Banana Blueberry Muffins with Greek Yogurt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mash the bananas until smooth but with a few small lumps for texture.
3. Whisk in the maple syrup, egg, Greek yogurt, and vanilla extract until the mixture is cohesive and velvety.
4. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Gently pour the dry ingredients into the wet mixture and use a spatula to fold the batter together until no more streaks of dry flour remain.
6. Gently stir in the blueberries, ensuring they are evenly distributed without bruising.
7. Divide the batter evenly among 12 muffin cups, filling each about 2/3 full.
8. Bake for 18–22 minutes until the tops are golden mahogany and bounce back when lightly pressed.