Blueberry Banana Muffins Recipe

Introduction

These Blueberry Banana Muffins are moist, flavorful, and perfect for breakfast or a snack. Bursting with fresh blueberries and sweet banana, they offer a delightful balance of fruit and spice in every bite.

Ingredients

• 2 large eggs
• 3/4 cup sour cream
• 1/2 cup unsalted butter
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon whole nutmeg
• 1/4 teaspoon ground cinnamon
• 1 cup banana (mashed)
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1 pint fresh blueberries
• 1/2 cup roasted walnuts
• 2 tablespoons sparkling sugar

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and position the rack in the middle. Line a 12-cup muffin pan with paper liners.
2. Step 2: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly combined.
3. Step 3: In a separate large bowl, whisk the butter, granulated sugar, brown sugar, mashed banana, eggs, vanilla extract, and sour cream until smooth and blended.
4. Step 4: Add the dry flour mixture to the wet ingredients. Using a silicone spatula, gently mix until just combined. Avoid overmixing to prevent dry muffins.
5. Step 5: Fold in the fresh blueberries and roasted walnuts carefully, mixing just until evenly distributed. The batter will be thicker than typical muffin batter.
6. Step 6: Using a large cookie scoop, divide the batter evenly into the muffin cups, filling each to the top.
7. Step 7: Press a few extra blueberries onto the top of each muffin and sprinkle with sparkling sugar for a sweet, crunchy finish.
8. Step 8: Bake in the center of the oven for 5 minutes at 400°F (200°C).
9. Step 9: Lower the oven temperature to 375°F (190°C) and continue baking for 20–25 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Step 10: Allow muffins to cool in the pan for at least 15 minutes before removing. Serve warm or at room temperature.

Tips & Variations

• For extra moisture, substitute half the sour cream with Greek yogurt.
• Replace walnuts with pecans or omit nuts for a nut-free version.
• If fresh blueberries aren’t available, frozen blueberries can be used; do not thaw before folding into the batter.
• Adding a tablespoon of lemon zest to the batter enhances the blueberry flavor.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins wrapped individually for up to 2 months. Reheat in the microwave for about 20 seconds or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Fold them into the batter directly without thawing to prevent excess moisture from making the batter too wet.

How do I know when the muffins are done?

The muffins are ready when the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Blueberry Banana Muffins Recipe

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★★★★★

4.6 from 146 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Blueberry Banana Muffins combine the sweetness of ripe bananas and the burst of fresh blueberries with a tender, moist crumb enriched by sour cream and walnuts. Perfect for breakfast or a healthy snack, they bake to golden perfection with a crunchy sparkling sugar topping.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups All-Purpose Flour
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Whole Nutmeg
• 1/4 teaspoon Ground Cinnamon

Wet Ingredients

• 2 Large Eggs
• 3/4 cup Sour Cream
• 1/2 cup Unsalted Butter
• 1 cup Banana (mashed)
• 1/2 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 2 teaspoons Pure Vanilla Extract

Add-ins

• 1 pint Fresh Blueberries
• 1/2 cup Roasted Walnuts
• 2 tablespoons Sparkling Sugar (for topping)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and place the rack in the middle position. Line a 12-cup muffin pan with paper liners to ensure easy removal later.
2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, and nutmeg until thoroughly combined. This ensures even distribution of the leavening agents and spices.
3. Combine Wet Ingredients: In a separate large bowl, whisk the unsalted butter with granulated sugar and brown sugar until well combined. Add mashed banana, large eggs, vanilla extract, and sour cream, mixing thoroughly until the mixture is smooth and creamy.
4. Blend Batter: Gently fold the dry ingredient mixture into the wet ingredients using a silicone spatula. Mix just until combined to avoid overworking the batter and producing dry muffins.
5. Incorporate Blueberries and Walnuts: Carefully fold in fresh blueberries and roasted walnuts, stirring just enough to evenly distribute them throughout the batter. The batter may be thicker than usual, which is normal for this recipe.
6. Fill Muffin Cups: Using a large cookie scoop, evenly distribute the batter into the prepared muffin cups, filling each to the top for full, rounded muffins.
7. Add Toppings: Press a few additional blueberries on top of each muffin and sprinkle with sparkling sugar to create a delightful crunch and sparkle after baking.
8. Bake Initial High Heat: Place the muffin pan in the oven and bake for 5 minutes at 400°F (200°C). This initial high heat helps to give the muffins a nice rise.
9. Reduce Temperature and Continue Baking: Lower the oven temperature to 375°F (190°C) and continue baking for 20-25 minutes, or until the muffin tops are puffed, golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
10. Cool and Serve: Allow the muffins to cool in the pan for at least 15 minutes before removing. Serve warm or at room temperature for a delicious treat.

Notes

• Do not overmix the batter to keep the muffins tender and moist.
• Using ripe bananas enhances sweetness and flavor in the muffins.
• Pressing blueberries on top before baking adds visual appeal and extra berry bites.
• Sparkling sugar topping adds a crunchy, sweet crust but can be substituted with coarse sugar if unavailable.
• These muffins freeze well; wrap tightly and thaw at room temperature.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Keywords: blueberry banana muffins, homemade muffins, breakfast muffins, blueberry recipes, banana recipes, baked muffins, nutmeg cinnamon muffins