During these past couple of weeks I have been making a gazillion muffin recipes. I really wanted to work on getting the tops not to sink and I think I finally found the secret.
This recipe is made with regular all-purpose flour which isn’t super “healthy.” However, I think the banana helps naturally sweeten the muffins without over doing it with sugar. I typically make these with 1/2 a cup of sugar because I want to watch my intake. They are still delicious. If you want something sweet and satisfying, I suggest using the whole cup of sugar as the recipe says below.
The batter is pretty thick once you combine all the ingredients. Don’t let this scare you like it did me. It almost looks like cookie batter. However, when cooked, the muffins should not be dry.
Before baking, I did add a couple of more blueberries on top so they could look aesthetically. This is completely optional.
That’s pretty much all the tips I have for this recipe. Get up and try these delicious muffins. I know you’re at home keeping your distance during this COVID-19 Pandemic. Baking these muffins is the best time of your life right now.
Blueberry Banana Muffins
All you need for breakfast is this blueberry delight!
- 2 cups all-purpose flour
- 1/2 tbsp baking soda
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup granulated sugar
- 1 ripe banana
- 4 tbsp butter, melted
- 1/2 cup sour cream
- 1 cup blueberries
- Preheat oven to 350 F.
- In a medium bowl, mix flour, baking soda, baking powder, and salt together. Mix well.
- In a different bowl, add eggs and whisk for 30 seconds.
- Add sugar, banana, sour cream, and melted butter to egg mixture. Mix well.
- Add blueberries to flour mixture. (save some to place on top if you’d like to)
- Mix wet ingredients into the flour mixture using a spatula. Fold ingredients together.
- Oil cupcake pan with non-stick spray.
- Using an ice cream scoop (or 1/4 measuring cup), scoop batter into tins.
- Bake in oven for 10-13 minutes.