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Not too sweet and delightfully moist, these Banana Blueberry Muffins are the perfect breakfast treat! Fresh blueberries work best, but frozen blueberries will work in a pinch. Be sure to fill the muffin cups all the way up to the top for giant domed muffin tops!
Banana Blueberry Muffin Recipe
I’m pretty sure we’ve all had a blueberry muffin at some point in our lives! And the same can be said for banana muffins. They’re in every coffee shop pastry case and on every bakery menu! But what about a banana blueberry muffin? Have you ever had one?
If not, please stop everything because you HAVE to try this recipe asap! Seriously! These are some of the BEST muffins I’ve ever had. They’re so moist, have just the right amount of banana flavor and spice, and are exploding with juicy blueberries. If I could only eat one muffin for the rest of my life… I very well might choose THESE muffins. They’re that good!
Tips and Tricks for Recipe Success:
- As always, I strongly suggest weighing your flour! If you don’t you might want to reduce the flour by a tablespoon or two, as measuring cups usually pack more flour than what’s called for. And too much flour leads to DRY muffins.
- Be sure to bring your eggs and sour cream to room temperature! Cold ingredients don’t bond!
- Preheat your oven at least 30 minutes before you plan on baking! And if your oven runs hot, you may want to bake these at 375 instead of 400, so they don’t burn.
- Depending on your oven, the muffins will take anywhere from 20 to 25 minutes to fully bake. They’re done when they’re lightly brown on top and a toothpick inserted in the center of a muffin comes out clean!
- Be sure to use SUPER ripe bananas! And mash the bananas well before adding them to the batter.
- For best results, follow this recipe exactly as written! If you… say, use coconut oil instead of butter or while wheat flour instead of all purpose flour, I cannot guarantee the results will be desirable! Experiment at your own risk 😉
Let’s Bake Blueberry Banana Muffins!
- Good news, no electric mixer is needed for this recipe! Simply combine the flour, baking powder, and spices together in one bowl. And then mix the eggs, sour cream, butter, mashed bananas, sugar and brown sugar, and vanilla together in a separate large bowl.
- Mix the dry ingredients into wet ingredients, and be sure to mix until just combined! Then fold in the blueberries! You can also fold in a 1/2 cup of toasted walnut or pecans.
- Divide the batter among the muffin molds, filling each mold ALL the way to the top. I use a large cookie scoop to do this, but you can use a lightly greased 1/4 cup measuring cup.
- Optional, but I like to sprinkle the tops of each muffin with a few extra blueberries and then some sparkling sugar. This extra step creates stunning bakery-style muffins!
- Bake for about 24 minutes, then cool in the tin for a few minutes before serving. You can serve warm or cool completely!
Next time you have ripe bananas on your hands, treat yourself to the best blueberry banana muffins ever! I love serving these for breakfast, but they’re equally great as an afternoon treat with a cup of coffee or tea! And you can freeze them for up to 2 months! Enjoy!
More Blueberry Muffin Recipes:
- Healthy Greek Yogurt and Honey Blueberry Muffins
- Blueberry Muffins
- Blueberry Lemon Poppy Seed Muffins
- Jumbo Blueberry Crumb Muffins
- Blueberry Cornbread Muffins with Brown Butter and Honey
- Greek Yogurt Blueberry Crumble Muffins
Ultra Moist Blueberry Banana Muffins
Not too sweet and delightfully moist, these Ultra Moist Banana Blueberry Muffins are the perfect breakfast treat! Fresh blueberries work best, but frozen blueberries will work in a pinch. Be sure to fill the muffin cups all the way up to the top for giant domed muffin tops!
Ingredients
- 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 cup (227 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.
Video
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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Delicious, although I used a mixture of dark brown sugar and caster sugar (106g) and omitted the 99g of granulated sugar. Used kefir yoghurt in place of the sour cream and added some flaxseed and chia seeds for extra nutrition. Also used double the cinnamon and half the fresh blueberries but it worked. Got 18 out of the mixture so planning to freeze some. Thank you!
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.