Banana blueberry muffins

This quick recipe combines the moistness and sweetness of banana bread with little hints of tartness from blueberries. The combo muffins are great for breakfast or a snack.

We made our version with a combination of fresh and frozen berries, adding frozen berries to the top just before baking for a little cuteness. We also use fat-free yogurt, which makes the muffins lower in calories, but perhaps not quite as moist as with full-fat yogurt. We didn't miss the extra fat on the first day, but we think that using a higher-fat yogurt would extend the shelf life of these little treats.

We used our mixer and SideSwipe for this recipe (as always). It makes mashing the bananas and creaming everything together a breeze. Just remember with a quick bread like this to use slower mixer speeds and to mix only until ingredients are combined. Otherwise you'll end up with a tougher textured end result.

Fold your blueberries by hand. They're too fragile for the mixer!

​Makes 24 standard size muffins or 48 mini-muffins. Best within a day or so of baking.
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ingredients

• 1 cup mashed bananas - the darker the better
• 1 cup granulate sugar
• 2 eggs, room temperature
• 1/2 cup vegetable oil
• 1/2 cup vanilla or blueberry yogurt
• 1 teaspoon vanilla extract
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 to 1-1/2 cups blueberries, fresh or frozen
• Cinnamon and/or granulated sugar for topping - optional

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directions

1. Heat oven to 350F.
   
2. In your stand mixer, fitted with SideSwipe, beat together on low-medium speed the sugar and bananas until smooth-ish.
3. Add yogurt, eggs, oil and vanilla and mix on low-medium speed until well combined.
4. In a separate bowl, whisk together flour, salt and soda. Add to the mixer.
5. On lowest speed, mix the ingredients just until combined.
6. Remove mixing bowl from mixer. Add blueberries, folding them in gently with a spatula until distributed.
7. Spray the insides of a muffin tin with cooking spray with flour or use paper liners. We sprayed and then sprinkled sugar over the cups.
8. Portion into standard or mini cupcake pans, filling about halfway.
9. Bake standard muffins about 18 minutes. Bake mini muffins for 9-11 minutes. Muffins are done when the spring back when touched lightly and the edges are a golden brown.
10. Store on the counter for a couple of days. Freeze the extras for up to a month.

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