Best Banana Blueberry Muffins With Greek Yogurt Recipes

ULTRA MOIST BLUEBERRY BANANA MUFFINS

Steps:

• Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
• In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
• In a separate large bowl, whisk together the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
• Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Do not over mix or your muffins will be dry!
• Fold in the blueberries and walnuts, mixing just until combined.
• Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
• Press a few extra blueberries into the top of each muffin and then add sprinkle with sparkling sugar, if using.
• Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.
• Cool muffins at least 15 minutes in the pan before serving warm or transferring to a cooling rack.

BANANA-BLUEBERRY MUFFINS WITH GREEK YOGURT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
• Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
• Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.