Description

These banana blueberry muffins are irresistibly moist and flavorful, featuring ripe bananas and fresh blueberries. A delightful treat for breakfast or snacks!

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400 degrees Fahrenheit. 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 until fully combined.
Add the dry mixture to the wet mixture and use a rubber spatula to mix until just combined. Avoid overmixing to keep muffins tender.
Gently fold in the blueberries and walnuts until just combined.
Divide the batter evenly among the prepared muffin tins, filling each tin to the top.
Press a few extra blueberries into the top of each muffin and sprinkle with sparkling sugar if desired.
Bake in the center of the middle rack for 24 to 26 minutes or until tops are golden brown and a toothpick inserted comes out clean or with a few moist crumbs.
Cool the muffins in the pan for at least 15 minutes before serving warm or transferring to a cooling rack.

Notes

For best results, use ripe bananas for maximum flavor and moisture.
To enhance texture, you can use a mix of fresh fruits or nuts based on season.
These muffins can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 14g
Sodium: 220mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg