Banana Blueberry Muffins


  • 2 C. flour
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 C. butter, softened
  • 1 C. brown sugar, packed
  • 2 lg. eggs
  • 1/4 C. greek yogurt or sour cream
  • 1 1/2 C. mashed, very ripe bananas (about 34 bananas)
  • 1 tsp. vanilla
  • 1 1/2 C. blueberries*
  • Turbinado or other coarse sugar to sprinkle on top, optional


  1. Preheat oven to 350°  Spray Pam in large muffin tin (or use paper muffin cups)
  2. Stir together the dry ingredients in bowl.
  3. In a seperate bowl, blend together the butter and sugar until creamy.  Add eggs one at a time and blend until creamy.
  4. Add mashed bananas, yogurt (or sour cream) and vanilla and blend to combine.
  5. On low speed, add dry ingredients to the banana mixture until just mixed.  Be careful not to over mix!
  6. Gently stir in blueberries.
  7. Pour batter into prepared muffin tin and bake about 30 minutes, until toothpick inserted in center comes out clean, not wet. Remove to rack and cool.


*You can use frozen, defrosted blueberries but be sure to drain any liquid and I like to toss them in flour before adding to the batter.

I used a jumbo muffin pan which made 6 large muffins with the batter.  Use a 12 cup cupcake baking pan for smaller muffins.