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Sounds delicious!
Just wait until you see how easy they are to make!
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Makes 16 muffins
1/2 cup butter or margarine
1 cup sugar
2 eggs -well beaten
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries (frozen or fresh)
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Preheat oven to 350 degrees.
Cream butter in mixer until soft.
Gradually add sugar, creaming until fluffy.
Add eggs and Bananas.
Mix well.
Sift flour with baking soda and salt.
Stir into the creamed mixture.
Let beat for about 5 minutes until it looks like this.
Fold in Blueberries by hand so that they don’t smash.
Place in lined muffin tins. I use an Ice Cream Scoop. You could use anything, just fill them about 2/3 way full.
Bake for 20-25 minutes on until done.
We always have bananas on hand at our house for Banana bread! When my bananas start to get too brown just put them in a gallon Ziploc and throw them in the freezer. When you want to make bread pull out 3 of them and let them thaw in a bowl. Open one end and the banana will just slide out.
This recipe is so great! It can be baked in loaf pans for gifts. If baking a full size loaf bake for 50 minutes or until toothpick comes out clean.
These can also be frozen which is an awesome option!
Bake 2 or 3 batches, freeze some, and pull them out for a quick healthy breakfast, or when a friend pops by for coffee.
This is the perfect time of year for Blueberries. I usually take the kids u-pick, but we didn’t make it this year. There are some really great ones in the stores now on sale.
Don’t let this recipe go unbaked!
