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Close up of banana blueberry muffin.
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5 from 4 votes

Banana Blueberry Muffins

These banana blueberry muffins are super easy to make banana muffins filled with frozen wild blueberries.
Prep Time15 minutes
Cook Time25 minutes
Resting Time30 minutes
Total Time1 hour 10 minutes
Servings: 12 muffins
Calories: 238kcal

Ingredients

  • 2 cups All-purpose flour
  • 2 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ cup Unsalted butter melted and cooled
  • ¾ cup Brown sugar packed light or dark
  • 2 Large eggs room temperature
  • ¼ cup Sour cream room temperature
  • 3 Ripe bananas mashed. Equal to 1 cup
  • 1 teaspoon Pure vanilla extract
  • cup Wild blueberries frozen plus more to top the muffins
  • 1 tablespoon All-purpose flour
  • Coarse sugar to top the muffins

Instructions

  • In a large bowl, mash the bananas using a potato masher or a fork. Add in the melted butter, brown sugar, eggs, sour cream, and vanilla. Mix until smooth.
    ½ cup Unsalted butter, ¾ cup Brown sugar, 2 Large eggs, ¼ cup Sour cream, 3 Ripe bananas, 1 teaspoon Pure vanilla extract
  • Add in the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined. There will be lumps. Mix the blueberries and the 1 tablespoon of flour. Then, add in the blueberries.
    2 cups All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, 1 teaspoon Ground cinnamon, ⅔ cup Wild blueberries, 1 tablespoon All-purpose flour
  • Cover and let it sit for 30 minutes to get a higher rise on the muffins.
  • Preheat the oven to 350°F. Line a muffin pan with muffin liners. TIP: The best way to get extra domed muffin tops is to only add batter to every other muffin cup.
  • Use an ice cream scoop to scoop the batter into the muffin liners. It should be full to the top. Then, add extra blueberries and coarse sugar on top.
    Coarse sugar
  • Bake for 25-28 minutes until a toothpick inserted comes out with moist crumbs.
  • Let it sit in the hot pan for 10 minutes before transferring to a cooling rack.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 238kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 220mg | Potassium: 162mg | Fiber: 2g | Sugar: 18g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg