Ingredients: (this makes about 12 muffins)
2 large ripe bananas mashed up well (or 1 1/4 cups)
2 cups of all-purpose flour
1 1/4 cups sugar
3 tablespoons of vegetable oil
1 tablespoon of baking powder
1 1/2 teaspoons of baking soda
1/2 cup of water
zest of 1 lemon, plus 1 tablespoon of lemon juice squeezed from this
2/3 cups frozen wild blueberries
Preheat oven to 350 degrees F.
Sift flour into a large mixing bowl to get rid of any lumps.
Add rest of dry ingredients, then the banana, oil, water, zest and lemon juice. Mix well to combine with a wooden spoon. Fold in blueberries last and scoop batter into lined or well greased muffin pan (we use an ice cream scoop which works really well).
Bake for about 18-22 minutes until lightly brown on top.