This recipe is great for anyone who loves muffins, particularly if you can’t have dairy. I’m sure you could easily make these gluten-free, as well, with cassava flour. For all the times I list a brand name, that’s just my experience over my years of baking and what I think works best. Of course, you could use the brand you find best.

Makes 12

½ cup coconut oil

1½ cups King Arthur all-purpose flour

2 very ripe bananas

½ teaspoon salt

1 teaspoon Nielsen Massey lemon extract

1 teaspoon baking soda

1 egg

4 tablespoons brown sugar, divided

8 ounces Cascadian Farmfrozen blueberries (about ¾ cup)

Heat oven to 375°F.

Mix together all ingredients except blueberries in a standing mixer (only use 2 tablespoons of brown sugar). Gently fold in blueberries.

Fill muffin tins to top with batter. Sprinkle brown sugar over each filled cup.

Bake about 20 minutes, checking at 15 minutes.

Remove and let sit at least 10 minutes before serving for muffins to totally set.