Triple B Muffins

• 3 tablespoons unsalted butter at room temperature
• 3/4 cup sugar, preferably turbinado or other less-refined sugar
• 1/4 cup light-bodied olive oil (or a neutral oil)
• 1 cup buttermilk at room temperature
• 2 large eggs at room temperature
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon sea salt
• 1 cup /4 1/2 ounces all-purpose flour
• 1 cup /4 1/2 ounces whole wheat flour
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 cup blueberries, fresh or frozen (unthawed)
• 1 medium banana, ripe but not soft, cut into blueberry-sized chunks
• 1/4 cup turbinado sugar

1. Preheat oven to 350u0b0F. Generously butter the wells of a 12-cup muffin pan. Set aside.
2. In a large bowl, whisk together the sugar, oil, buttermilk, eggs, vanilla, and salt until well combined. Set aside.
3. In another bowl, whisk together the flours, baking powder, baking soda, and cinnamon.
4. Add the dry mixture to the wet mixture. Fold/mix gently so that there are still some large patches of dry mix are still visible.
5. Scatter the blueberries and banana over the top of the batter. Continue to fold gently until ingredients are just combined, taking care not to overmix the batter.
6. Divide batter evenly among the muffin cups, filling them to the top. Sprinkle a single layer of turbinado sugar over the surface of each muffin.
7. Bake for 20-25 minutes, rotating the pan after 10 minutes. The muffins are ready when the tops are firm and golden and a cake tester tests clean. Take care not to overcook.
8. Remove from the muffins from the oven and allow them to cool for a few minutes. Finish cooling them out of the pan on a cooling rack.
9. Eat them warm. With a little butter, of course.

butter, sugar, lightbodied olive oil, buttermilk, eggs, vanilla, salt, flour, whole wheat flour, baking powder, baking soda, ground cinnamon, blueberries, banana, turbinado sugar

Taken from food52.com/recipes/4689-triple-b-muffins (may not work)