I know breakfast is the most important meal of the day but it is so hard for me to get up before my kids and make them a hot breakfast (they are very early risers).  Well, the girls had a sleepover so that meant two things- 1. my girls would not be up super early and 2. I might not cook breakfast for my own kids but when we have guests, that is a completely different story ;)

We had some blueberries left over from when my husband went blueberry picking for me last week (for my daughter’s birthday party where only fresh, local blueberries would do. Really I like the fact that the farm is so close and that they are cheaper than the supermarket). Anyway, I love making muffins. They are really so easy and I (almost) always have all of the ingredients on hand.  Within a half hour you can be munching on warm muffins. A bonus is that they are portable (which we had our last day of VBS today so I needed something quick and self -contained).

All of my muffins start from Mark Bittman’s muffin recipe in his “How to Cook Everything” Cookbook. I am somewhat of a cookbook hoarder but this cookbook is my absolute favorite.  He gives a lot of different suggestions and this is what I came up with today:

Banana Blueberry Muffins
1 cup of all-purpose flour
1 cup of whole wheat flour
½ teaspoon salt
3 teaspoons baking powder
1 teaspoon cinnamon
3 tablespoons of melted butter
1 mashed ripe banana (I keep overripe bananas in my freezer for breads or smoothies!)
½ cup honey
¼ cup milk
1 egg
1 cup blueberries

1.Preheat the oven to 400 degrees. Grease a standard 12-compartment muffin tin.
2. Mix together the dry ingredients in a bowl. Beat together the wet ingredients. Make a well in the center of the dry ingredients and pour the wet ingredients into it.  Fold the ingredients until batter is moist.
3.Spoon batter into muffins tins. Bake 20-30 minutes (my oven seems to bake fast so I put the timer on for 17 minutes).  Let rest 5 minutes. Serve warm.

I hope you will enjoy this recipe as much as the girls and I did this morning!