Another one of my my favorite muffins! This recipe was taken from “The Complete Light Kitchen” by Rose Reisman. If you are using frozen blueberries, remember not to thaw them before adding to the batter.
1 1/2 medium ripe bananas, mashed (about 3/4 cup)
1/4 vegetable oil
1 large egg
2/3 cup granulated sugar
1 tsp pure vanilla extract
1/4 cup low-fat yogurt
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup blueberries, fresh or frozen
1. Preheat the oven to 375 F. Spray 12 muffin cups with vegetable oil.
2. Beat the bananas, oil, egg, sugar, vanilla and yogurt in a large bowl until well mixed.
3. Combine both flours, baking powder, baking soda, cinnamon and salt in a separate bowl, mixing well. Stir into the liquid ingredients until just mixed. Fold in the blueberries.
4. Pour the batter into the prepared muffin cups and bake for 12 to 15 minutes in the middle of the oven, until the tops are firm to the touch and a tester inserted in the middle of the muffin comes out clean. Turn out and serve immediately.
Make Ahead: Bake a day in advance or freeze for up to 2 weeks.