Description

These banana blueberry muffins are a tasty treat, featuring ripe bananas and fresh blueberries for a burst of flavor. Perfect for breakfast or a snack, they’re easy to make and sure to satisfy your cravings.

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

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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 aside.
In another large bowl, whisk together the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas until fully combined.
Gradually add the dry ingredients to the wet mixture, gently mixing with a rubber spatula until just combined. Be careful not to over mix to keep the muffins tender.
Fold in the blueberries and chopped walnuts until just combined.
Evenly divide the batter among the lined muffin tins, filling each cup 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, or until the tops are golden brown and a toothpick comes out clean.
Allow the muffins to cool in the pan for at least 15 minutes before transferring to a cooling rack or serving warm.

Notes

For extra moisture, use very ripe bananas.
Feel free to substitute the walnuts with pecans or omit them for a nut-free version.
These muffins can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 14g
Sodium: 200mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg