Fluffy Banana and Fresh Blueberry Muffins: Perfect Breakfast

In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir well to combine all ingredients, ensuring there are no lumps.

In another medium bowl, mash the ripe bananas until puréed. Add the beaten egg, whole milk, vegetable oil, and vanilla extract to the mashed banana. Mix only until the ingredients are incorporated.

Pour the wet mixture over the dry ingredients. Stir delicately with a spatula or wooden spoon, just until the flour disappears. The professional technique is not to overmix; some lumps in the batter are desirable for soft muffins.

Add the blueberries to the batter, folding them in gently with just a few turns. This prevents the blueberries from completely breaking down and maintains a visually appealing texture. Frozen blueberries can be added directly, without thawing.

Divide the batter equally among 12 muffin cups lined with paper liners or greased. If desired, sprinkle a little demerara sugar over the dough before baking, for a crunchy and caramelized crust.

Bake in a preheated oven at 200°C for 5 minutes, then reduce the temperature to 180°C and bake for another 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Baking initially at high temperature helps create nice domes.

Remove the muffins from the oven and let them cool in the pans for 5 minutes before transferring them to a rack to cool completely. This prevents them from getting damp at the base and facilitates removal from the molds.