins are the kind of treat that feels special but doesn’t take much effort. Each muffin is moist and tender, with rich chocolate flavor and bursts of fresh blueberries. You can enjoy one with your morning coffee, pack them in a lunchbox or serve them as a dessert. They’re made with everyday ingredients and come together without a mixer. Bake once and you’ll find yourself reaching for this recipe a lot.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This was a total hit with our guests! Excited to make this again. 🙂
Your blueberry muffins look so amazing! How yummy. Can’t wait to try them.
These were so good! Can’t wait to make them again!!!
They look yummy and I also love the presentantion. Can I use chia seeds instead of an egg?
YES!
You had me at double chocolate!
These look like some fabulous muffins. What a delicious flavor.