Description
These Blueberry Banana Muffins with Sour Cream deliver a moist, tender crumb with a perfect balance of sweet bananas and tart blueberries. Enhanced with warm spices of cinnamon and cardamom, these muffins rise beautifully with a domed top thanks to the unique high-heat start baking method. Ideal for breakfast or a wholesome snack, they stay fresh for days and freeze well for longer storage.
Ingredients
Scale
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
- 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
- Preheat and Prepare: Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners. Measure out the blueberries and place them back into the freezer until needed, ensuring they remain frozen.
- Melt Butter and Prepare Eggs: Melt the butter over medium low heat and allow it to cool until barely warm, about 90°F. Crack the eggs into a small bowl and set aside.
- Combine Dry Ingredients: In a bowl, whisk together 2 cups of the flour, baking soda, and salt for 30 seconds to combine evenly.
- Cream Sugar and Eggs: In a large bowl, combine sugar, cinnamon, and cardamom. Add eggs and vanilla extract. Whisk for 1 minute until the mixture is creamy and lighter in color.
- Mash Bananas: In a medium bowl, mash the bananas with a fork or potato smasher until smooth. Then whisk to make creamy and incorporate thoroughly.
- Add Bananas, Butter, and Sour Cream: Add the mashed bananas to the sugar and egg mixture and mix until fully incorporated. Whisk in the cooled melted butter, followed by the sour cream. Let the batter rest for 5 minutes.
- Prepare Blueberries: Toss 1-1/2 cups of frozen blueberries with 2 teaspoons of flour to prevent sinking.
- Combine Batter and Dry Ingredients: Fold half of the dry ingredients into the wet batter with a silicone spatula until incorporated, then add the remaining dry ingredients and fold until no streaks of flour remain. Scrape the bottom of the bowl to ensure full incorporation. Gently fold in the floured blueberries.
- Fill Muffin Cups and Top: Divide the batter evenly among the 12 muffin cups. Top each muffin with 3-4 of the remaining frozen blueberries without flour coating.
- Bake Muffins: Bake at 425°F for 7 minutes to create a burst of steam for rising. Without opening the oven door, reduce the temperature to 350°F and continue baking for an additional 16 minutes. Check for doneness by an internal temperature of about 200°F using an instant-read thermometer.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Store and Reheat: Store muffins at room temperature in an airtight container for up to 3 days. For freezing, wrap each muffin in plastic wrap and place in a freezer-safe bag or container for up to 2 months. To reheat, thaw overnight in the refrigerator or at room temperature for about an hour, then warm in the oven at 350°F for 5 minutes or in the microwave.
Notes
- Preventing Blueberry Sinking: Tossing blueberries with flour before adding to the batter helps keep them suspended and prevents sinking.
- Room Temperature Ingredients: Use room temperature eggs and sour cream for smoother incorporation and a uniform batter texture.
- High-Heat Start: Starting the bake at a high temperature creates steam that encourages muffin rise and domed tops, then lowering the temperature ensures even baking without over-browning.
- Doneness Test: Muffins are done when an instant-read thermometer registers 200°F, or a toothpick inserted comes out with a few moist crumbs, and muffins spring back when lightly pressed.
