Muffins are a quick and easy snack that kids love. It is also pretty versatile and you can add different fruits or nuts to make it interesting. A small tip about preserving blueberries. When in season, I normally buy in bulk and wash them thoroughly and pat dry. Then, I place them on a plate and place the plate in freezer. After a couple of hours throw those frozen berries in a ziploc bag, and use year around in muffins, smoothies and so on. To finish up the leftover over ripe bananas I have added them also here. The berries gave a nice color and imparted a lot of flavor. Off to the recipe.

My Notes
I broiled on low for a bit to get the nice brown color on top.

1 year ago: Strawberry Greek Yogurt Muffins
2 years ago: 5 Minute Milk Sweet
3 years ago: Tea Toast using Dinner Rolls

Pictorial
1. Mix dry ingredients (all purpose flour, whole wheat flour, baking powder, salt and sugar).2. Mix milk, eggs, banana, oil and blueberries.3. Make a well in the dry ingredients.4. Pour the wet ingredients into the dry ingredients.5. Mix gently until combined.6. Pour into muffin cups. (Fill each cup about 2/3rd full). Bake at 400F for about 15 min until a tooth pick inserted in center comes out clean.7. Out of the oven.
Moist muffins ready.
Enjoy!

Linking to DIO – Kid friendly dishes hosted here.