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Preheat oven to 375 degrees. Grease a muffin pan or line with muffin cups.
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In the bowl of a stand mixer, beat together the butter, yogurt and both sugars until light and fluffy. Add the eggs and beat until well combined.
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Pour the flour on top of the sugar mixture, then add the oats, baking soda, and salt on top. Mix for just a few seconds.
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Add the bananas (unless they aren't very ripe, I never bother mashing them beforehand) and run the mixer for a few seconds, then add the milk and vanilla and mix just until combined.
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Pour in the blueberries and run the machine for a few seconds to evenly distribute them.
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Divide the batter evenly among the muffin cups and bake for 28 minutes until the tops are golden brown.
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Cool for 10 minutes and then remove from pan.