Blueberry Banana Muffins

These soft and fluffy banana muffins are filled with blueberries and flavored with vanilla. They bake up perfectly - crisp edges, fluffy on the inside, juicy blueberries in every bite. This easy recipe comes together in minutes and no mixer is needed.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 243kcal

Author Allison - Celebrating Sweets

Ingredients

½ cup unsalted butter, melted and cooled slightly
⅓ cup light brown sugar, lightly packed
½ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup mashed very ripe bananas about 2-3 bananas
½ cup plain yogurt or sour cream
1 ⅔ cups all purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 ¼ cups fresh blueberries divided
1 tablespoon all purpose flour for mixing with the blueberries
1 tablespoon granulated sugar for topping the muffins

Instructions

Preheat oven to 375°F with a rack in the middle of the oven.
In a large bowl, whisk melted butter and brown sugar and ½ cup granulated sugar until well combined, about 1 full minute. Add eggs and vanilla, whisking until combined. Then add mashed banana and sour cream, whisking until combined.
In a separate bowl, combine the flour, baking soda, and salt. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until almost fully combined. Toss 1 cup blueberries with 1 tablespoon of flour, then stir into the batter.
Grease 12 standard-sized muffin cups or line with paper liners. Divide the batter evenly among the cups, filling almost all the way to the top. Using the remaining ¼ cup blueberries, add a few blueberries to the top of each muffin. Sprinkle the tops with granulated sugar. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place them directly on the rack to cool..

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