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RECIPE
15 INGREDIENTS 10 STEPS 55min

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!
Blueberry Banana Muffins Recipe | SideChef
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!
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
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My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
55min
Total Time
40min
Active Time
$0.94
Cost Per Serving

Ingredients

Servings
12
US / METRIC
2
Large Eggs , room temperature
3/4 cup
Sour Cream , room temperature
1/2 cup
melted and slightly cooled
1 Tbsp
Baking Powder
1/2 tsp
1/4 tsp
Freshly Grated Whole Nutmeg
1/4 tsp
Ground Cinnamon
1 cup
Ripe Mashed Bananas
1/2 cup
Brown Sugar , firmly packed
1/2 Tbsp
Pure Vanilla Extract
2 cups
or Frozen Blueberries
1/2 cup
fein gehackt Roasted Walnuts
or Toasted Pecans
(optional)
2 Tbsp
Sparkling Sugar
(optional)
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Delivery & Pickup From
Estimated Total: Estimated Total:
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
360
FAT
14.5 g
PROTEIN
5.9 g
CARBS
51.8 g

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.

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 (3 cups) , Baking Powder (1 Tbsp) , Salt (1/2 tsp) , Ground Cinnamon (1/4 tsp) , and Whole Nutmeg (1/4 tsp) until well combined.
Step 3
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) , Large Eggs (2) , Pure Vanilla Extract (1/2 Tbsp) , and Sour Cream (3/4 cup) 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 (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!
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 (2 Tbsp) .
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.
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Nutrition Per Serving
Calories
360
% Daily Value*
Fat
14.5 g
19%
Saturated Fat
7.3 g
36%
Trans Fat
0.0 g
--
Cholesterol
65.3 mg
22%
Carbohydrates
51.8 g
19%
Fiber
2.3 g
8%
Sugars
25.0 g
--
Protein
5.9 g
12%
Sodium
277.6 mg
12%
Vitamin D
--
--
Calcium
64.7 mg
5%
Iron
1.8 mg
10%
Potassium
102.5 mg
2%
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