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Showing the inside of a banana and blackberry muffins moist and fluffy texture.

Banana Blackberry Muffins

Amanda
Super fluffy, moist banana blackberry muffins with big bakery style domed tops, fluffy texture, rich banana flavor, and ripe, juicy blackberries throughout!!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

  • Muffin pan
  • Muffin liners
  • Measuring cups or kitchen scale
  • Measuring Spoons

Ingredients
 

Blackberry Banana Muffins

  • 3 overripe bananas medium/large, almost black, 7-8 inches long
  • ½ cup (110 grams) vegetable oil can also use canola
  • ½ cup (120 grams) sour cream full fat (can also use whole milk greek yogurt)
  • 2 large eggs room temperature is best
  • 1 teaspoon vanilla extract
  • ⅔ cup (132 grams) packed dark brown sugar can also use light
  • 1 and ¾ cups (230 grams) all purpose flour use the fluff and spoon method if not weighing, see notes
  • ½ teaspoon kosher salt
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • 1 and ½ cups (200 grams) blackberries, cut in half if big can also use frozen, do not defrost

Instructions
 

Banana Blackberry Muffins

  • Preheat the oven to 430°F and line a muffin pan with 12 muffin liners.
  • In a medium bowl, whisk together the dry ingredients: flour, kosher salt, baking powder, and cinnamon. Set aside.
  • Using a fork or mixer, mash the overripe bananas in a large mixing bowl until smooth.
  • Add the vegetable oil, sour cream, eggs, vanilla extract, and dark brown sugar to the mashed bananas. Beat until well combined.
  • Gradually add the dry ingredients to the wet ingredients in two batches, beat until just combined.
  • Gently fold in the blackberries, being careful not to over mix, it will create dense muffins!
  • Distribute the batter evenly among the 12 muffin liners. The liners will be full, you want to fill them all the way up, it will look like too much batter but it's not. If desired, sprinkle the tops with a little granulated or coarse turbinado sugar for added texture and sweetness.
  • Place the muffins on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom and immediately reduce the temperature to 400°F
  • Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, weigh your flour. If not weighing, use the fluff and spoon method to avoid dense muffins! Start by fluffing up the flour with a spoon to loosen it, then gently scoop it into your measuring cup without packing it down. Once the cup is slightly overfilled, use a straight edge like the back of a knife to level it off. 
Room temperature: Store the muffins in an airtight container at room temperature for 2 to 3 days to keep them soft and fresh.
No refrigerator: Do not refrigerate, this can dry out the muffins and negatively affect the texture.
Freezing for freshness: For best results, freeze the muffins the same day they are baked to lock in maximum freshness.
How to freeze: Let muffins cool completely, then place in an airtight container or freezer safe bag.
How to enjoy later: Thaw at room temperature and warm slightly to bring back that fresh baked texture.
 
 
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