Ingredients
Directions
- 1. Add ½ cup brown sugar to 2 cups of frozen blueberries. Let sit for 10–20 minutes, or until the sugar dissolves and forms a syrup.
2. Preheat the oven to 350 degrees F. Place a baking liner in each muffin cup.
3. Sift together 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt into a bowl.
4. In a separate bowl, beat ½ cup granulated sugar and ½ cup unsalted, softened butter together until light and creamy.
5. Mix in ¾ cup sour cream, 2 eggs, and 1 teaspoon vanilla. Add 1 mashed large banana and mix until well combined. Gradually incorporate the dry ingredients, then gently fold in the blueberries.
6. Pour the blueberry mixture evenly, filling each muffin cup about ¾ full.
7. Bake the muffins until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.
8. Serve and enjoy!
Notes:
- This recipe yields 12 muffins.
- If sour cream is unavailable, you may substitute it with ¼ cup of milk.
