Blueberry Banana Muffins

Occasionally, Charlotte will come to me and ask if we can bake together.  Charlotte loves to be "helpful" in the kitchen, but honestly, baking with kids can be so...inconvenient. (please tell me I'm not the only one who thinks this)  However, on this particular day, the boys were off playing with friends in the neighborhood, and Julia was still napping, so we had a nice little window of just she and I.  Charlotte requested blueberry muffins, so I pulled out a recipe from my mom for Blueberry Banana Muffins.  It's easy enough that even a 4.89 year old can measure, mix, and scoop the batter.  This isn't the healthiest recipe, seeing as though it has an entire cup of sugar in it, but using White Wheat flour usually makes me feel a bit better about it. :)

While we were waiting for the muffins to cook, I asked her to pose for me so we could enjoy her whole '50's housewife ensemble that she put together herself.  Don't you cook in pearls??

The final product....they kind of reminded me of little googly-eyed monsters, but yummier. :)

Blueberry Banana Muffins

makes 12 regular sized muffins, or 24 minis.

1 c. mashed bananas

2 eggs

1 c. brown sugar

1/2 c. melted butter

1/2 c. frozen blueberries, thawed (or use fresh blueberries!)

1 1/2 tsp. vanilla extract

2 1/4 c. all-purpose flour (or white wheat...)

1 3/4 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. salt

Combine pureed bananas, eggs, sugar, and butter in bowl until well blended.  Stir in blueberries and vanilla.  In a large mixing bowl, combine dry ingredients and make a well in the center.  Pour in liquid mixture.  Mix until just blended (only until dry ingredients are moistened).  Spoon into cupcake papers in muffin tins (or not if you are using silicone like me!).  Bake at 350 degrees for 25-30 minutes.  For mini muffins, the baking time is 22 minutes.