– 2 cups All-purpose flour – 2 teaspoon Baking powder – ½ teaspoon Baking soda – ½ teaspoon Salt – 1 teaspoon Ground cinnamon – ½ cup Unsalted butter melted and cooled – ¾ cup Brown sugar packed light or dark – 2 Large eggs room temperature – ¼ cup Sour cream room temperature – 3 Ripe bananas mashed. Equal to 1 cup – 1 teaspoon Pure vanilla extract – ⅔ cup Wild blueberries frozen plus more to top the muffin – 1 tablespoon All-purpose flour – Coarse sugar to top the muffin
Use a potato masher or a fork to mash the bananas in a big bowl. Brown sugar, eggs, sour cream, and vanilla should all be added now. Mix until it's smooth.
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Mix in flour, baking powder, soda, salt, and cinnamon. Just blend. The lumps will appear. Combine blueberries and 1 tablespoon flour. Then add blueberries.
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Cover and let rest for 30 minutes to increase muffin rise.Heat the oven to 350°F. Use muffin liners. ONLY adding batter to every other muffin cup will give you more domed muffin tops.
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To put the filling in the muffin tins, use an ice cream scoop. It must be full all the way to the top. After that, put more blueberries and coarse sugar on top.
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Bake for 25 to 28 minutes, or until a toothpick inserted into the center of the cake comes out slightly wet.
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You should wait ten minutes before moving it to a cooling rack after allowing it to stay in the hot pan.
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