Ultra Moist Banana Blueberry Muffins



  • Ingredients
  • 3 cups (360 grams) all-purpose flour
  • 1 Tablespoon (14 grams) baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (113 grams) unsalted butter, melted and slightly cooled
  • 1/2 cup (106 grams) light brown sugar, packed
  • 1/2 cup (99 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (170 grams) full-fat sour cream
  • 1 cup (227 grams) mashed ripe banana
  • 1 pint (292 grams) fresh blueberries
  • 1/2 cup toasted walnuts, finely chopped
  • 2 Tablespoons sparkling sugar, optional
  • 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.
  • Press a few extra blueberries into the top of each muffin and then add sprinkle with sparkling sugar, if using. 
  • Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.
  • Cool muffins at least 15 minutes in the pan before serving warm or transferring to a cooling rack.
  • 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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