Description
These banana blueberry muffins are a delightful treat, combining the sweetness of ripe bananas and fresh blueberries in a fluffy, buttery base. Perfect for breakfast or a midday snack, this recipe is simple and sure to please everyone!
Ingredients
Scale
- 2 and 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup unsalted butter, melted and slightly cooled
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup full-fat sour cream
- 1 cup mashed ripe banana
- 1 pint fresh blueberries
- 1/2 cup toasted walnuts, finely chopped
- 2 tablespoons sparkling sugar, optional
Instructions
- Preheat your oven to 400°F (200°C). 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 this mixture aside.
- In another large bowl, whisk together the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas until well combined.
- Gradually add the dry mixture to the wet mixture, stirring gently with a rubber spatula until just mixed. Be careful not to overmix to keep the muffins fluffy.
- Fold in the blueberries and walnuts until combined.
- Spoon the batter evenly into the prepared muffin tins, filling each one all the way to the top.
- Press a few extra blueberries into the tops of each muffin and sprinkle with sparkling sugar, if desired.
- Bake in the center of the oven for 24 to 26 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for at least 15 minutes before enjoying warm or transferring to a cooling rack.
Notes
Make sure your bananas are very ripe for the best flavor and texture.
If you don’t have walnuts, you can easily omit them or substitute with your favorite nuts or seeds.
These muffins freeze well; simply wrap them tightly and they can be stored for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 16g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg