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Banana Blueberry Muffins (Use Fresh or Frozen Blueberries!)

Banana Blueberry Muffins (Use Fresh or Frozen Blueberries!)

Deliciously moist Banana Blueberry Muffins made with fresh or frozen blueberries. Perfect for breakfast or a snack!
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Prep Time 20 minutes
Cook Time 25 minutes
Inactive Time 10 minutes
Total Time 55 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • Muffin tin
  • large mixing bowl
  • rubber spatula

Ingredients
  

  • 2 cups all-purpose flour 330g
  • 1 Tablespoon baking powder 14g
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 cup unsalted butter melted and slightly cooled (227g)
  • ½ cup light brown sugar packed (106g)
  • ½ cup granulated sugar (99g)
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup full-fat sour cream (170g)
  • 1 cup mashed ripe banana (227g)
  • 1 pint fresh blueberries (292g)
  • ½ cup toasted walnuts finely chopped
  • 2 Tablespoons sparkling sugar optional

Instructions
 

  • Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and 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 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 sprinkle with sparkling sugar, if using.
  • Bake 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 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 runs hot, bake at 375, for 25 to 26 minutes, or until golden brown. Bake muffins on a rack, positioned in the middle of your oven. If you frequently have burnt muffin bottoms, consider placing your muffin tin on a baking sheet before baking to help prevent this.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword Blueberry Muffins, blueberry recipes, breakfast treats, Muffins
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