Blueberry Banana Muffins

Prep Time: 15 mins | Cook Time: 25 mins | Course: Breakfast | Servings: 12

Super moist banana blueberry muffins with an amazing coarse sugar crunchy top. Inspired by Ashly Manila at Baker By Nature https://bakerbynature.com/ultra-moist-banana-blueberry-muffins/ 

3 cups flour

1 Tbsp baking powder

½ tsp salt

¼ tsp nutmeg, freshly ground is best

1 tsp cinnamon

½ cup butter, melted

½ cup brown sugar, tightly packed

½ cup sugar

2 eggs

1 Tbsp vanilla

¾ cup sour cream

1 cup mashed ripe bananas

1 pint fresh blueberries + more for topping

½ cup toasted walnuts, chopped

2 Tbsp coarse sugar

Place liners in a muffin tin and preheat oven to 400*. In a mixing bowl layer melted butter, brown sugar, sugar, eggs, vanilla, sour cream and mashed bananas, stir to combine. Sift flour, baking powder, salt, nutmeg and cinnamon on top. Fold in until just combined, being careful to not over mix. Barely stir in the blueberries and walnuts. Scoop batter into muffin tins and sprinkle with the coarse sugar and extra berries if desired. Bake until golden brown, about 24-26 minutes. Check for doneness with a toothpick, should come out clean with just a few crumbs adhering to it.