Rachel loves simple recipes, especially when the results are delicious and loved by the whole family. This recipe fits the bill.
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|
Yields 12 muffins
- 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
- 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.
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.
Rachel L Alba (author) from Every Day Cooking and Baking on October 29, 2019:
Hi Muffin Lover, What a compliment from a muffin lover like yourself. I have been baking them for years. I used to make them for co-workers before I retired. Thank you so much.
Blessings to you.
MuffinLover on October 28, 2019:
These muffins are the best! They come out soft, moist, and delicious! Have made them three times, always a winner! Highly recommend making these muffins. Thanks so much for sharing Rachel!
Rachel Alba on January 05, 2019:
Thank you poetryman. So nice of you.
Have a blessed New Year.
poetryman6969 on January 05, 2019:
Wonderful presentation of lovely food as always!
Rachel Alba on June 21, 2017:
Hi Pat, Nice to hear from you again friend. Hope things are going good for you. This was a new post even though it sounds like some others. I just love muffins. Thanks for visiting and commenting. I appreciate it.
Blessings to you.
Patricia Scott from North Central Florida on June 21, 2017:
I am pretty sure I read this when you first published it but it is irresistible. I am drooling...yes, please...pass me some.
Angels are on the way to you this morning. ps
Rachel L Alba (author) from Every Day Cooking and Baking on June 07, 2017:
Hi Linda, Thanks so much for your visits and great comments. The sour cream also eliminated the need for the fat in the muffins, if that is a concern.
Blessings to you.
Linda Crampton from British Columbia, Canada on June 07, 2017:
Muffins are one of my favourite things to make because they are so easy to create. I've never thought of adding sour cream to them, though. It sounds like a great idea. Thanks for the recipe and for sharing the tip about dusting the blueberries with flour, Rachel.