Bananas and blueberries

Good morning. You know what I love about mornings? Breakfast. I've only recently discovered how much I really love this meal but now I cherish the mornings I have the time to cook up something delicious. Some days I want to put in less effort than others, though, so a quick muffin recipe does the job.

This recipe comes from another adorable book of mine, "Scones, Muffins, & Tea Cakes." It's a dainty little book with lovely recipes. I've only used a few recipes so far and the one I've used multiple times is the one for blueberry banana muffins.

  

Tasty inside and out. The fruit makes them healthy... right? Well, I can dream.

Blueberry Banana Muffins
1/2 cup (1 stick) butter
3/4 cup sugar
 2 eggs
1 cup mashed bananas (2 to 3 ripe bananas)
1/2 cup milk
2 cups flour
2 tsp. baking powder
1/2 tsp. cinnamon
2 cups fresh or frozen blueberries

Due to my kitchen counters being so ridiculously yellow I tried taking pictures in a different location. I think this came out too dark so next time... it'll be yellow again.

1. Preheat oven to 375 degrees F. Grease a standard 12-cup muffin pan.
2. In a medium bowl cream together butter and sugar. Add the eggs one at a time and then mix in the bananas and milk.
3. In another bowl combine the flour, baking powder, and cinnamon. Add the butter mixture to the dry ingredients and mix until batter is moist. Do not over mix.
4. Carefully mix in blueberries.   

5. Spoon batter into the muffin cups,filling to the top.

6. Bake 30 to 35 minutes or until golden.
7. Let cool for 5 minutes in the pan* and then transfer to a cooling rack.

*Yeah right. I'm going to eat these asap.

See those little purple streaks in the batter? If you're using frozen try not to let them thaw or that will happen. Not a big deal to me but it may be to some. Honestly, it does make a difference when they're baked.

xoxo

Stephanie