BANANA MUFFINS

yield: 18 to 22 muffins
prep time: 15 minutes
cook time: 25 minutes
total time: 40 minutes

These easy Banana Muffins are the best you'll ever eat!

INGREDIENTS:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
teaspoon baking powder
2 cups granulated sugar
1 cup vegetable oil
3 eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

DIRECTIONS:
1. Preheat the oven to 325 degrees F. Line two standard-size muffin tins with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, salt and baking powder in a medium bowl to
blend; set aside.
3. In a large bowl, whisk together the sugar, oil, eggs and vanilla until completely combined. Gently stir in
the banana.
4. Add the dry ingredients to the banana mixture and, using a rubber spatula, fold the batter together until
just blended.
5. Fill the prepared muffin cups about two-thirds full. Bake the muffins until the tops are golden brown and
a tester inserted into the center comes out clean, about 25 minutes. Transfer the muffins to a rack and cool
slightly before removing and serving. The muffins can be stored in an airtight container at room
temperature for up to 4 days, or frozen in a freezer-safe container for up to 1 month.

BLUEBERRY MUFFINS
yield: 12 muffins
prep time: 20 minutes
cook time: 25 to 30 minutes
total time: 50 minutes

INGREDIENTS:
2 cups all-purpose flour
1 tablespoon baking powder
teaspoon salt

1 egg
1 cup granulated sugar
4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
1 cups sour cream
1 cups frozen or fresh blueberries

DIRECTIONS:
1. Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and
set aside.
2. Whisk the flour, baking powder and salt in a medium bowl untill combined. Whisk the egg in a separate
medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously
until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each
addition. Add the sour cream in 2 additions, whisking just to combine.
3. Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and
fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30
seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the
muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the
center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through
the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve
immediately or at room temperature. Store leftovers in an airtight container at room temperature.