Ingredients

3/4 cup salted butter room temp (1 ½ sticks)

1.5 cup granulated sugar

1.5 cup bananas mashed (roughly 3 large bananas)

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon table salt

1/2 cup sour cream (or buttermilk*)

1.5 cups blueberries (fresh or frozen*)

Directions

1.       Pre-heat oven to 350°F and set a rack in the middle of the oven.

2.       Cream butter and sugar with a hand mixer or standing mixer.

3.       Combine wet ingredients in a separate bowl; mashed bananas, eggs, and vanilla.

4.       Add the creamed butter to the wet ingredients and mix until just combined.

5.       In a separate bowl, sift together the flour, baking soda, and salt.

6.       Add the dry ingredients and sour cream to the wet ingredient’s mixture, a little at a time, alternating between the two.  Mix together and set aside. Do not overmix.

7.       Using an ice cream scoop fill muffin tin 3/4 of the way full of batter.

8.       Bake for 35 minutes, or until a toothpick inserted into the center of a loaf comes out dry.

9.       When ready let cool for 10 minutes before placing on a wire rack to fully cool.

This recipe makes about 24 muffins

Notes:

* If using frozen blueberries cover them in about 2 tablespoons flour so that they do not make the batter blue, unless you are going for that.

*If using buttermilk, I would bake for 25-30 minutes rather than 35