I like blueberry muffins and banana muffins; so I thought it might be interesting to try these blueberry banana muffins. Plus, I always have a ton of bananas in the freezer so it’s always nice to be able to use some of those.

This is pretty simple and I feel like I say that a lot! You mix together the wet ingredients, then the dry ingredients. As a note, I used about four bananas and let them thaw enough to mash them (which usually isn’t too long). You’ll mix both wet and dry ingredients together just until mixed.

I did take the time to toast the walnuts and I used the sparkling sugar on top since I had it on hand and thought it would be fun! I did forget to reserve some blueberries to lightly press into the top though. For muffin liners, I bought a whole bunch of parchment liners so I decided to use those. They don’t quite fit in the bottom of my regular size muffin tin so my muffins ended up with a bit of a rounded bottom.

These are very quick and easy, but I felt like mine were a little too banana forward and the blueberries got lost. It’s possible I used a little more banana than the recipe called for so I want to keep that in mind. However, one thing I’ve learned about myself is too many dominate flavors in a recipe aren’t my thing and that is kind of the case here. Very good, but I’d rather have one or the other. Glad I tried it though and I’m sure there are plenty of people who would really love these!

Recipe used: Baker By Nature