Description

These banana blueberry muffins are a delightful treat, combining ripe bananas and fresh blueberries for a flavor that can’t be beat. Perfect for any occasion, they’re easy to make and great for breakfast or snacks!

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 the oven to 400°F and line a 12-cup muffin tin with paper liners.
In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
In another bowl, whisk together the melted butter, light brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas until well combined.
Add the dry ingredients to the wet mixture and mix gently with a rubber spatula until just combined. Avoid overmixing to keep muffins tender.
Fold in the fresh blueberries and walnuts until just incorporated.
Divide the batter among the prepared muffin cups, filling them to the top.
Optionally, press a few extra blueberries into the tops and sprinkle with sparkling sugar.
Bake for 24 to 26 minutes, or until the tops are golden brown and a toothpick inserted comes out clean or with only a few moist crumbs.
Cool the muffins in the pan for at least 15 minutes before serving or transferring to a cooling rack.

Notes

Feel free to substitute the walnuts with pecans or leave them out for a nut-free version.
Store any leftover muffins in an airtight container for up to 3 days, or freeze for later enjoyment.

Nutrition

Serving Size: 1 muffin
Calories: 257
Sugar: 15g
Sodium: 218mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 44mg