Breakfast & Brunchcookiesandcups4.9
Banana Blueberry Muffins
These wholesome banana blueberry muffins are moist, tender, and bursting with fresh, juicy blueberries. They're easy to make in one bowl for a delicious make-ahead breakfast, and they're freezer-friendly, too!
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
📝 Preparation Steps
1
Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
2
In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
medium bananas3
3
In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
eggs2vanilla2 teaspoonsmedium bananas3baking soda1 teaspoon
4
Fold in the blueberries.
5
Top each muffin with an equal portion of the coarse sugar if desired.
6
Bake for ⏱️ 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
7
Allow the muffins to cool in the pan for ⏱️ 10 minutes, and then remove and cool on a wire rack, or serve warm.
Nutrition Facts
calories
272 calories
fat Content
10.1 g
fiber Content
1.6 g
sugar Content
26.1 g
sodium Content
228.9 mg
protein Content
3.8 g
trans Fat Content
0 g
cholesterol Content
54.7 mg
carbohydrate Content
42.6 g
saturated Fat Content
5.9 g
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