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Blueberry Banana Muffins
5 from 141 votes

Blueberry Banana Muffins

These Blueberry Banana Muffins blend mashed ripe bananas and fresh blueberries into a tender, moist muffin base enriched with butter and sour cream. Light brown and granulated sugars balance sweetness, while cinnamon and nutmeg add warmth. Chopped toasted walnuts contribute crunch. A sugary topping adds a light sparkle. The muffins bake golden brown with moist insides and a slightly crisp top, making them a satisfying breakfast or snack option when you want fruity, rich muffins.

Prep Time
20 mins
Cook Time
25 mins
Additional Time
10 mins
Total Time
55 mins
Servings: 12 muffins
Course: Breakfast, Snacks
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
  2. In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
  3. 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.
  4. 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! 
  5. Fold in the blueberries and walnuts, mixing just until combined.
  6. Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
  7. Press a few extra blueberries into the top of each muffin and then add sprinkle with sparkling sugar, if using. 
  8. 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.
  9. 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.