Blueberry Banana Muffins
Perfectly sweet, delightfully moist, and bursting with juicy blueberries, these Blueberry Banana Muffins are the perfect muffin to enjoy in the morning – tender, buttery, filled with banana and blueberry flavor, and warm from the oven!
Ingredients
Cooking Instructions
step 1
Preheat the oven to 400 degrees F (200 degrees C) and place the rack in the middle of the oven; line the muffin pan with paper liners.
step 2
In a large bowl, whisk together the All-Purpose Flour (3 cups), Baking Powder (1 Tbsp), Salt (1/2 tsp), Simply Organic Cinnamon, Ground (1/4 tsp), and Whole Nutmeg (1/4 tsp) until well combined.
step 3
In a separate large bowl, whisk together the Unsalted Butter (1/2 cup), Granulated Sugar (1/2 cup), Brown Sugar (1/2 cup), Banana (1 cup), Farmhouse Eggs® Large Brown Eggs (2), Pure Vanilla Extract (2 tsp), and Sour Cream (3/4 cup) until well blended.
step 4
Add the flour mixture to the wet ingredients and, using a silicone spatula, mix until just combined. Do not over mix or your muffins will be dry!
step 5
Fold in Fresh Blueberries (2 cups) and Roasted Walnuts (1/2 cup), stirring gently just until evenly blended. This muffin batter will be thicker than the usual muffin batter – don't worry!
step 6
Divide batter evenly between 12 muffin cups, using a large cookie scoop to fill each all the way to the top.
step 7
Press a few blueberries on top and sprinkle with Sparkling Sugar (2 Tbsp).
step 8
Bake, in the center of the middle rack, for 5 minutes.
step 9
Reduce oven temperature to 375 degrees F (190 degrees C). Continue baking for 20-25 minutes, or until the tops are puffed up and golden brown and a toothpick inserted in the middle comes out clean or with just a few moist crumbs attached.
step 10
Cool muffins for at least 15 minutes in the pan before serving. Serve warm or at room temperature.
