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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
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Prep Time 15 minutes
Cook Time 18 minutes
Course Breads
Servings 1216 muffins

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