These delicious muffins are a great way to elevate your ordinary blueberry muffins! The sour cream adds a very unique taste and the bananas make them the perfect level of sweetness!
Original Sour Cream Banana Blueberry Muffins
550 g Torill’s Table Original Muffin Mix
2 eggs, large
½ cup melted butter, cooled
1 cup sour cream
1 1/4 cup bananas, mashed (approx. 2 large bananas)
1 tsp cinnamon, ground
¾ cup blueberries
½ cup milk
Preheat the oven to 350°F.
Whisk together the eggs, milk and mashed bananas together until fully combined.
Add the ground cinnamon into the mix.
Add the egg/milk/mashed banana mixture into the original mix and baking powder. Mix with a wooden spoon until there are no streaks of the dry mix.
Add the sour cream. Mix it with a wooden spoon until it is fully incorporated
Add the melted butter into the batter. Mix it with a wooden spoon until it is fully incorporated.
Add the blueberries and mix with a wooden spoon carefully until distributed evenly.
Line a muffin tin with either a cupcake liner or brush it with butter.
Fill the muffin tin with the muffin batter 2/3 to the top (or ½ cup per muffin).
Place the muffins into the oven and bake for 20-25 minutes or until it is golden brown. Torill’s Tips: if you have a convection oven, bake it for an additional 5 minutes.
Once the muffins are cooked, let it cool for a minute in the muffin tin and transfer it onto a cooling rack. Torill’s Tips: an indicator of when the muffins are done is when a toothpick is inserted into the muffin and no batter is attached to it.
Serve it with butter or on its own and enjoy!