Blueberry banana muffins

1. Prep– Preheat oven to 425°F and line a 12-count muffin tin with paper liners.
Cream Butter & Sugar – In a mixing bowl cream together 1/2 cup butter and 2/3 cup sugar with an electric mixer. Add 2 eggs and mix until combined.
Add Bananas & Vanilla – Stir in 1 cup mashed bananas and 1 tsp vanilla until blended.
Mix Dry Ingredients – In a separate bowl, whisk together 1 3/4 cup flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Add dry ingredients to the batter and mix just until moistened. Do not overmix.
Add Blueberries – Toss blueberries with 1 Tbsp flour, then gently fold into the batter.
Fill & Top -Divide batter evenly into the muffin tin, filling almost to the top. A trigger-release ice cream scoop helps with portioning. Sprinkle tops lightly with coarse sugar.

2. Bake – Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (without opening the oven) and bake another 18-22 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.
Notes

3. Storing Muffins:
To Store: Let the muffins cool completely before storing. Cover and keep at room temperature for up to 3 days, or transfer to an airtight container and refrigerate for up to 4 days.
To Freeze: Once muffins are completely cool, place them in a freezer-safe airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
To Serve Warm: Remove the wrapper and warm thawed muffins in the air fryer, toaster oven, or oven for 3–5 minutes, or until warmed through.