Easy Banana Blueberry Muffins

these sweet banana blueberry muffin Made with ripe bananas and fresh blueberries. The combination of banana bread and blueberry muffins is the best!

Do you like blueberry muffins? Check out my classic blueberry muffin recipe, or my recipe. blueberry and cream muffins!

Crazy moist banana blueberry muffins!

When I thought blueberry muffins couldn’t be any better, I took the plunge and added bananas. To be honest, I had some old bananas so I made them out of necessity, but it turned out to be a delicious discovery! Two of my favorites of him gathered in one place of his. Banana bread and blueberry muffins. These simple homemade muffins are perfect for a premade breakfast or brunch, or to use up old bananas. The sweetness of blueberries and the flavor of bananas are a perfect match.

What’s so delicious about these muffins?

• texture: The combination of banana and sour cream gives a moist cake-like taste.
• easy to prepare: No mixer needed, just a bowl and a spoon!
• baking time: About 25 minutes
• topping: I sprinkled some raw sugar on top for a little crunchiness, but if you like crumble topping, you can top it with streusel like you would on a banana muffin.

Things necessary

Before we start, let’s take a look at the main ingredients. Here’s what you’ll need to make blueberry banana muffins:

• banana: The more ripe a banana is, the better it tastes. If possible, try to use bananas with lots of brown spots on the skin.
• Melted butter: You can use either salted or unsalted butter, so it doesn’t matter which one you mix.
• granulated sugar, eggs, vanilla extract
• sour cream: This makes the muffins very moist.
• Dry Ingredients: Baking Soda, salt, flour
• blueberry: Use fresh blueberries if possible.
• option: Add coarse sugar to the surface of the muffins.

Can I use frozen blueberries in my blueberry muffins?

of course! I like to use fresh ones, but especially in the summer when they are in season and you can pick them yourself, you can freeze them. Simply thaw and pat dry to avoid adding excess moisture to the dough.

What can I substitute for sour cream?

please do not worry. This recipe does not taste like sour cream. The sour cream simply hydrates the muffins and gives them that perfect crumb. If you don’t have sour cream, this recipe offers some substitutions.

• plain greek yogurt
• buttermilk
• crème fraiche
• regular yogurt

How to make banana blueberry muffins:

What I love most about making these banana blueberry muffins is that they take about 40 minutes from start to finish, and then you have plenty of premade breakfast. You never know when you might need a quick breakfast on the go, so muffins are handy to have on hand any time of the week.

Prepare the fruit: Wash the blueberries and pat dry. If using frozen blueberries, thaw and pat dry. Mash the bananas with a fork in a bowl and set aside.

Make the muffin dough: IPlace melted butter, sugar, eggs and vanilla in a large bowl and stir until smooth. Then add sour cream, mashed bananas, baking soda and salt and stir until blended. Then mix in the flour. Fold in the blueberries.

Fill the muffin pan. Line muffin tins with cupcake liners and pour 1/4 cup batter into each tin. Sprinkle some sugar on top to make it crispy. I use raw sugar.

bake: Bake at 350°F for 25 to 30 minutes or until muffins are set and clean with a toothpick stuck in center. Allow muffins to cool on wire cooling racks and serve.

Should I use paper liners when baking muffins?

No, if you don’t have a liner, you can coat the muffin pan with nonstick spray or butter it. I like to use cupcake liners on my cupcakes/muffins. This makes it easier to unmold the muffins and keeps them fresh.

Tips and Tricks:

It’s easy? These muffins are ready in no time and ready in no time. Here are some tips to make your banana-blueberry muffins even easier to prepare.

• Dough weighing: I love using a large ice cream scoop to separate the dough into the liner. This makes the process very quick while the muffins are all the same size. Once you start using a scoop, you can’t go back!
• Dust blueberries in flour. If you’re worried about the blueberries soaking the color into the dough or sinking to the bottom, shove the blueberries in about a tablespoon of flour. Normally you don’t need to do this for muffins, but if it bothers you, you should.
• Do not over mix the dough. Overmixing the batter will result in thick, hard muffins instead of light, fluffy muffins, so keep stirring until everything is just blended.
• Use room temperature materials: It’s a good idea to let the sour cream and eggs come to room temperature so everything mixes more smoothly. Using refrigerated ingredients creates even more resistance.

variation:

These muffins can be easily adjusted to your own taste. Here are some quick ideas.

• You can use any kind of berries. Blackberries and raspberries are best.
• Add some coconut! Just 1/4 cup provides great flavor and texture, plus added fiber.
• Make it gluten-free by adding 4 cups-style gluten-free flour.
• Make a crumb topping on it. Combine 1/3 cup granulated sugar, 1/3 cup light brown sugar, 1/4 teaspoon salt, 1/2 cup melted butter, and 1 1/2 cups all-purpose flour. Sprinkle this over the dough before baking.
• addition chocolate chips. I’m not sure if I would make this with blueberries, but if you make this into a raspberry banana muffin, it would be delicious with the added chocolate.
• Add Chopped Nuts: 1/2 cup of chopped walnuts or pecans in the dough would be delicious. Or add sliced ​​almonds on top of the muffins.

Storage/freezing method:

The best way to store these muffins is at room temperature in an airtight container. Can be stored for up to 3 days. If it must be refrigerated, it may keep for several days.

To freeze: Place muffins in an airtight container or ziplock bag and freeze for up to 30 days for maximum freshness. Thaw in the refrigerator overnight before serving.

More muffin recipes to try:

Print

pin for later