Description
These Easy Banana Blackberry Muffins are a delightful and moist treat combining ripe bananas and juicy blackberries for a perfect balance of sweetness and tartness. With a hint of cinnamon and a crunchy turbinado sugar topping, these muffins make a great breakfast or snack option that’s simple to prepare and perfect for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 large very ripe bananas
Dry Ingredients
- 1 1/2 cups all purpose flour + 1 Tablespoon (divided)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Fruit
- 1 1/2 cups blackberries (about 9 ounces)
Topping (Optional)
- 3 Tablespoons turbinado sugar
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and line two 12-cup muffin pans with 20 muffin liners to ensure easy removal.
- Mix Sugars and Butter: In a large mixing bowl, whisk together the melted unsalted butter, brown sugar, and white sugar until the mixture is smooth and creamy, with no lumps of brown sugar.
- Add Sour Cream and Eggs: Whisk in the sour cream, then add the eggs one at a time, mixing well after each addition to create a uniform batter. Stir in the vanilla extract for flavor.
- Incorporate Bananas: Place the very ripe bananas on top of the wet mixture, mash them thoroughly with a fork or potato masher, and then stir to combine with the batter.
- Add Dry Ingredients: Sprinkle 1 1/2 cups of the flour, baking soda, baking powder, salt, and ground cinnamon over the wet ingredients and lightly whisk. Use a spatula to gently fold all ingredients together until no flour streaks remain.
- Prepare Blackberries: Toss the blackberries with the remaining 1 tablespoon of flour to prevent them from sinking and then fold them gently into the batter until evenly distributed.
- Fill Muffin Liners: Scoop the batter evenly into the 20 prepared muffin liners in the muffin pans. If desired, sprinkle the tops with turbinado sugar for a sweet, crunchy finish.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes. The muffins are done when the tops are set and spring back to the touch. Avoid overbaking to keep them moist.
- Cool: Let the muffins cool in the pans for a few minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Using very ripe bananas ensures natural sweetness and moist texture.
- Tossing blackberries with flour helps prevent them from sinking to the bottom of the muffins.
- The optional turbinado sugar topping adds a delightful crunch and extra sweetness.
- These muffins keep well at room temperature for 2-3 days and can be frozen for up to 3 months.
- For a dairy-free version, substitute sour cream with a plant-based alternative and use dairy-free butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
