Prep time: 15 minutes

Cook time: 20-22 minutes

Materials:

• 1 1/3 cup flour
• 1 tbsp. baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 very ripe bananas
• 1 cup fresh blueberries
• 1 egg at room temperature
• 1 tbsp. vanilla extract
• 1/4 cup whole milk at room temperature
• 1/3 cup vegetable oil
• 1/3 cup sugar
• Zest of 1 lemon
• Cane sugar for topping (optional)

Process:

1. Line a muffin tin with 12 cupcake liners and preheat your oven to 375 degrees F.
2. In a small mixing bowl combine the flour, baking powder, baking soda and salt. Mix well.
3. Take 1 tbsp. of the flour mixture and pour that over your blueberries, making sure the berries are coated in the flour. Set both aside.
4. In a medium sized mixing bowl add in the bananas and using either the back of a fork or a potato masher, mash the bananas until smooth.
5. Add in the egg, vanilla, whole milk, vegetable oil and sugar. Mix well using a hand held whisk, making sure everything is nicely combined and the sugar has melted.
6. Add in the zest of the lemon and again mix to combine.
7. Add in the dry ingredients and mix to incorporate.
8. Once fully incorporated fold in the flour coated blueberries.
9. Using a ice cream scoop add in a full scoop into the liners.
10. Top with a pinch of cane sugar (optional).
11. Bake for 20-22 minutes or until a skewer inserted into the center of the muffins comes out clean.
12. Let cool completely and ENJOY!