Blueberry Banana Muffins

Blueberries and bananas are two of my favorite fruits to incorporate into my meals! They are great bases for smoothies and help keep a dish like breads or muffins moist! I made these light and delicious breakfast muffins to diversify our morning meal options and they were delicious, especially with a glass of milk!

You can add a brown sugar streusel on top for a more crumbly texture and sweeter flavor!

The riper the bananas and blueberries are, the sweeter and more moist the muffin is!

Muffins are such a great breakfast item for families who are on the go in the mornings. They are a quick grab with a glass of milk or cup of coffee! They are sweet, fluffy, and extremely delicious! I love the color that the blueberries bring to this breakfast treat and the bananas add just the right amount of flavor.

I just so happened to run out of muffin/cupcake holders so I improvised and made my own! I cut out parchment paper squares that were a little bigger than the muffin tin circle size. I placed them into the tin right before pouring the batter and they worked perfectly! They didn't stick to the muffins and came out adorable!

---

Prep Time: 10 minutes Yields: 1 Dozen

Cook Time: 30 minutes

Total Time: 40 minutes

INGREDIENTS

• 1/2 cup Unsalted Butter, softened

• 1 cup Sugar

• 2 Eggs

• 2 Very Ripe Bananas, peeled

• 2 cups Flour

• 1 tsp. Baking Soda

• 1/4 tsp. Salt

• 1 Generous cup Blueberries, rinsed

• 1 Tbsp. Flour, for coating blueberries

INSTRUCTIONS:

1. Preheat oven to 350 degrees Fahrenheit.

2. Line the muffin tins.

3. In a medium bowl, beat together the butter and sugar until creamy.

4. Add in the eggs and bananas and mix until combined evenly.

5. In a separate bowl, combine the flour, baking soda, and salt together and whisk to incorporate evenly.

6. Slowly add the dry ingredients into the banana mixture while mixing.

7. In a small bowl, add the rinsed and still slightly wet blueberries and the Tbsp. of flour. Toss to coat the blueberries (this helps to prevent blueberries from sinking to the bottom of the muffins).

8. Fold the blueberries into the batter with a rubber spatula until evenly dispersed throughout.

9. Using a large spoon, fill the muffin tins about 3/4 of the way each.

10. Bake for 25-30 minutes, until golden brown and an inserted toothpick comes out clean.

11. Serve and Enjoy!