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–+ servings
2 banana blackberry muffins stacked on a table

Banana Blackberry Muffins

Author Erin Dooner
Course Breakfast
Cuisine American
Servings 16
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
These blackberry banana muffins are fluffy, moist and have just the right amount of sweetness! Can be made traditionally, gluten-free or dairy-free.

Ingredients

  • 1 3/4 cups (219 grams) flour see notes
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (370 grams) very ripe, spotted, mashed bananas (about 3.5 medium bananas)
  • 1/4 cup (52 grams) olive oil canola oil or vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup (60 grams) sour cream or Greek yogurt or for dairy-free, use coconut milk yogurt - see notes
  • 2 cups (272 grams) fresh or frozen blackberries see notes
  • 2-3 tablespoons coarse sugar

Instructions

  • Preheat the oven to 425 °F (218 °C) and line 2 muffin pans with 16 liners.
  • Mix the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl until thoroughly incorporated.
    1 3/4 cups (219 grams) flour, 1/2 cup (100 grams) light brown sugar, 1/2 cup (100 grams) granulated sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • Whisk the mashed banana, oil, eggs, vanilla, and sour cream together in a medium mixing bowl.
    1 1/2 cups (370 grams) very ripe, spotted, mashed bananas (about 3.5 medium bananas), 1/4 cup (52 grams) olive oil, 2 large eggs, 2 teaspoons vanilla extract, 1/4 cup (60 grams) sour cream
  • Pour the wet mixture into the dry mixture, stirring just until the ingredients are combined.
  • Carefully fold the blackberries into the batter.
    2 cups (272 grams) fresh or frozen blackberries
  • Divide the batter evenly among the prepared liners, filling each cup until almost full (I used 80 grams), trying to make sure there are some blackberries visible at the top of the muffins (at least with some of the muffins).
  • Evenly sprinkle the coarse sugar over the tops.
    2-3 tablespoons coarse sugar
  • Bake the muffins for 10 minutes and then lower the temperature to 350 °F (175 °C) and continue baking for 4-7 additional minutes or until a toothpick inserted into the middle of one of the center muffins comes out clean.
  • Let the baked muffins sit in the pan for 5 minutes before moving them to a wire rack to finish cooling.
  • These muffins are best the day they’re made, while the coarse sugar topping is still crisp. For the first day, store them loosely covered at room temperature. This helps the sugar topping stay crisp longer. After that, transfer the muffins to an airtight container so they don’t dry out. The sugar topping will soften, but the muffins will stay soft and moist for up to 3 days at room temperature or up to 5 days in the refrigerator. For longer storage, freeze the muffins in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or microwave briefly to warm through.

Notes

  • For the flour, you can use all-purpose flour or for gluten-free, use the same amount of King Arthur Flour Gluten-free Measure for Measure Flour.
  • For the sour cream, Greek yogurt or coconut milk yogurt, use full-fat versions. Low-fat versions contain more water and can make the muffins slightly less rich and fluffy. Sour cream gives the richest flavor, Greek yogurt makes the muffins a little lighter, and coconut yogurt works well for a dairy-free version without noticeably affecting the texture (but you'll have a little coconut flavor in your muffins).
  • Large and medium blackberries should be cut in half to avoid large, wet pockets in your muffins.
  • If using frozen, only remove from the freezer when you're ready to stir them into the batter. If you have larger blackberries, you can easily cut them straight from the freezer (at least I could).
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 179.3kcalCarbohydrates: 31.9gProtein: 2.7gFat: 4.9gSaturated Fat: 1.1gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 1.2gTrans Fat: 0.03gCholesterol: 22.6mgSodium: 184.8mgPotassium: 142mgFiber: 1.9gSugar: 18.1gVitamin A: 104.1IUVitamin C: 5.6mgCalcium: 57.8mgIron: 1mgNet Carbs: 30
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