Blueberry Banana Muffins

Hello! Do any of you mamas deal with a picky eater? My son, Tad, can be a stubborn little bug when it comes to eating the food that I put in front of him! We do a lot of experimenting in this house, and sometimes I think that pickiness stems from genetics but mostly from my incessant plea for him to please eat something!!!!! We have been on the hunt for something sweet, somewhat healthy, and filling in our diets. I came across the idea to make some banana bread mixed with blueberries, but knew that something small and easy to hold would probably be a little more fun + interesting for him to eat!

These blueberry muffin/bread/cakes were born! I incorporated some whole wheat flour, bananas, and blueberries into the mix. They are really tasty and almost seem a bit mature in palette, but that hasn’t stopped Tad from eating them one bit. The denseness of the muffin really helps in keeping your belly filled and the sweet sugar top + blueberry combo is perfect for the sweet tooth in your family. The other person that can’t stop eating them? My dad! He says they’re good enough to be in a cafe. I guess that’s good - ha!

Here’s the recipe for some tasty, wholesome blueberry + banana muffin cakes.

• 2 ripe bananas, mashed
• 3/4 cups sugar
• 1 egg, beaten beforehand
• 1/3 cup butter, melted
• 1/4 cup sour cream (optional)
• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1 1/2 cups fresh blueberries
• 1 tsp lemon juice

1. Preheat the oven to 375.
2. In medium sized bowl, combine the mashed bananas, sugar, egg, butter, and sour cream. I personally think butter melted over the stove and browned slightly makes a baked good taste SO much better! The sour cream can be added for moistness. I opted to not use it this time!
3. In a large bowl, mix together the flours, soda, powder, salt, and cinnamon. Slowly fold the wet ingredients into the dry ingredients until just combined.
4. Coat your blueberries in a little flour and lemon juice. Slowly fold them into the batter.
5. Fill your greased muffin tin of choice. I used a few little heart shaped tins that I had on hand! Sprinkle the tops with sugar.
6. Bake for 20 minutes or until a knife inserted in the center comes out clean. Eat!

These are a great morning treat to bake on the regular. Easy, yummy, and quick! Enjoy!!

xoxo Kayla