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Blueberry Banana Muffins with Sour Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 65 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 33 minutes
  • Total Time: 53 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Blueberry Banana Muffins with Sour Cream are moist, flavorful, and packed with fresh fruit. The combination of ripe bananas, tart blueberries, and creamy sour cream creates a tender muffin with a perfect crumb. A hint of cinnamon and cardamom adds warmth and spice, making this a delightful breakfast or snack option. With a simple baking process, these muffins are easy to prepare and sure to please the whole family.

Ingredients

Dry Ingredients

  • 2 cups (250 grams) unbleached all-purpose flour, plus 2 teaspoons
  • 1-1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 3/4 cup (150 grams) granulated sugar

Wet Ingredients

  • 1/2 cup (113 grams) unsalted butter, melted and cooled to about 90°F
  • 1-1/2 cups (227 grams) mashed bananas (about 3 medium bananas)
  • 2 large (100 grams) eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120 grams) full-fat sour cream, room temperature

Fruit

  • 2 cups (295 grams) frozen blueberries, divided

Instructions

  1. Preheat the oven and prepare pan: Preheat your oven to 425°F. Line a 12-cup muffin pan with paper liners. Measure out the blueberries and keep them frozen by placing them in a bowl or bag back into the freezer; do not thaw before adding to the batter.
  2. Melt butter: Melt the unsalted butter over medium-low heat until fully melted, then allow it to cool until just warm, about 90°F. Crack the eggs into a small bowl, ready for mixing.
  3. Combine dry ingredients: In a bowl, whisk together 2 cups of flour, baking soda, and kosher salt for about 30 seconds to evenly distribute the leavening and seasoning.
  4. Mix sugar and spices with eggs: In a large bowl, combine granulated sugar, ground cinnamon, and ground cardamom. Add the eggs and vanilla extract, then whisk vigorously for 1 minute until the mixture is creamy and lighter in color.
  5. Mash and incorporate bananas: In a separate medium bowl, mash bananas using a fork or potato masher until smooth. Whisk to make creamy, then add the mashed bananas to the sugar and egg mixture. Stir until fully combined.
  6. Add melted butter and sour cream: Whisk the cooled melted butter into the banana batter until thoroughly mixed. Then whisk in the full-fat sour cream and let the batter rest for 5 minutes to hydrate the ingredients.
  7. Prepare blueberries: Toss 1-1/2 cups of the frozen blueberries with 2 teaspoons of the reserved flour to coat; this helps prevent the berries from sinking in the batter.
  8. Add dry ingredients to wet mix: Add half of the dry flour mixture to the wet batter and gently fold with a silicone spatula until just incorporated. Add the remaining dry mixture and continue folding until no visible streaks of flour remain. Scrape the bottom of the bowl to make sure everything is well incorporated.
  9. Fold in blueberries: Fold the floured blueberries into the batter gently to distribute evenly without breaking the berries.
  10. Fill muffin cups: Evenly divide the batter among the 12 lined muffin cups. Sprinkle the remaining blueberries (about 1/2 cup) on top of each muffin, about 3-4 berries per cup, for a nice visual and extra burst of blueberry flavor.
  11. Bake muffins: Place the muffin pan in the preheated 425°F oven and bake for 7 minutes. Without opening the oven door, reduce the heat to 350°F and continue baking for an additional 14-16 minutes. Bake until an instant-read thermometer inserted into a muffin registers about 200°F or until a toothpick comes out clean.
  12. Cool muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.
  13. Store muffins: Store muffins at room temperature in an airtight container for up to 3 days. For longer storage, wrap each muffin in plastic wrap and place in a freezer-safe bag or container, label with date, and freeze for up to 2 months.
  14. Reheat instructions: To reheat, thaw muffins overnight in the refrigerator or at room temperature for about an hour. Warm in a microwave or oven at 350°F for 5 minutes before serving.

Notes

  • Make sure to keep blueberries frozen until just before mixing to prevent the batter from turning purple and watery.
  • Using room temperature eggs and sour cream helps to create a smoother batter and better rise.
  • Coating blueberries with flour prevents them from sinking to the bottom of the muffins.
  • Do not open the oven door when lowering the temperature to avoid heat loss and uneven baking.
  • Check doneness with an instant-read thermometer or toothpick for perfect texture.
  • Muffins are best consumed within 3 days at room temperature or can be frozen to extend freshness.

Find it online: https://ivysrecipes.com/blueberry-banana-muffins-with-sour-cream-recipe/