Get ready to transform your breakfast or snack time with the most heavenly Sour Cream Blueberry Banana Muffins you've ever tasted! Imagine biting into a perfectly soft, tender muffin bursting with juicy blueberries and the rich, comforting flavor of ripe bananas. These aren't just any ordinary muffins - they're a magical combination of tangy sour cream, sweet fruit, and a delicate crumb that will have everyone begging for your recipe. Whether you're a baking novice or a seasoned pro, these muffins are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup mashed ripe bananas
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. Ensure bananas are completely broken down with minimal lumps.
- Add sour cream, sugar, vegetable oil, egg, and vanilla extract to the mashed bananas. Whisk thoroughly until all ingredients are well combined and the mixture is smooth.
- In a separate bowl, sift together all-purpose flour, baking soda, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until the flour is incorporated, being careful not to overmix, which can result in tough muffins.
- Carefully fold in the blueberries, using light strokes to distribute them evenly without crushing the berries.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days, or freeze for longer storage.
Tips
- Use overripe bananas for maximum flavor and natural sweetness. The darker and spottier, the better!
- Don't overmix the batter - mix just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- For extra-plump blueberries, toss them in a light dusting of flour before folding into the batter. This prevents them from sinking to the bottom.
- Check your baking soda's freshness - old leavening agents can result in flat, dense muffins.
- For a bakery-style look, sprinkle a little sugar on top of the muffins before baking to create a beautiful, slightly crisp top.
- Let the muffins cool slightly in the pan before removing to prevent them from falling apart.
- For maximum moisture, store the muffins in an airtight container and enjoy within 2-3 days, or freeze for up to a month.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 25mg
