Be sure to use SUPER ripe bananas! And mash the bananas well before adding them to the batter.They’re done when they’re lightly brown on top and a toothpick inserted in the center of a muffin comes out clean! Depending on your oven, the muffins will take anywhere from 20 to 25 minutes to fully bake.Preheat your oven at least 30 minutes before you plan on baking! And if your oven runs hot, you may want to bake these at 375 instead of 400, so they don’t burn. Be sure to bring your eggs and sour cream to room temperature! Cold ingredients don’t bond!.As always, I strongly suggest weighing your flour! If you don’t you might want to reduce the flour by a tablespoon or two, as measuring cups usually pack more flour than what’s called for.If I could only eat one muffin for the rest of my life… I very well might choose THESE muffins. They’re so moist, have just the right amount of banana flavor and spice, and are exploding with juicy blueberries. If not, please stop everything because you HAVE to try this recipe asap! Seriously! These are some of the BEST muffins I’ve ever had. They’re in every coffee shop pastry case and on every bakery menu! But what about a banana blueberry muffin? Have you ever had one? I’m pretty sure we’ve all had a blueberry muffin at some point in our lives! And the same can be said for banana muffins. Be sure to fill the muffin cups all the way up to the top for giant domed muffin tops! Not too sweet and delightfully moist, these Banana Blueberry Muffins are the perfect breakfast treat! Fresh blueberries work best, but frozen blueberries will work in a pinch.
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