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)
Ground Cinnamon (1/4 tsp)
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)
Large Eggs (2)
Pure Vanilla Extract (1/2 Tbsp)
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!
Fresh Blueberries (2 cups)
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.
Cool muffins for at least 15 minutes in the pan before serving. Serve warm or at room temperature.