Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1/2 cup (100 g) granulated sugar or light brown sugar
- 2 large eggs, room temperature
- 1/3 cup (75 g) neutral oil or melted butter
- 1/2 cup (120 g) plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 3 medium very ripe bananas, mashed (about 1 1/4 cups or 300 g)
- 1 to 1 1/2 cups blueberries (150 to 225 g), fresh or frozen
- Optional: 2 tablespoons coarse sugar for topping; zest of 1 lemon
Instructions
- Start by heating the oven to 400°F. A hotter start helps the muffins lift, then you’ll drop the temperature so they set without over-browning. Line a 12-cup muffin pan or grease it well. If you have only a dark pan, reduce the temperature by 15 to 25 degrees to keep bottoms from darkening.
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and sugar until no streaks remain. In another bowl or large measuring cup, whisk eggs, oil, yogurt, and vanilla until smooth. Stir in the mashed bananas.
- Pour the wet mixture into the dry and fold with a spatula to create your delicious banana blueberry muffins. Stop when you still see some flour. Fold in the blueberries just until they’re scattered through the batter. Overmixing is the fast lane to a tough crumb.
- Divide the batter among the cups. Fill them almost to the top for bakery-style domes. Sprinkle with coarse sugar for a crisp top.
- Bake at 400°F for 7 minutes, then drop to 350°F without opening the oven and bake 10 to 14 minutes more. Muffins are ready when the tops spring back and a toothpick comes out with a few moist crumbs. Let them sit in the pan for 5 minutes, then move to a rack.
Notes
- Toss blueberries in 1 tbsp flour to prevent sinking.
- Add a pinch of nutmeg for a deeper flavor.
- Replace 1/4 cup flour with oats in the crumble for extra crunch.
- Prep Time: 12
- Cook Time: 20
- Category: Dessert
- Cuisine: American