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Servings:

Blueberry Banana Muffins

Perfectly sweet, delightfully moist, and bursting with juicy blueberries, these Blueberry Banana Muffins are the perfect muffin to enjoy in the morning – tender, buttery, filled with banana and blueberry flavor, and warm from the oven!

Total Time

55min

5.0

1 Rating

Author: Snowflakes & Coffeecakes

Servings:

Ingredients

•

Farmhouse Eggs® Large Brown Eggs , room temperature

•

3/4 cup

Sour Cream , room temperature

•

1/2 cup

Unsalted Butter

•

3 cups

All-Purpose Flour

•

1 Tbsp

Baking Powder

•

1/2 tsp

Salt

•

1/4 tsp

Freshly Grated Whole Nutmeg

•

1/4 tsp

Simply Organic Cinnamon, Ground

•

1 cup

Ripe Mashed Bananas

•

1/2 cup

Brown Sugar , firmly packed

•

1/2 cup

Granulated Sugar

•

2 tsp

Pure Vanilla Extract

•

2 cups

Fresh Blueberries

or Frozen Blueberries

•

1/2 cup

Finely Chopped Roasted Walnuts

or Toasted Pecans

(optional)

•

2 Tbsp

Sparkling Sugar

(optional)

Cooking Instructions

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.

In a large bowl, whisk together the All-Purpose Flour (3 cups) , Baking Powder (1 Tbsp) , Salt (1/2 tsp) , Simply Organic Cinnamon, Ground (1/4 tsp) , and Whole Nutmeg (1/4 tsp) until well combined.

In a separate large bowl, whisk together the Unsalted Butter (1/2 cup) , Granulated Sugar (1/2 cup) , Brown Sugar (1/2 cup) , Bananas (1 cup) , Farmhouse Eggs® Large Brown Eggs (2) , Pure Vanilla Extract (2 tsp) , and Sour Cream (3/4 cup) until well blended.

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!

Fold in Fresh Blueberries (2 cups) and Roasted Walnuts (1/2 cup) , stirring gently just until evenly blended. This muffin batter will be thicker than the usual muffin batter – don't worry!

Divide batter evenly between 12 muffin cups, using a large cookie scoop to fill each all the way to the top.

Press a few blueberries on top and sprinkle with Sparkling Sugar (2 Tbsp) .

Bake, in the center of the middle rack, for 5 minutes.

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.

10.

Cool muffins for at least 15 minutes in the pan before serving. Serve warm or at room temperature.

Author's Notes

Store leftovers in an airtight container at room temperature or in the refrigerator for up to 3 days. These muffins also freeze well for up to 2 months – layer in an airtight container between layers of parchment paper.
You can warm these up by heating them in the microwave for 20 seconds on 50% power.

Nutrition Per Serving

CALORIES

360

FAT

14.5 g

PROTEIN

5.9 g

CARBS

51.8 g