Combine dry ingredients in a small bowl and set aside.
Beat butter and sugar until light and fluffy.
Mix in eggs and vanilla followed by the mashed bananas until well combined.
Blend in dry ingredients with chopped pecans.
Fold in the dusted blueberries.
Using an ice cream scoop, fill each lined (or sprayed with baking spray with flour)muffin cup with about 1 and ½ scoops of batter. This will fill about 18 muffins cups. If you want to make those bakery-style jumbo muffins, 3 large scoops of batter per muffin cup. It will yield 9 jumbo muffins.
Place muffins in oven and set timer for 5 minutes.
When the timer goes off, reduce heat to 375 degrees and continue to bake for about 12-15 more minutes. Jumbo muffins will need to bake about 15-18 more minutes.
When golden brown tops begin to form, and toothpicks when inserted come out clean, remove from the oven to a cooling rack. Allow them to cool briefly before removing from their tin.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/blueberry-banana-nut-muffins/