½cup(113 g or 1 stick) unsalted butter, melted and slightly cooled
¾cup(150 g) granulated sugar
½cupfull-fat sour cream or plain yogurt, room temperature
¼cupmilk, room temperature
2large eggs, room temperature
1teaspoonpure vanilla extract
1cup(280 g) mashed bananas (about 2 ripe bananas)
1 ½cupsfresh blueberries
Instructions
Preheat oven to 400° F. Line a standard muffin tin with paper liners and set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a separate large bowl, whisk together melted butter, sugar, sour cream, milk, eggs, and vanilla. Stir in mashed banana.
Add dry ingredients to wet ingredients and mix just until combined. Stir in blueberries.
Using an ice cream scoop, divide batter among prepared muffin cups. Add a few blueberries to the top of the muffins for appearance. Sprinkle coarse sugar from high above the pan so it disperses evenly and is not concentrated in one spot on the muffin.
Bake muffins for 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a few minutes (it helps to turn them on their side so the bottoms don't get soggy). Serve warm or allow to cool completely.
Notes
Frozen blueberries may be substituted for fresh blueberries. Keep them in the freezer until ready to use. Toss in a couple tablespoons of flour then stir into the batter.Store muffins in an airtight container for up to 5 days.Freeze muffins after they have cooled. Wrap in plastic wrap and store in a ziploc bag or airtight container for up to 1 month.Recommended tools: kitchen scale, mixing bowls, muffin tin