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

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Ingredients

  

• 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
•  

Instructions

 

• 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.