Blueberry and Banana Muffins With Sour Cream
Rachel loves simple recipes, especially when the results are delicious and loved by the whole family. This recipe fits the bill.
Enjoying a muffin with coffee in the afternoon.
Rachel L Alba
Could You Tell I Love Muffins?
I guess by my articles you can tell that I love muffins. I try all combinations. For these muffins, I had a few blueberries and a banana—not enough of either to use just one of them, so I combined them. I also had a lot of sour cream left over from another dish, so I added that instead of the oil or butter. I used my regular blueberry muffin recipe and changed it to use the ingredients I had. I also like to change things up.
Experimenting and Improving on Recipes
This batch of muffins came out much lighter than the original recipe. I think I might keep in the sour cream from now on. You can experiment with any recipe. You never know what you can come up with and how you can improve on a recipe.
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
20 min | 20 min | 40 min | Yields 12 muffins |
Ingredients
- 1/3 cup blueberries, fresh or frozen
- 1 banana, mashed
- 1 egg, beaten
- 1/2 cup milk
- 1/2 cup sour cream
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. Grease muffin pan, or spray with non-stick spray.
- Whisk together the egg and milk. Add the sour cream and whisk again, till blended.
- Add the flour, sugar, baking powder, and salt, and mix with a wooden spoon till well-blended.
- Dust the blueberries with a little flour to keep them from sinking to the bottom of the muffins.
- Add the bananas and vanilla and stir with a wooden spoon just till blended. Gently fold in the blueberries.
- Fill prepared muffin tins and sprinkle a little sugar on the tops of the muffins. Bake for 20 minutes.
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Questions & Answers
Question: Could the blueberry banana muffins with sour cream be made using dried blueberries?
Answer: You can use dried blueberries but you need to soak them in warm water for about 10 minutes first until they are hydrated. Drain them thoroughly before using them. I hope this helps you.
Question: Can I make these muffins in a pan other than a muffin tin?
Answer: Yes, you can. If you have a bread pan, that will work. You will have to adjust the baking time. I actually don't have muffin tins, I used the cupcake tins.
Question: Can I double this recipe by just doubling numbers?
Answer: Yes, you can. You can even triple it by tripling the numbers and freeze the ones you don't need for a later date.
