#1 Preheat oven to 375°F #2 In a large mixing bowl, mash the bananas with a fork until mostly smooth. (It’s ok if there are still some lumps). Whisk in the yogurt/sour cream, oil, vanilla extract, eggs and both sugars until smooth #3 Stir the flour, baking powder, baking soda, salt and cinnamon directly into the wet mixture. Fold the dry ingredients into the wet ingredients with a spatula until just combined. Gently fold in the blueberries #4 Fill muffin tins all the way to the top for large bakery-style muffins, or ¾ of the way for smaller muffins. Optional: top each muffin with a few more blueberries and a sprinkle of coarse sugar #5 For large muffins: Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean #6 For smaller muffins: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.