Ingredients
Scale
- 2 and 3/4 cups (330g) all-purpose flour
- 1 tablespoon (14g) baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 cup (227g) unsalted butter, melted and slightly cooled
- 1/2 cup (106g) light brown sugar, packed
- 1/2 cup (99g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup (170g) full-fat sour cream
- 1 cup (227g) mashed ripe banana
- 1 pint (292g) fresh blueberries
- 1/2 cup toasted walnuts, finely chopped
- 2 tablespoons sparkling sugar, optional
Instructions
- Preheat the oven to 400 degrees F (200 degrees C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
- In another large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and mashed bananas until thoroughly blended.
- Combine the dry ingredients with the wet mixture using a rubber spatula, mixing until just combined. Avoid overmixing to keep the muffins tender.
- Gently fold in the blueberries and walnuts until just incorporated.
- Distribute the batter evenly into the muffin tins, filling each cup to the top.
- For finishing touches, press extra blueberries on top and sprinkle with sparkling sugar, if desired.
- Bake in the center of the oven for 24 to 26 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for at least 15 minutes before serving warm or transferring to a cooling rack.
Notes
For a touch of extra sweetness, use sparkling sugar on top before baking.
Substitute walnuts with pecans or omit for nut-free muffins.
These muffins can be frozen for up to 3 months; thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 16g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg