Blueberry Banana Muffins Recipes

I usually make muffins when I have leftover over-ripe bananas and berries in the fridge. It’s the easiest to make and you can whip it up in 10 minutes and in no time you will have some wonderful warm muffins for breakfast. I am not sure why this punnet of blueberries produces such a deep blue color and it looks almost black after I baked it and not the usual deep purple color. Are there a few types of blueberries out there?

Ingredients :
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 large ripe bananas
3/4 cup granulated sugar
1 large egg, slightly beaten
1/3 cup unsalted butter, melted
1 cup fresh or frozen blueberries (if using frozen blueberries, do not thaw)
1 tbsp. all-purpose flour

1. Preheat oven to 375 degrees F and line the muffins tray with paper cups.
2. Combine 1 1/2 cups flour, baking soda, baking powder and salt in a medium bowl make a well in the center.
3. In another bowl, mash bananas; add sugar, egg and melted butter; mix well. Pour mixture into well. Mix batter until just moistened; do not over mix.
4. Toss blueberries with 1 tablespoon flour and gently fold into batter.
5. Fill prepared muffin cups about 3/4 full bake in the oven for 30 min or until its golden brown. Remove and cool on wire rack.