Blueberry Banana Muffins

It's always nice to have something that I can bring to work to have for breakfast, especially since I've always been a bit lazy about breakfast. If I have something quick and easy to eat though, I have less of an excuse to skip breakfast. Now that blueberries are in season, I thought it would be nice to make a tasty blueberry muffin, but I wanted to make sure that it would come out nice and moist. I hate dry, crumbly muffins!

I found a recipe for a blueberry banana muffins on Food.com that I thought I would try. I tweaked it a bit by increasing the blueberry to banana ratio. They didn't rise much, but I think that's because they are dense and really moist. The banana and the blueberries balance each other really nicely. This recipe is definitely a keeper!

Ingredients:

• 3 medium bananas
• 1 egg, beaten
• 3/4 cup of white sugar
• 1 1/4 cups of blueberries
• 1/3 cup of unsalted butter, melted
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 1/2 cups of all-purpose flour
• 1/2 teaspoon of salt

Preheat the oven to 375 degrees. Grease a muffin tin, including the tops of the tin around the edges of the cup so that the muffin batter that rises outside of the cup doesn't stick to the tin.

Mash the bananas well. Add the egg, sugar, butter and blueberries and mix well. In a separate bowl, mix the baking powder, baking soda, flour and salt. Stir the dry ingredients into the wet ingredients and mix until everything is well incorporated.

Spoon the batter into the cups. This recipe will make enough batter for 12 muffins.

Bake the muffins at 375 degrees for 20 minutes.

They taste best served warm with some butter. Yum!

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