Banana - Blueberry Muffins

I stood in the kitchen last night contemplating whether to use the bananas left over from the Banana Pudding I made on Father's Day for Banana Nut Muffins or to use the fresh blueberries in Blueberry Muffins.  I love them both so much, so I decided to combine my two recipes.  Andddd....I think I found my new favorite muffin.  They are delicious.

Ingredients:

1 1/4 cups All Purpose Flour
1 tsp baking soda OR 3 tsp baking powder
1 scoop of vanilla protein powder
1 large egg
1 vanilla Greek yogurt
1/2 tsp vanilla extract
1/2 cup unsalted butter (1 stick), at room temperature
1 cup sugar
3 ripe bananas, mashed
1 cup fresh blueberries + some for garnish

(makes 12 muffins)

Directions:

Preheat the oven to 350º and place muffin liners in muffin pan.

In a small bowl (cereal sized will do!), sift together the flour and baking soda/flour.  In another small bowl, whisk together the egg and the vanilla extract.  Using an electric mixer, cream the butter and sugar.  Once they are blended, pour in the egg mixture and continue mixing.  The batter will look lumpy and curdled -- that's okay!  Add the Greek yogurt.  Once the yogurt is blended into the batter, add the flour mixture in three parts, mixing along the way.  When all of the ingredients are mixed together, add the bananas.  After the bananas a even spread, turn the mixer off, and fold in the cup of blueberries.

Even pour the mixture amongst the 12 muffin cups.  Press the extra blueberries into the tops of the muffins and place in the oven for about 25 minutes, or until they've reach a nice, golden color.  Remove the muffins from the oven and let them cool for about 10 minutes before serving.  Happy breakfast!

Variation: Add chopped pecans or almonds!