Best Blueberry Banana Muffins
These blueberry banana muffins are the best breakfast and snack! They're moist, fluffy, and bursting with fresh fruit!
Servings: 12 muffins
Calories: 209kcal
Equipment
- Muffin pan with liners
- Mixing bowls
- Whisk
- Spatula
- Measuring spoons
Ingredients
- 1¾ cups (218.75 g) all-purpose flour weighed in grams or spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (1) fresh blueberries frozen can be used but do not thaw
- 6 tablespoons (88.72 ml) vegetable oil or other neutral oil
- ⅔ cup (133.33 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- ¼ cup (60 g) sour cream room temperature
- 1 cup (240 g) mashed bananas overripe (2-3 medium bananas)
Instructions
- Preheat oven to 400°F and fill a muffin pan with liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Toss in the blueberries to lightly coat in flour mixture.
- In a large bowl, whisk together the vegetable oil and sugar really well. Mix in the vanilla, egg, and sour cream, followed by the mashed bananas.
- Gently fold the dry ingredients into the wet ingredients just until the flour streaks disappear.
- Evenly distribute the batter into 12 muffin liners and bake on the middle rack at 400°F for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F and continue to bake until a toothpick comes out clean (about 15-20 more minutes; 20-25 minutes total).
- Once the muffins are cool enough to touch, transfer them to a wire rack to cool completely.
Notes
These muffins are best enjoyed the day after making them so that the flavor and texture have had time to fully develop!
Storage: Store cooled muffins in an airtight container at room temperature for up to 5 days or in the freezer for 1 month.
Nutrition: The provided nutrition information is an estimate for 1 muffin. Accuracy is not guaranteed.
Jumbo Muffins: Fill jumbo muffin liners and bake at 425°F for 5 minutes then reduce temperature to 375°F and bake until a toothpick comes out clean (about 20-25 minutes total).
Mini Muffins: Bake mini muffins at 350°F for 10-15 minutes.
Nutrition
Calories: 209kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 18mg | Sodium: 111mg | Potassium: 109mg | Fiber: 1g | Sugar: 15g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
