Blueberry Swirl Muffins

• 2 cups blueberries (frozen or fresh)
• 3/4 cup granulated sugar and 1 teaspoon
• 21/4 cups all-purpose flour
• 21/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 1 banana, mashed (no clumps)
• 11/4 cup buttermilk
• 11/2 teaspoons vanilla extract
• 3 tablespoons chia seeds

1. Preheat your oven to 400 degrees Fahrenheit and grease a muffin pan. First, in a small sauce pan over medium heat, add 1 cup blueberries and 1 teaspoon sugar. Smash blueberries and stir frequently until "swirl sauce" thickens up, about 6 minutes. Set aside and let cool. While swirl is cooling, in a medium bowl, mix together your flour, salt, and baking powder. Set aside.
2. In a large bowl using a high-speed mixer, blend together your eggs and 3/4 cup sugar for about 1 minute. Add your mashed banana and continue to blend on medium speed until everything is thoroughly mixed together. Turning speed on low, add your buttermilk and vanilla extract. Using a spatula, slowly fold in your flour mixture a little at a time. Fold in your chia seeds. Using a large spoon, distribute batter evenly into each muffin tin. Each muffin tin will be almost all the way filled with batter.
3. Add about 1 teaspoon of the blueberry sauce to the top of each muffin, using a toothpick swirl and making a figure-8 motion. Bake for about 15-17 minutes until tops are lightly golden and toothpick comes out with some crumbs. Cool on a wire rack and serve.

blueberries, sugar, allpurpose, baking powder, salt, eggs, banana, buttermilk, vanilla, chia seeds

Taken from www.epicurious.com/recipes/member/views/blueberry-swirl-muffins-52850101 (may not work)