Banana Blueberry Muffins

There's nothing so comforting - and soft - as a warm banana blueberry muffin in the morning! I offer this for my third in the 'soft food' series. Beside scrambled eggs which are a soft staple around here, these can kick your morning up a notch.

Dry ingredients:

2-1/4 cups all purpose flour

1-1/2 tsp baking powder

1/2 tsp baking soda

Wet ingredients:

2 eggs

1/2 cup plain Greek Yogurt (I used whole fat)

1/4 cup whole milk

4 Tbsp butter, melted

3/4 cup sugar

2 tsp vanilla extract

1 banana, finely diced, 1/4 inch

3/4 cup small wild blueberries (I thawed Trader Joe’s frozen)

Coarse Turbinado sugar for topping

Preheat oven to 375F.

Whisk together the dry ingredients in a medium mixing bowl. Beat together the wet ingredients in a mixer’s bowl.

Mix in the dry ingredients. The batter will be very stiff and sticky.

Fold in the banana with a spatula.

Then gently fold in the blueberries.

Spoon batter into 12 muffin cups - I used lightly oil-sprayed silicone. Top each muffin with a dash of Turbinado sugar.

Bake 20-25 minutes, until a cake tester comes out dry.

Remove to a wire rack as soon as you can handle so the steaming

Makes 12 muffins.

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