Bananas and blueberries seem like such an obvious choice. These are really tasty and great for a breakfast. The blueberries tend to get a bit mushy after a few days so I would freeze them if you don’t want to eat them right away. However, I doubt they will last that long if you have any friends or family that love blueberries you should be out of these in no time
Banana Blueberry Muffins
1 dozen muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of baking spice or cinnamon
1/2 teaspoon salt
3 large ripe bananas
3/4 cup granulated sugar
1 egg replacer
1/3 cup melted margarine
1 cup fresh or frozen blueberries
1 tablespoon all-purpose flour
Heat oven to 375°. Grease and flour a 12-cup muffin tin or line with paper liners.
Combine 1 1/2 cups flour, baking soda, baking powder and salt in a bowl; make a well in the center.
In another bowl, mash bananas; add sugar, egg replacer and melted margarine; mix well.
Pour mixture into well. Mix batter until just moistened; do not over mix.
Toss blueberries with 1 tablespoon flour and gently fold into batter.
Fill prepared muffin tins three-fourths full. Bake for 18 to 20 minutes or until muffins test done. Cool in pan on wire rack.