Banana Blueberry Muffins

Preheat the oven to 400°F. Add 12 muffin cups to a muffin tin.

Wash and dry the blueberries.

In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt .

In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla extract.

Mix the wet ingredients into the dry ingredients using a spatula and stir until a smooth batter forms. Avoid the urge to overmix. Mix the blueberries into the flour mixture. Fold the blueberries into the batter with a spatula.

Divide the batter evenly into the muffin cups. Add a few extra berries to the top of each muffin, then sprinkle the tops with turbinado sugar.

Bake the muffins for 18 to 20 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 3 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.