Banana Blueberry Muffins

I borrowed this picture from Mel's Kitchen Cafe (where this recipe comes from.)  We had these tonight with our "breakfast for dinner" and they were a hit.  I would have never thought to put blueberries and bananas together but they are a perfect pair!  Excited to add another muffin recipe to my collection.

Banana Blueberry Muffins

• 1/4 cup (4 tablespoons) butter, room temperature
• 1/4 cup plain yogurt
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar (I used coconut sugar.)
• 2 large eggs
• 1 3/4 cups whole wheat flour
• 1/4 cups quick or regular oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 ripe bananas, lightly mashed
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup frozen blueberries
• 2 teaspoons flour

1. Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray (or use muffin cup liners). Set aside.
2. In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a blender or food processor, process the oats until they are finely ground. Add the wheat flour, baking soda and salt and pulse one or two times until the dry ingredients are lightly combined. Pour the dry mixture into the wet mixture and mix until just combined. Mix in the lightly mashed bananas. Stir in the milk and vanilla. Toss the blueberries with the 2 teaspoons flour and then gently fold them into the muffin batter. Divide the batter evenly among the 12 muffin cups.
3. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.  Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.