Blueberry Banana Muffins

Grandpa luvs anything muffins. He told me that he prefers muffins to a cupcake. Maybe it has something to do with breakfast. Grandma told me that he gets up at 6am, on the dot, to eat something with his coffee. So she told me to be sure that I bake him breakfast sweets.

At first, I didn't really know what to bake for breakfast. I did the easy muffins like my banana chocolate chip muffins. One day, while we were at Trader Joe's, Grandpa asked me if I could bake him something with blueberries. He luvs blueberries. DONE!!!

Basically, I modified my chocolate chip banana recipe. I had never baked blueberry muffins before because Camden is avoiding blue foods in his diet. With that in mind, I wasn't sure how the muffins would hold its flavor with just blueberry in them. So I went with two versions... 6 muffins with just blueberries... another 6 muffins with banana AND blueberries.

Everybody... Grandpa, Grandma, Brek, and I... totally agreed that banana blueberry muffins had more flavor. It definitely had to do with the flavor from the ripen banana. So there you go. When in doubt, try a few flavors with the add-ins. So glad I did.

Blueberry Banana Muffins
modified from William Sonoma's Banana Bread
make 6 regular size muffins

1 large egg
3 Tbs. (1.5 oz.) vegetable oil
1/4 cup (2.5 oz.) granulated sugar
1/2 (2.5 oz.) very ripe bananas, peeled and mashed
3/4 cup (3 oz.) all-purpose flour
1 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon grounded cinnamon
1/8 teaspoon grounded nutmeg
1 cup (3 oz.) frozen wild or regular blueberries

1. Preheat the oven to 350 F degree. Line the 6 regular size muffin pan with foil or paper liners. Set aside.
2. In a large bowl, whisk together the sugar, oil, and egg.
3. Add the mashed banana and mix again.
4. In a small bowl, sift the flour, baking powder, baking soda, cinnamon, and nutmeg.
5. Add the flour mixture to the banana mixture and whisk until just combine.
6. Fold in the blueberries.
7. Using a large scooper, divide the batter equally into the prepared muffin pan.
8. Bake until the tooth pick inserted into the muffin comes out clean, about 18-20 minutes.
9. Enjoy them while they are warm or at a room temperature.

STORING: Keep these banana blueberry muffins in a container at a room temperature for up to 3 days.

Allergy Info: These banana blueberry muffins are free from or can be made without dairy, corn, legume (soy and peanuts), nuts, and fish.