Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C) and place the rack in the middle of the oven; line the muffin pan with paper liners.
Step 2
In a large bowl, whisk together the
All-Purpose Flour (375 g)
,
Baking Powder (10 g)
,
Salt (3 g)
,
Ground Cinnamon (as needed)
, and
Whole Nutmeg (as needed)
until well combined.
Step 3
In a separate large bowl, whisk together the
Unsalted Butter (110 g)
,
Granulated Sugar (100 g)
,
Brown Sugar (110 g)
,
Bananas (150 g)
,
Farmhouse Eggs® Large Brown Eggs (2)
,
Pure Vanilla Extract (10 mL)
, and
Sour Cream (180 g)
until well blended.
Step 4
Add the flour mixture to the wet ingredients and, using a silicone spatula, mix until just combined. Do not over mix or your muffins will be dry!
Step 5
Fold in
Fresh Blueberries (300 g)
and
Roasted Walnuts (60 g)
, stirring gently just until evenly blended. This muffin batter will be thicker than the usual muffin batter – don't worry!
Step 6
Divide batter evenly between 12 muffin cups, using a large cookie scoop to fill each all the way to the top.
Step 7
Press a few blueberries on top and sprinkle with
Sparkling Sugar (30 g)
.
Step 8
Bake, in the center of the middle rack, for 5 minutes.
Step 9
Reduce oven temperature to 375 degrees F (190 degrees C). Continue baking for 20-25 minutes, or until the tops are puffed up and golden brown and a toothpick inserted in the middle comes out clean or with just a few moist crumbs attached.
Step 10
Cool muffins for at least 15 minutes in the pan before serving. Serve warm or at room temperature.
