Blueberry Banana Muffins
User Reviews
5
Blueberry Banana Muffins
Description
The recipe combines all-purpose flour with baking powder, salt, and warm spices including cinnamon and nutmeg for a gentle spice backdrop. Melted butter and both brown and granulated sugars sweeten and enrich the batter. Eggs and sour cream provide moisture and tenderness, while mashed bananas lend natural sweetness and softness. Fresh blueberries are folded in carefully to maintain bursts of juicy fruit throughout. Chopped toasted walnuts add a contrasting crunch and depth. Sparkling sugar sprinkled on top before baking creates a light, textured crust.
Baked at 400°F until golden and puffed, the muffins have a tender crumb and moist interior. Pressing extra blueberries onto the tops enhances their appeal. This combination yields a muffin that is fruity and warmly spiced, suitable for morning or afternoon enjoyment alongside coffee or tea.
Adjust oven temperature to 375°F if yours runs hot, and consider baking muffins on a baking sheet to prevent bottoms from burning. These tips help ensure even baking and well-cooked interiors without overly dark bottoms.
Ingredients
- 2 and 3/4 cups (330g) all-purpose flour
- 1 Tablespoon (14g) baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup (227g) butter melted and slightly cooled, unsalted
- 1/2 cup (106g) light brown sugar packed
- 1/2 cup (99g) granulated sugar
- 3 large egg room temperature
- 2 teaspoons vanilla extract pure
- 3/4 cup (170g) sour cream full-fat
- 1 cup (227g) banana mashed ripe
- 1 pint (292g) blueberries fresh
- 1/2 cup walnuts finely chopped, toasted
- 2 Tablespoons Sparkling Sugar optional
Instructions
- Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
- In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
- In a separate large bowl, whisk together the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
- Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Do not over mix or your muffins will be dry!
- Fold in the blueberries and walnuts, mixing just until combined.
- Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
- Press a few extra blueberries into the top of each muffin and then add sprinkle with sparkling sugar, if using.
- Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.
- Cool muffins at least 15 minutes in the pan before serving warm or transferring to a cooling rack.
Notes
- If your oven heats unevenly or runs hot, reduce the temperature to 375°F and bake 25-26 minutes or until golden and cooked through.
- Place the muffin tin on a baking sheet during baking to prevent bottoms from burning.
User Reviews
Overall Rating
5
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