Name: Blueberry Banana Muffins
Prep time: 15 min
Cook time: 26 min
Total time: 55 min
Cuisine: American
Ingredients: 2¾ cups (330 g) all-purpose flour; 1 Tbsp (14 g) baking powder; ½ tsp salt; ¼ tsp ground nutmeg; ¼ tsp ground cinnamon; 1 cup (227 g) ripe banana, mashed; 1 cup (227 g) melted unsalted butter; ½ cup (106 g) packed light brown sugar; ½ cup (99 g) granulated sugar; 3 large eggs; 2 tsp pure vanilla extract; ¾ cup (170 g) full-fat sour cream; 1 pint (292 g) fresh blueberries; ½ cup toasted walnuts, chopped; 2 Tbsp sparkling sugar (optional)

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Short Description

Moist and tender muffins packed with sweet blueberries, ripe bananas, and crunchy walnuts, all baked in a golden, cinnamon‑nutmeg infused crumb—perfect for breakfast or snack time.

Why You’ll Love This Recipe

Loaded with fruit and nuts: Each bite bursts with fresh berries, banana, and toasted walnuts
Ultra moist texture: Sour cream and banana keep these muffins soft and rich
Balanced sweetness: Brown and granulated sugars add depth, with optional sparkling sugar for a fun crunch
Easy to make: One bowl for wet, one for dry, fold everything together—less mess, great results

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients

2¾ cups (330 g) all‑purpose flour
1 Tbsp (14 g) baking powder
½ tsp salt
¼ tsp ground nutmeg
¼ tsp ground cinnamon

Wet Ingredients

1 cup (227 g) ripe banana, mashed
1 cup (227 g) melted unsalted butter, slightly cooled
½ cup (106 g) packed light brown sugar
½ cup (99 g) granulated sugar
3 large eggs, room temperature
2 tsp pure vanilla extract
¾ cup (170 g) full‑fat sour cream

Mix‑Ins and Toppings

1 pint (292 g) fresh blueberries
½ cup toasted walnuts, finely chopped
2 Tbsp sparkling sugar (optional, for topping)

Directions

Preheat oven to 400 °F. Line a 12‑cup muffin tin with liners and set aside.
Combine dry ingredients: In a large bowl, sift together flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
Mix wet ingredients: In another bowl, whisk melted butter, brown sugar, granulated sugar, eggs, vanilla, sour cream, and mashed banana until fully incorporated.
Incorporate dry into wet: Add the flour mixture to the banana mixture. Using a rubber spatula, gently fold until just combined—don’t overmix to keep muffins tender.
Fold in fruit and nuts: Gently stir in blueberries and chopped walnuts until evenly distributed.
Fill the tins: Divide batter evenly among the 12 cups, filling each to the top. Press extra blueberries into each muffin and sprinkle tops with sparkling sugar if using.
Bake: Place on the middle rack and bake for 24–26 minutes, or until golden brown and a toothpick inserted comes out clean or with a few moist crumbs.
Cool: Let muffins cool in the pan for at least 15 minutes before serving warm or transferring to a wire rack.

Servings And Timing

Yields 12 muffins
Prep time: ~15 minutes
Bake time: 24–26 minutes
Cooling time: 15 minutes
Total time: ~55 minutes

Variations

Chocolate chip version: Substitute blueberries for 1 cup chocolate chips for a classic twist
Gluten‑free: Replace flour with a 1:1 gluten‑free baking blend; check baking powder for gluten-free certification
Tropical twist: Add shredded coconut and swap walnuts for macadamia nuts
Spiced up: Add ½ tsp ground ginger or cardamom to the dry mix for extra warmth
Extra crunchy topping: Add a streusel made from ¼ cup flour, 2 Tbsp sugar, and 2 Tbsp cold butter sprinkled on top before baking

Storage/Reheating

Room temperature: Store cooled muffins in an airtight container for up to 2 days
Refrigerator: Keeps for 4 days; bring to room temperature or warm before serving
Freezer: Freeze cooled muffins in a sealed bag for up to 2 months; thaw overnight
Reheat: Microwave for 15–20 seconds or warm in a 325 °F oven for 5 minutes to restore freshness

FAQs

Can I use frozen blueberries?
Yes—toss them in a bit of flour before folding to prevent them from sinking.

How ripe should the bananas be?
Very ripe with brown speckles are best—they’re sweeter and more flavorful.

Why not overmix the batter?
Overmixing develops gluten, which makes muffins dense. Gentle folding keeps them tender.

Can I substitute yogurt for sour cream?
Yes—plain Greek or regular yogurt works well, though texture may be slightly different.

Do walnuts need to be toasted?
Toasting enhances their flavor, but raw walnuts are fine too—muffin texture will be slightly softer.

Can I halve the recipe?
Yes—use 6 muffin liners and halve all ingredients to make 6 muffins.

Is sparkling sugar necessary?
No, but it adds a pretty shine and light crunch on top.

Can I add chia or flax seeds?
Yes—stir in up to 2 Tbsp of seeds for added nutrition and texture.

Are these muffins suitable for kids?
Absolutely! Naturally sweet and fruity, with a fun nutty crunch.

How do I avoid soggy bottoms?
Ensure the pan is properly preheated and fully cooled before storing to maintain texture.

Conclusion

These Blueberry Banana Muffins are a crowd-pleasing, fruit-packed treat with a tender, moist crumb and a delightful nutty crunch. With pantry-friendly ingredients and easy prep, they’re perfect for breakfast, brunch, or anytime you want a delicious homemade snack. Enjoy!