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
- Preheat your oven to 400 degrees F and line a 12-cup muffin tin with paper liners; set aside.
- In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set this mixture aside.
- In another large bowl, whisk the melted butter, both types of sugar, eggs, vanilla extract, sour cream, and mashed bananas until everything is fully combined.
- Gradually incorporate the dry mixture into the wet mixture using a rubber spatula, mixing until just combined without over-mixing.
- Gently fold in the blueberries and walnuts until everything is included.
- Spoon the batter evenly into the prepared muffin tins, filling each cup to the top.
- Press extra blueberries onto the muffin tops and sprinkle with sparkling sugar, if desired.
- Bake in the center of the oven for 24 to 26 minutes, until the tops are golden brown and a toothpick inserted comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for at least 15 minutes before serving or transferring to a cooling rack.
Notes
For extra moist muffins, ensure your bananas are very ripe.
Feel free to substitute half of the all-purpose flour with whole wheat flour for a healthier option.
These muffins can be stored in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 15g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg