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How-to-Make-Banana-Blueberry-Muffins-Recipe-Recipe

How to Make Banana Blueberry Muffins

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  • Author: Anna
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Banana Blueberry Muffins combine the sweet flavor of ripe bananas and fresh blueberries, making them an irresistible treat. Perfect for breakfast or a snack, they are easy to prepare and packed with wholesome ingredients. Enjoy a batch of these delightful muffins that everyone will love!

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

Instructions

  1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners and set aside.
  2. In a large bowl, sift together the all-purpose flour, baking powder, nutmeg, cinnamon, and salt; set aside.
  3. In another large bowl, whisk together the melted butter, light brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas until fully combined.
  4. Add the dry ingredients to the wet ingredients and mix gently with a rubber spatula until just combined. Avoid over mixing to keep muffins moist.
  5. Fold in the blueberries and walnuts carefully until evenly distributed.
  6. Divide the batter among the prepared muffin tins, filling each to the top.
  7. Press a few extra blueberries on top of each muffin and sprinkle with sparkling sugar, if desired.
  8. Bake in the center of the middle rack for 24 to 26 minutes, or until the tops are golden brown and a toothpick inserted comes out clean or with a few moist crumbs.
  9. Let muffins cool in the pan for at least 15 minutes before serving warm or transferring to a cooling rack.

Notes

Make sure the bananas are overripe for the best flavor and sweetness.
You can substitute walnuts with pecans or omit them for a nut-free version.
Store muffins in an airtight container at room temperature for up to 3 days.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 250
  • Sugar: 15g
  • Sodium: 190mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 60mg

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Find it online: https://emmahearthrecipes.com/how-to-make-banana-blueberry-muffins/