Banana Blueberry Muffins

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Nothing screams breakfast like a fluffy muffin with a hot cup of coffee. Make your coworkers jealous when they see you bite into this pure deliciousness. The way to win someone’s heart is through muffins…at least at the office.

1 1/2 cups all purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 ripe bananas

1 egg

1 teaspoon vanilla

3 tablespoons butter, melted

3.5 oz. can blueberries, rinsed and drained*

Preheat oven to 350 degrees. In a medium size mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together. Combine bananas, egg, and vanilla in a blender, puree until smooth. Pour banana mixture into mixing bowl with dry ingredients, stir to combine. Add melted butter, stir again. Gently stir in blueberries. Coat each cavity of a standard muffin pan with cooking spray. Evenly distribute batter between each cavity in pan (will fill up about 3/4 full in each one). Sprinkle tops with about 1/4 teaspoon of sugar on each one. Bake for about 23 minutes, until golden brown. Remove pan from oven, let muffins cool slightly and transfer to cooling rack.

*You can use 1/2 cup fresh or frozen blueberries instead of can if you feel like gettin’ fancy. I personally prefer the little blueberries, but some people like the big ole fat ones. Personal preference takes the cake.

**These can be frozen! After muffins have cooled completely, individually wrap each one with plastic wrap, place in freezer bag and store in freezer. Grab one on your way out the door to work to enjoy a homemade muffin with your coffee. You deserve it.

 

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