Banana Blueberry Muffins

These banana blueberry muffins are so incredibly easy to make for a weekend brunch or just to have around in the morning. The banana makes them so moist and the blueberry adds just that bit of tartness to cut the sweet. Easy to make, pretty to look at and yummy to eat. Seems like a no-brainer. Happy Monday!

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Banana Blueberry Muffins – Makes approximately 14 regular sized muffins

Ingredients:
3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup blueberries
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups flour (I used unbleached white whole wheat flour)

Directions:
Step 1: Preheat oven to 375 degrees.
Step 2: In a medium mixing bowl, mash ripe bananas with a fork (or potato masher works well too!)
Step 3: Add in sugar and egg.
Step 4: Next add melted butter and blueberries and stir to combine
Step 5: In another bowl, combine flour, baking soda, baking powder, salt and cinnamon. Mix well.
Step 6: Fold flour mixture into banana mix.
Step 7: Place muffin cups into muffin pan, or grease the sides and bottom of each muffin tin cup if not using paper cups.
Step 8: Scoop mix into cups/muffin tin.
Step 9: Bake at 375 degrees for 20 minutes.
Step 10: After 20 minutes, check to see if middle of muffin is done by inserting a toothpick to see if it comes out clean.

These taste great right out of the oven and at room temperature. Store in an airtight container. Will keep for up to 5 days.

Recipe adapted from Thirty Handmade Days