I have this crazy craving for a yummy muffin, but can’t quite wrap my taste buds around it.

It all started when I remembered a Bran Muffin from my favorite bakery, Edelweiss Bakery.

I know. Bran?

But trust me, this is like no other bran muffin. (I used to work at this fantastic Bakery. If you’re in San Diego, go visit. Tell Lynn and Gerry Bekki sent me…)

By the time I grabbed all the ingredients and made my way home I had made other plans…

I feel free to defy my recipes and create one of my own. (Notice, these are no longer bran muffins)

Banana Blueberry Muffins, by Bekki
1/2 c. Butter
1 c. Sugar
2 eggs, beaten
3 tsp. baking powder
1 tsp. vanilla (because, vanilla.)
3 smooshed bananas
1 tsp. lemon juice
1/2 c wheat flour ( you can use just plain, all purpose too…)
1 c flour
1/2 tsp. salt
1 c blueberries

Quietly combine all ingredients except blueberries. (Quietly… My kids are still sleeping).
Fold in blueberries.

Bake 325, 50-60 minutes. (It’s done when the kids wake up and a toothpick comes out clean when you poke the bread)

You can bake in muffin cups or loaf pans, just adjust the time.
I bet you want an exact time adjustment. I am a by sight baker.
Set your timer for 45 minutes if baking muffins, 50 minutes if baking loaves.
Check for done ness. Bake slightly longer if necessary.

Ovens, elevation, humidity, and life itself can effect baking times.

**freeze for quick breakfast or snacks!!

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