Bakery-Style Blueberry Banana Muffins
Extra moist, fluffy blueberry banana muffins with tall bakery-style domed tops, finished simply with a sprinkle of turbinado sugar.
Equipment
- 12-cup standard muffin pan
- Paper liners
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Rubber spatula
Ingredients
- 250 g all-purpose flour 2 cups
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 113 g unsalted butter melted and slightly cooled (½ cup)
- 150 g light brown sugar packed (¾ cup)
- 50 g granulated sugar ¼ cup
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 230 g banana mashed and very ripe (1 cup)
- 120 g full-fat sour cream ½ cup
- 60 g whole milk ¼ cup
- 250 g fresh blueberries 1 ¾ cups
- 1 tablespoon all-purpose flour for tossing with the blueberries
- 35 g additional fresh blueberries ¼ cup for topping
- Turbinado sugar for topping
Instructions
- Preheat the oven to 425°F (218°C). Line a standard 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.250 g all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon fine sea salt, ½ teaspoon ground cinnamon
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.113 g unsalted butter, 150 g light brown sugar, 50 g granulated sugar
- Add the eggs and vanilla and whisk until smooth and well combined. Whisk in the mashed banana, sour cream, and milk.2 large eggs, 1 tablespoon vanilla extract, 230 g banana, 120 g full-fat sour cream, 60 g whole milk
- Add the dry ingredients to the wet ingredients. Fold gently with a rubber spatula until just a few streaks of flour remain.
- Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter. Stop mixing as soon as the batter is combined.250 g fresh blueberries, 1 tablespoon all-purpose flour
- Let the batter rest at room temperature for 15 minutes. This helps thicken the batter and encourages taller muffin tops.
- Divide the batter evenly between the 12 muffin cups, filling them all the way to the top with the batter slightly mounded. Press a few additional blueberries onto each muffin and sprinkle generously with turbinado sugar.35 g additional fresh blueberries, Turbinado sugar
- Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and bake for another 15-19 minutes, or until the muffins are deeply golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
Notes
- Fill the muffin wells completely; this batter is intentionally thick enough to mound slightly above the liners before baking.
- The initial blast of heat at 425°F helps the muffins rise quickly and create tall domes.
- Use very ripe bananas and full-fat sour cream. The combination of banana, sour cream, brown sugar, and melted butter keeps these muffins soft and moist for several days.
- Do not overmix the batter; fold only until the flour disappears.
- Measure the mashed banana if possible; 230 g gives plenty of banana flavor and moisture without making the muffins gummy or overly heavy.
- Fresh blueberries work best for tall, clean-looking bakery muffins. If using frozen, add them directly from the freezer and expect the batter to turn slightly purple in places.
Nutrition
Calories: 277kcalCarbohydrates: 42gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 293mgPotassium: 161mgFiber: 2gSugar: 22gVitamin A: 371IUVitamin C: 4mgCalcium: 59mgIron: 1mg
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