Double Berry Banana Muffins

A person can never have too many muffin recipes, right? And after loving strawberry banana muffins, I decided to try a version that also includes blueberries. These are packed with fruity goodness and if you can't use them all in the first couple days, you can pop them into the freezer and have a great breakfast ready to go on a busy morning.

These come together quickly with just a couple bowls and a wooden spoon. Start by combining the flour, whole wheat flour, baking soda, baking powder and salt in a large mixing bowl. Add the blueberries and strawberries



and stir carefully so that the berries are coated with the flour mixture. This will help them not to sink to the bottom of the muffins.

Now in a separate bowl, or large measuring cup, combine the sugar, butter,



egg and vanilla. Now add the mashed banana to the flour mixture



then add the egg and butter mixture.



Stir carefully just until the dry ingredients are all moistened. Spoon the mixture into paper-lined muffin cups (or use nonstick spray!) and top with turbinado sugar, if you like. (I love the "bakery" finish turbinado sugar gives muffins.)



Bake for 20-22 minutes until a tester comes out clean.



One year ago: Pumpkin Cake Roll
Two years ago: Cranberry Gingerbread Muffins

Find more great recipes at Turning the Table Thursday, It's a Keeper, Full Plate Thursday, Pennywise Platter, Sweet Treats Thursday, Sweet Tooth Friday, Bake with Bizzy, Foodie Friday, Fusion Fridays, Fat Camp Friday, Sweets this Week, Food on Fridays, Friday Food.

Double Berry Banana Muffins

1 cup flour
1/2 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 ripe bananas, mashed
3/4 cup sugar
1 egg
6 Tbsp. butter, melted
2 tsp. vanilla
1 cup blueberries
3/4 cup strawberries, chopped

In a large bowl, stir together the flours, baking soda, baking powder, and salt. Carefully fold in the blueberries and strawberries and coat them all with the flour mixture.

In a separate bowl, stir together the sugar, egg, melted butter, and vanilla. Add the mashed ingredients to the flour mixture, then stir in the egg mixture. Stir carefully just until all the dry ingredients are moistened.

Line muffin tins with paper cups and fill each cup 2/3 full with batter. Bake at 350 for 20-22 minutes or until a tester comes out clean. Cool completely on a wire rack. Makes 12.