Sour Cream blueberry banana muffins are so moist and a great way to use overripe bananas! Easy to mix together they’re perfect for breakfast or brunch.
Ok so I don’t bake a lot of things from scratch other than my favorite coconut banana bread, and I must say these easy sour cream blueberry banana muffins may surpass that recipe!! They are so amazing! What I mean is they are packed full of blueberries which I love and are the moistest muffins I have ever made or eaten before. (originally published 5/17)
- If you are having a brunch or want a tasty breakfast muffin these are fantastic.
I made the whole batch and usually we have half of them to pack up for the next day but this time we snacked on them all day into dessert and the whole batch was gone by night time! If you have a few overripe bananas don’t throw them away!
Make these sour cream blueberry banana muffins.
I have added sour cream to other sweet bread recipes before and it really does add a wonderful texture and believe it or not you cannot taste it as you might think. All you can taste are the blueberries (I used frozen and just thawed them out but fresh would be wonderful) and the sweetness from the overripe bananas.
Let us know what you think or what else you’ve baked with sour cream that turned out amazing!
What you need to make blueberry banana muffins
- Sour cream
- Baking soda
- Bananas – as brown as possible
- Muffin tin
Looking for the best blueberry recipes or more brunch recipes?
- Breakfast bundt cake
- Mini fruit tart cheesecakes
- The best banana pudding cake
- Overripe banana recipes
They may not be puffy and tall like other muffins but that is because of the “secret” sour cream ingredient that makes them just like butter in your mouth…meaning oh so moist.
Blueberry Banana Muffins
- 1/2 c butter
- 1 c sugar
- 1 tsp vanilla
- 1 tsp almond extract
- 1 tsp baking soda
- 1 1/2 c flour
- 3 overripe bananas (1 cup at least)
- 1/2 c sour cream
- 1 1/2 c blueberries
- 2 eggs
- Mix on low your sugar, eggs, mashed bananas, vanilla, butter, sour cream, and almond extract.
- Mix in another bowl your flour and baking soda with a spoon.
- Gradually add your dry ingredients with your wet ingredients.
- Fold in your blueberries.
- Use muffin papers or spray muffin pan with non stick spray and scoop 1/4 c. of muffin mixture into each muffin hole.
- Bake at 350 for 17 minutes, and or about 29 minutes for mini loaf pans (great for gifting).
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