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

How to Make Banana Blueberry Muffins

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  • Author: Peter
  • 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 are a delightful treat, bursting with the sweetness of ripe bananas and juicy blueberries. The simple preparation makes them a great option for breakfasts and snacks alike, ensuring a soft and flavorful muffin every time.

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 your oven to 400 degrees Fahrenheit and line a muffin tin with paper liners.
  2. In a large bowl, sift the flour, baking powder, nutmeg, cinnamon, and salt together, then set aside.
  3. In another bowl, whisk the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas until well combined.
  4. Gradually mix the dry ingredients into the wet mixture using a rubber spatula until just combined; avoid overmixing to keep the muffins moist.
  5. Gently fold in the blueberries and chopped walnuts until evenly distributed.
  6. Scoop the batter into the muffin tin, filling each cup to the top.
  7. For added decoration, press a few extra blueberries into the tops and sprinkle with sparkling sugar if desired.
  8. Bake for 24 to 26 minutes until golden brown and a toothpick inserted comes out clean or with just a few moist crumbs.
  9. Let the muffins cool in the pan for at least 15 minutes before serving or transferring to a cooling rack.

Notes

For extra moisture, make sure your bananas are very ripe before mashing.
These muffins can be frozen for up to 3 months; wrap them well and store in an airtight container.
Feel free to substitute walnuts with your favorite nuts or leave them out for a nut-free version.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 250
  • Sugar: 14g
  • Sodium: 180mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg

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Find it online: https://5mindish.com/how-to-make-banana-blueberry-muffins/