Blueberry-Banana Muffins

Since our kitchen is up and running (not completely finished - still waiting on a few finishing items), we've been enjoying cooking again.  Last week, Jason made us taco salads and fish tacos.  This morning I made Swiss chard quiche, and this afternoon I tried a muffin recipe I found in this month's Southern Living.  This recipe was submitted by Naomi Cordill of Winnsboro, LA.

Ingredients

• 2 1/4 cups all purpose flour
• 3/4 light brown sugar
• 1 cup frozen blueberries
• 1 large ripe banana
• 1/3 cup melted butter
• 2 large eggs
• 2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt

First, toss the blueberries with 2 tbsp. flour.

 Then, stir together the rest of the flour, the baking powder, cinnamon, and salt.

Next, mash the banana and whisk together with the eggs, light brown sugar, melted butter, and vanilla extract.

 Add the mixture to the dry ingredients and stir until just moistened.  Fold in the blueberries.

 Spoon into a lightly greased 12-cup muffin pan, filling until about two-thirds full.

 Bake at 375 degrees for 20 minutes.

 Let cool and enjoy.

 

These aren't very sweet or moist, but they are still very good.  Jason isn't a huge fan of muffins, cakes, cupcakes, etc., but he actually enjoyed these less-sweet fruit filled muffins.  They'd be great with hot tea!