Ingredients

3/4 c. all-purpose flour

3/4 c. whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. kosher salt

3 large overripe bananas

1 large egg

3/4 c. packed light brown sugar

1/3 c. vegetable oil

1/4 c. sour cream 

1 tsp. pure vanilla extract

1 c. fresh or frozen blueberries (unthawed if frozen)

14 banana chips

Preparation

Step 1In a medium bowl, whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.Step 2In a large bowl, mash bananas witha fork. Add egg, brown sugar, oil, sour cream, and vanilla and whisk to combine.Step 3Add dry ingredients to wet ingredients and stir until just combined. Fold in blueberries.Step 4Scoop batter with a 2.5-oz. scoop or 1/3-cup measuring cup into 14 silicone muffin liners. Top with 1 banana chip.Step 5Working in batches, in an air-fryer basket, arrange filled muffin liners, spacing about 1/2" apart. Cook at 350° for 7 minutes. Tent tops with foil to prevent overbrowning, then continue to cook until puffed and a tester inserted into center comes out clean, 5 to 7 minutes more.Step 6Transfer muffins to a wire rack and let cool.

You’re looking for very ripe bananas for these muffins, which means waiting until past the point of speckles when the skin is fully dark. The timing can be frustrating when you’re desperate for a batch of blueberry banana muffins, but there is a solution: the freezer! Overripe bananas freeze very well, so it’s worth keeping a batch of overripe ones in the freezer for when you’re ready to bake. Simply defrost, then squeeze the banana into a measuring cup to mash, then proceed with the recipe. Use extra overripe bananas for everything from the best-ever banana bread (natch) to layered banana cake to banana bread waffles (seriously!!).