Blueberry Banana Muffins (Bakery Style)

BLUEBERRY BANANA MUFFINS (BAKERY STYLE)

6/3/2022

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! My family loves Banana Bread, Banana Muffins and Blueberries Muffins, but these bakery style muffins may be the BEST combination of banana and blueberries ever!

Blueberry Banana Muffins (Bakery Style)

TIPS & TRICKS FOR THE BEST MUFFINS:

For best results, follow this recipe exactly as written!
As always, I strongly suggest using a digital scale to weigh your ingredients. This is especially true for flour, as measuring cups usually pack more flour than what is called for. Too much flour will lead to DRY muffins!
Be sure to bring your eggs and sour cream to room temperature before you start! Cold ingredients don’t combine as well.
Make sure to use SUPER ripe bananas! The more brown your bananas are (we call these sugar spots), the better the flavor will be. And make sure to mash the bananas completely before adding them to the batter for the best texture and consistency in your muffins.
Make sure to fill the muffin cups all the way up to the top for giant domed bakery style muffin tops!
Preheat your oven at least 30 minutes before you plan on baking! I like to start my muffins at 400 degrees for the first 5 minutes, which causes the muffins to explode upwards for tall, domed muffins. After that, I reduce the heat to 375 degrees and continue to bake until they are golden brown. This keeps your muffins tall and moist.

For the best muffin results, bake in the center of your oven rack positioned in the middle of the oven.
If you find that your muffins are getting too brown, double check your oven temperature to make sure that your oven does not run hot. An oven thermometer is the best baking investment you can make! If you frequently have burnt muffin bottoms, try placing your muffin tin on a baking sheet before baking - the baking sheet will help prevent this.
For bakery style muffins, I like to sprinkle the tops of each muffin with a few extra fresh blueberries and sprinkle with sparkling sugar, which creates stunning bakery-style muffins that everyone loves!
These muffins also freeze well for up to 2 months – layer in an airtight container between layers of parchment paper.
CAN I SUBSTITUTE FROZEN BLUEBERRIES FOR FRESH BLUEBERRIES? Fresh do work best for flavor and texture, but you can use frozen blueberries if you need to.

Blueberry Banana Muffins (Bakery Style)

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Blueberry Banana Muffins (Bakery Style)

BLUEBERRY BANANA MUFFINS (BAKERY STYLE)

Blueberry Banana Muffins (Bakery Style)

INGREDIENTS:
2 large eggs (room temperature)
3/4 cup (170 grams) full-fat sour cream (room temperature)
1/2 cup (113 grams) unsalted butter (melted and slightly cooled)
3 cups (360 grams) all-purpose flour
1 tablespoon (14 grams) baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1 cup (227 grams) mashed ripe banana
1/2 cup (106 grams) light brown sugar, packed
1/2 cup (100 grams) granulated sugar
2 teaspoons pure vanilla extract
1 pint (292 grams) fresh blueberries
1/2 cup toasted walnuts or pecans, finely chopped (optional)
2 tablespoon sparkling sugar (optional)

HOW I MAKE THESE:

Remove eggs and sour cream from refrigerator and allow to come to room temperature.
Melt butter and allow to cool slightly.
Preheat oven to 400 degrees and place rack in middle of oven; line muffin pan with paper liners.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well combined.
In a separate large bowl, whisk together the melted butter, granulated sugar, brown sugar, mashed bananas, beaten eggs, vanilla extract and south cream until well blended.
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!
Fold in blueberries and optional nuts, stirring gently just until evenly blended. This muffin batter will be thicker than usual muffin batter – not to worry!
Divide batter evenly between 12 muffin cups, using a large cookie scoop to fill each all the way to the top.
Press a few blueberries on top and sprinkle with sparkling sugar (optional).
Bake at 375 degrees Fahrenheit for 18-20 minutes, until muffins are golden and done.
Bake, in the center of the middle rack, for 5 minutes, then reduce oven temp to 375 degrees. Continue baking for 20 to 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.
Cool muffins at least 15 minutes in the pan before serving. Serve warm or at room temperature.
Store leftovers in an airtight container at room temperature or in the refrigerator for up to 3 days. You can warm these up by heating in microwave for 20 seconds on 50% power.

YIELD: 12 muffins

TIPS & TRICKS FOR THE BEST MUFFINS:

For best results, follow this recipe exactly as written!
As always, I strongly suggest using a digital scale to weigh your ingredients. This is especially true for flour, as measuring cups usually pack more flour than what is called for. Too much flour will lead to DRY muffins!
Be sure to bring your eggs and sour cream to room temperature before you start! Cold ingredients don’t combine as well.
Make sure to use SUPER ripe bananas! The more brown your bananas are (we call these sugar spots), the better the flavor will be. And make sure to mash the bananas completely before adding them to the batter for the best texture and consistency in your muffins.
Make sure to fill the muffin cups all the way up to the top for giant domed bakery style muffin tops!
Preheat your oven at least 30 minutes before you plan on baking! I like to start my muffins at 400 degrees for the first 5 minutes, which causes the muffins to explode upwards for tall, domed muffins. After that, I reduce the heat to 375 degrees and continue to bake until they are golden brown. This keeps your muffins tall and moist.
For the best muffin results, bake in the center of your oven rack positioned in the middle of the oven.
If you find that your muffins are getting too brown, double check your oven temperature to make sure that your oven does not run hot. An oven thermometer is the best baking investment you can make! If you frequently have burnt muffin bottoms, try placing your muffin tin on a baking sheet before baking - the baking sheet will help prevent this.
For bakery style muffins, I like to sprinkle the tops of each muffin with a few extra fresh blueberries and sprinkle with sparkling sugar, which creates stunning bakery-style muffins that everyone loves!
These muffins also freeze well for up to 2 months – layer in an airtight container between layers of parchment paper.
CAN I SUBSTITUTE FROZEN BLUEBERRIES FOR FRESH BLUEBERRIES? Fresh do work best for flavor and texture, but you can use frozen blueberries if you need to.

Original recipe published May 2012; revised and reposted June 2022.

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