Description

These banana blueberry muffins are a delightful treat perfect for breakfast or a snack. Featuring ripe bananas and fresh blueberries, they’re easy to make with simple ingredients and sure to satisfy your cravings for something sweet and homemade.

Ingredients

Scale

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) unsalted butter, melted and slightly cooled
1/2 cup (106g) light brown sugar, packed
1/2 cup (99g) granulated sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
3/4 cup (170g) full-fat sour cream
1 cup (227g) mashed ripe banana
1 pint (292g) fresh blueberries
1/2 cup toasted walnuts, finely chopped
2 tablespoons sparkling sugar, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners.
In a large bowl, sift together flour, baking powder, nutmeg, cinnamon, and salt; set aside.
In another bowl, whisk melted butter, both sugars, eggs, vanilla, sour cream, and mashed bananas until well combined.
Gradually add the dry mixture to the wet mixture, mixing with a rubber spatula until just combined.
Gently fold in blueberries and walnuts until evenly distributed.
Fill each muffin tin with batter, almost to the top.
Press extra blueberries into the tops and sprinkle with sparkling sugar if desired.
Bake for 24 to 26 minutes, until golden brown and a toothpick comes out clean.
Cool muffins in the pan for at least 15 minutes before serving or transferring to a cooling rack.

Notes

Ensure the bananas are ripe for maximum flavor and moisture.
Avoid overmixing the batter to keep muffins fluffy.
You can substitute walnuts with pecans or omit them for a nut-free version.

Nutrition

Serving Size: 1 muffin
Calories: 320
Sugar: 18g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg