I had bananas and fresh blueberries to use up and wanted to make some muffins. I searched for banana muffins and found most are about the same on Pinterest. Except, most say to add an extra banana. So instead of using 3 bananas, I used four. I also added a cup of fresh blueberries too. They are a nice addition and this recipe is not too sweet either, but with in season, fresh blueberries I'm expecting they would have that excellent blueberry flavor. These are still very nice though, easy too!
I always preheat my oven first, then get started on gathering my ingredients. So preheat oven to 350 degrees.
11/4 cup flour
3/4 tsp. baking soda
1/2 tsp. four
Mix together, set aside.
1 large egg
1 cup of blueberries
1/2 cup chopped walnuts
4 bananas, mashed
3/4 light brown sugar
1 tsp. vanilla
6 tablespoons of softened butter
Place butter, egg and brown sugar into mixing bowl. Cream together for 1 minute on medium speed. Add mashed bananas, nuts and vanilla. Stir.
Add blueberries to flour mixture and toss. Add 1/3 of the flour mixture into the wet mixture, with a spatular stir until just combined and repeat with the remaining flour mixture.
Spray 2 - 6 muffin/cupcake tins with an aerosol butter spray. Fill each tin 3/4 full. You should get 12 muffins.
Bake for 20-25 minutes, cool down. Turn muffin pans onto a tea towel and then on a baking rack to cool. This prevents them from sticking and also from over cooking. See how nicely the blueberries have cooked in the muffins?
Yum! They freeze well for individual use too ~