Blueberry Banana Muffins
(adapted from To Die For Blueberry Muffins)
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1/3 cup melted butter
1 egg, beaten
1/3 cup milk or buttermilk
2 ripe bananas, smashed
1 cup fresh blueberries
1 cup chopped walnuts
1/8 cup white sugar
1 teaspoon ground cinnamon
Preheat the oven to 350°F.
Grease muffin cups or line with liners. I highly recommend investing in silicone liners for your everyday baking needs and using paper liners only for special occasions.
Combine butter, sugar, and mashed bananas in a large mixing bowl using a wooden spoon or spatula.
Mix in egg, milk, and vanilla. Sprinkle in the baking soda and salt.
Add the flour and mix until just incorporated. Fold in the blueberries and chopped walnuts. Do not overmix.
Divide mixture equally into muffin cups.
Optionally, sprinkle the muffin tops with the sugar and cinnamon mixture for a little added sweetness and flavor.
Bake for 25-30 minutes in the preheated oven, or until done. Insert a toothpick into the center of the muffin; if it comes out clean, it’s done.