I think there is no recipe that I have made more often than this one. I keep these muffins in the freezer and Bart takes one for breakfast every weekday, and has since early in 2009.
I’ve made some changes over the last three years to make these slightly more healthy and also so that I can make them in the KitchenAid without any extra dishes.
(adapted from Everyday Food)
makes 1 dozen muffins
1/4 cup butter, room temperature
1/4 cup plain yogurt
1/3 cup granulated sugar
1/3 cup packed brown sugar
1 3/4 cups wheat flour
1/4 cup oats blended in blender or food processor until more like flour (or wheat germ)
1 teaspoon baking soda
1/2 teaspoon salt
2 ripe bananas
1/3 cup milk
1 teaspoon vanilla extract
1 cup frozen or fresh blueberries
Preheat oven to 375 degrees. Grease muffin pan.
In the bowl of a stand mixer (or in a bowl with beaters), beat butter, yogurt and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition.
Pour flour on top of the sugar mixture, then sprinkle on the oats, baking soda, and salt (you want to make sure you don’t get a big pocket of baking soda in your cooked muffin, which is one of those things that makes me gag). Mix for just a few seconds.
Dump your bananas on top (no need to mash them before hand unless they aren’t very ripe) and pour in the milk and vanilla. Mix just until combined.
Toss in the blueberries, turn your machine on for another couple of seconds to evenly distribute them and, voila! Ready to bake.
Divide batter among muffin cups. Bake for 28 minutes. Let cool for about 10 minutes and then remove from pan.