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.