Banana Blueberry Muffins
These moist and fluffy banana blueberry muffins are made with ripe bananas, fresh or frozen blueberries, melted butter, and sour cream for an ultra-tender crumb. One bowl, 35 minutes, bakery-style results every time.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 3 ripe bananas mashed (about ¾–1 cup)
Mix-Ins
- 1¼ cups fresh or frozen blueberries
- 2 teaspoons all-purpose flour only if using frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- Mash the bananas in a large bowl until mostly smooth.
- Whisk in the melted butter, brown sugar, and granulated sugar. Add the eggs, vanilla, and sour cream, then mix until smooth.
- Fold in the flour, baking powder, baking soda, and salt just until combined.
- If using frozen blueberries, toss them with 2 teaspoons of flour. Gently fold the blueberries into the batter, reserving a few for the tops.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Top with the reserved blueberries.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use ripe bananas: The darker the peel, the sweeter and more flavorful your muffins will be.
- Measure flour correctly: Spoon and level the flour instead of scooping it directly from the bag.
- Don't overmix: Stir just until the dry ingredients are incorporated for soft, fluffy muffins.
- Frozen blueberries work well: Add them straight from the freezer and toss with a little flour first.
- Check early: Start checking for doneness around the 18-minute mark to avoid overbaking.