Banana Blueberry Muffins

With our family it seems like bananas are always an issue.  Either we can't keep enough around and we run out, or we buy too many and they ripen and get thrown out.  Thrown out?!  NO WAY!
Those mushy, brown bananas have the most flavor and should be used!
Also with the 4th of July only a few days away, blueberries are on sale! SCORE!!

Therefore, I found this yummy recipe to use up my bananas in danger of going "yucky" and take advantage of the abundance of blueberries that are in season right now.

Note:  Blueberries are one of the top "brain foods"!  Don't believe me?  Google "brain foods" and you'll see. Not sure if you feel like you need "brain foods," but know I certainly could use all the help I can get! 

Having company this summer?  Whip up a batch of these!  While it is a fairly basic recipe, they taste SO MUCH BETTER than pre-packaged, store-bought.  They also keep well for a few days (IF they last that long).

Banana Blueberry Muffins
 

3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries (frozen may be substituted, but you should sit them out to thaw while prepping)

Directions:

*Preheat oven to 375 degrees.
*Gather all of your ingredients and supplies.  Take pictures of them (optional)
But seriously - gathering and organizing everything first can really save you time when assembling a recipe. (They even say that on Master Chef, so it must be right!)

*Line 12 muffin cups with paper liners.
  My secret for less mess:  Use a cookie scoop!

*Mash the bananas, melt your butter, (I use a microwave safe measuring cup), and beat your egg slightly. 
*In a separate bowl, combine the flour, baking soda, baking powder and salt.

*Mix bananas, sugar, and egg in a mixing bowl until well combined. 
*Stir in the melted butter.
*Stir dry ingredients into the wet ingredients. 
*Gently stir in the blueberries. 
 Remember with any muffin mix, you don't want to over-mix - just mix until everything is well-combined.  Be careful with that delicate fruit - that's why we do that part last.

*Transfer the batter to the prepared muffin tin. (Remember to use your scoop if you have one.)

*Bake 20 minutes, or until a toothpick inserted in a center muffin comes out with moist crumbs attached.

 *Transfer to a cooling rack

To be honest, I didn't let them cool long...

I was so excited that they did not stick to the paper! (I'm easily amused.)
Look at this yummy goodness!!!
VOILA!  YUM!

In case you want the recipe with instructions in the same place:

Banana Blueberry Muffins
 

3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries (frozen may be substituted, but you should sit them out to thaw while prepping)

Directions:

Preheat oven to 375 degrees.
Gather all of your ingredients and supplies. 

Line 12 muffin cups with paper liners.

Mash the bananas, melt butter, and beat the egg slightly. In a separate bowl, combine the flour, baking soda, baking powder and salt.
Mix bananas, sugar, and egg in a mixing bowl until well combined.
Stir in the melted butter.
Stir dry ingredients into the wet ingredients until well-combined.
Gently stir in the blueberries.
Transfer batter to the prepared muffin tin. 

Bake 20 minutes, or until a toothpick inserted in a center muffin comes out with moist crumbs attached.

Transfer to a cooling rack

ENJOY!