Description
Moist, fruit-packed blueberry banana muffins with crunchy walnuts and warm spices, perfect for breakfast, brunch, or snacking anytime.
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)
Instructions
- Preheat oven to 400 °F. Line a 12-cup muffin tin with liners.
- In a large bowl, whisk flour, baking powder, salt, nutmeg, and cinnamon.
- In another bowl, whisk butter, brown sugar, granulated sugar, eggs, vanilla, sour cream, and mashed banana.
- Fold dry ingredients into wet until just combined. Do not overmix.
- Gently stir in blueberries and walnuts.
- Divide batter evenly into muffin cups. Press extra berries on top and sprinkle with sparkling sugar if desired.
- Bake for 24–26 minutes or until golden and a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack.
Notes
- Use overripe bananas for best flavor.
- Frozen blueberries can be used—do not thaw before adding.
- Toasted walnuts give a richer flavor, but raw also works.
- Store at room temp, refrigerate, or freeze as needed.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 19g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
