Blueberry Banana Muffins
Not too sweet and delightfully moist, these Banana Blueberry Muffins are the perfect breakfast treat when you're craving baked goods! Be sure to fill the muffin tin all the way up to the top for giant domed muffin tops! Use fresh or frozen blueberries!
Ingredients
Instructions
Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it 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, mixing until ingredients are fully incorporated.
Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Do not over mix or your muffins will be dry!
Fold in the blueberries and walnuts, mixing just until combined.
Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
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Continue Reading at Bakerbynature →Chef's Notes
If your oven runs hot, bake at 375, for 25 to 26 minutes, or until golden brown and bake though.
Bake muffins on a rack, positioned in the middle of your oven.
If you frequently have burnt muffin bottoms, I suggest placing your muffin tin on baking sheet before baking. The baking sheet will help prevent this!
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Reviews from the Original Source
Finally! A recipe that delivers moist and super yummy muffins.
Didn't even know there were bananas in them and I used 3! These are the BEST blueberry muffins I ever made. Great recipe.
It made 18 standard muffins/cupcake size for me. She most definitely had to use a jumbo muffin tin pan but she didn't specify that anywhere.
These are the easiest and most delicious muffins I have made in a long time. Great recipe- I was out of sour cream and used plain yogurt instead. Delicious! And so pretty i cooked them at 400 for 21 minutes - perfect!
These are delicious!! So moist!
I baked mine at 400 degrees for 8 minutes and then dropped it to 350 degrees for the rest of the bake time, approximately 16 more minutes.
It looks so good, everyone gonna love it.
A cake made with complementary ingredients that yield a distinctive taste.
A cake with harmonious ingredients that create a special flavor.
Excellent!! Didn't have nutmeg, but they were still fluffy, light, moist, and delicious. My new "go to" recipe for blueberry muffins. Because of the size of my muffin tins, the recipe made 18 medium to large muffins depending on how full the cup was. Thank you!
I followed the recipe exactly and they were delicious. I also made them with vanilla greek yogurt instead of sour cream, mixed berries and cranberries, 1/3 less sugar, 1/2 as much butter (also works with oil) and 1 1/2 tsp cinnamon and they were also delicious. Very adaptable.
I didn't have blueberries, so used blackberries that I cut in half, then sprinkled with flour.
I added cloves also. I used Monk Fruit with a tsp of molasses and only used 1/2 cup, not the full cup. They are incredible. So moist. Thanks for the keeper.
The texture of these are perfect. I always end up using 1 teaspoon cinnamon and 1/2 teaspoon nutmeg because I like the extra spice flavor but they are wonderful otherwise.
These were beautiful and incredibly delicious, even with the omission of the walnuts!! Unfortunately, they stuck to the paper liner for me. I'll need to remember to spray my liners next time. I'm not sure why it happened. Usually, lining is enough for no sticking. Thanks for the wonderful recipe!! Any tips on sticking is welcomed.
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