Blueberry Banana Breakfast Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 and 3/4 cups (330g) all-purpose flour
02 -
1 Tablespoon (14g) baking powder
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon ground nutmeg
05 -
1/4 teaspoon ground cinnamon
→ Wet Ingredients
06 -
1 cup (227g) unsalted butter, melted and slightly cooled
07 -
1/2 cup (106g) light brown sugar, packed
08 -
1/2 cup (99g) granulated sugar
09 -
3 large eggs, room temperature
10 -
2 teaspoons pure vanilla extract
11 -
3/4 cup (170g) full-fat sour cream
12 -
1 cup (227g) mashed RIPE banana
→ Mix-ins and Toppings
13 -
1 pint (292g) fresh blueberries
14 -
1/2 cup toasted walnuts, finely chopped
15 -
2 Tablespoons sparkling sugar (optional)
# Instructions:
01 -
Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners and set aside
02 -
In a large bowl, sift together flour, baking powder, nutmeg, cinnamon, and salt; set aside
03 -
In another large bowl, whisk together melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas until fully incorporated
04 -
Add dry ingredients to wet ingredients and, using a rubber spatula, mix until just combined. Do not over mix
05 -
Fold in blueberries and walnuts, mixing just until combined
06 -
Divide batter evenly among prepared muffin cups, filling each all the way to the top
07 -
Press a few extra blueberries into the top of each muffin and sprinkle with sparkling sugar, if using
08 -
Bake in center of middle rack for 24-26 minutes, until tops are puffed up and golden brown, and a toothpick inserted comes out clean or with few moist crumbs
09 -
Cool muffins at least 15 minutes in the pan before serving warm or transferring to a cooling rack
# Notes:
01 -
If your oven runs hot, bake at 375°F for 25-26 minutes
02 -
Always bake muffins on the middle rack
03 -
Place muffin tin on a baking sheet to prevent burnt bottoms