Banana Blueberry Muffins
I always seem to have a few very ripe bananas in the freezer. They pair nicely with a pint of blueberries to make a not overly sweet muffin
Ingredients
- 2 3/4 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 cup butter, melted and cooled slightly
- 1/2 cup brown sugar, packed
- 1/2 cup sugar
- 3 large eggs
- 2 tsps vanilla extract
- 3/4 cup Greek yogurt, or sour cream
- 1 cup mashed RIPE banana
- 1 pint fresh blueberries
- 2 tbsp turbinado sugar
Instructions
- Preheat oven to 400 degrees. Place paper liners in muffin tins and set aside.
- In a large bowl, whisk flour, baking powder, nutmeg, cinnamon and salt; set aside
- In a separate bowl, whisk together melted butter, sugars, eggs, vanilla, yogurt and mashed bananas until well incorporated.
- Add dry ingredient mixture to wet mixture with a rubber spatula and mix just until combined. Fold in nearly all of the blueberries–reserving just a few
- Divide batter evenly among prepared muffin tins. Fill each tin all the way to the top to achieve a nice dome when baked. Place a few extra blueberries onto the top of muffins and sprinkle with turbinado sugar,
- Bake for 18-24 minutes until tops are puffed up and a toothpick inserted into the middle comes out with only a few moist crumbs.
- Remove from oven and cool in pan on wire rack for 5 minutes. Carefully remove from pan and allow to cool completely on rack.
- Store tightly covered at room temperature for up to 3 days, or freeze for up to 3 months.
Notes
- Adapted from Baker by Nature