Banana Blueberry Muffins

These Banana Blueberry Muffins are soft, moist, and bursting with juicy blueberries in every bite. Ripe bananas, warm spices like cinnamon and nutmeg, and a hint of brown sugar bring cozy flavor to these easy muffins.

Prep Time10

Cook Time20

Course: Muffin recipes

Cuisine: American

Keyword: banana blueberry muffins, blueberry muffins, muffins

Servings:

Author: Tatiana

Equipment

Ingredients

Banana Blueberry Muffin Batter

2¾ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup unsalted butter melted and slightly cooled
½ cup packed light brown sugar
½ cup granulated sugar
3 large eggs at room temperature
2 teaspoons pure vanilla extract
¾ cup full-fat sour cream
1 cup mashed ripe banana
1 pint fresh blueberries
¼ cup white chocolate chunks or chips, plus more for pressing into each muffin (optional)

Crumble Topping

½ cup all-purpose flour
⅓ cup light brown sugar packed
¼ teaspoon ground cinnamon
¼ cup cold unsalted butter cut into small cubes

Instructions

Preheat the oven to 400°F (200°C) °F. Line a 12-cup muffin tin with paper liners and set aside.
Make the crumble topping (if using): In a small bowl, combine ½ cup all-purpose flour, ⅓ cup packed light brown sugar, and ¼ teaspoon ground cinnamon. Cut in ¼ cup cold unsalted butter using your fingers or a fork until the mixture resembles coarse crumbs. Keep in the fridge.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
Mix the wet ingredients: In another large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, vanilla, sour cream, and mashed bananas until well combined.
Combine wet and dry: Add the dry ingredients to the wet mixture. Using a rubber spatula, mix until just combined—don’t overmix.
Fold in the mix-ins: Gently fold in the blueberries and white chocolate chunks (optional), mixing just until distributed evenly throughout the batter.
Fill the muffin cups: Divide the batter evenly among the prepared muffin liners, filling each one to the top. If desired, press a few extra blueberries or white chocolate chunks into the top of each muffin.
Add the crumble topping: Sprinkle the prepared crumble evenly over each muffin.
Bake on the center rack for 24–26 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and serve: Let the muffins cool in the pan for at least 15 minutes before serving warm or transferring to a wire rack to cool completely.

Notes

Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat briefly in the microwave for that just-baked feel.

Nutrition