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.

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.

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

1. Preheat oven to 400°F. Grease muffin pan, or spray with non-stick spray.
2. Whisk together the egg and milk. Add the sour cream and whisk again, till blended.
3. Add the flour, sugar, baking powder, and salt, and mix with a wooden spoon till well-blended.
4. Dust the blueberries with a little flour to keep them from sinking to the bottom of the muffins.
5. Add the bananas and vanilla and stir with a wooden spoon just till blended. Gently fold in the blueberries.
6. Fill prepared muffin tins and sprinkle a little sugar on the tops of the muffins. Bake for 20 minutes.

Photo Tutorial

Mashing the banana.

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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.

Comments

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!

MuffinLover

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:

Hello, Rachel

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.