Go Back
–+ servings
close up view of banana blackberry muffins with one muffin cut open to show the fluffy middle

Easy Banana Blackberry Muffins

There’s something a little magical about these Banana Blackberry Muffins. Maybe it’s the way the juicy blackberries burst into tiny pockets of sweetness or how the ripe bananas lend their mellow richness to every bite. Whatever it is, these muffins are a staple in our kitchen because they’re perfect for clearing out the banana bowl and stocking the freezer for busy mornings.
No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 20 Muffins
Calories: 161kcal

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
  • 1 1/2 cups + 1 Tablespoon all purpose flour (divided)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 ½ cups blackberries (about 9 ounces)
  • 3 Tablespoons turbinado sugar (optional)

Instructions

  • Preheat the oven to 350 degrees. Line two 12 cup muffin pans with 20 liners.
  • In a large mixing bowl, whisk together the melted butter, brown sugar, and white sugar until smooth, creamy, and no brown sugar lumps remain.
  • Whisk in the sour cream, then add the eggs, one at a time, whisking well after each addition. Stir in the vanilla.
  • Add the bananas on top of the mixture, and mash them with a potato smasher or fork, then stir them into the batter.
  • Sprinkle 1 ½ cups flour, baking soda, baking powder, salt, and cinnamon on top of the wet ingredients and give them a little whisk. Then use a spatula to gently fold everything together until no white remains.
  • Toss the blackberries with the remaining tablespoon of flour, then pour them into the batter. Gently stir the berries until well combined.
  • Scoop the batter into the prepared liners. Sprinkle each muffin top with turbinado sugar, if desired. Bake for 20-25 minutes, or until the tops of the muffins are set and spring back when touched. Cool for a few minutes in the pans, then remove the muffins to a cooling rack to cool completely.

Notes

  • Substitute full fat plain Greek yogurt for the sour cream, if you prefer.
  • Muffins keep well in an airtight container for 2-3 days. These do tend to go bad quicker than plain banana muffins, so if your house is very warm or you want to keep them longer, store in the fridge.
Course Breakfast
Cuisine American
Keyword banana blackberry muffins, healthy muffins

Nutrition

Calories: 161kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 134mg | Potassium: 114mg | Fiber: 1g | Sugar: 15g | Vitamin A: 236IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!