Blueberry and Banana Nut Muffins

Steps:

1. Preheat your oven to 375℉
2. Cream the butter and 1 ¼ cup sugar, until light.
3. Add eggs one at a time, beating well after each addition. Then add vanilla.
4. Sift the flour, salt, and baking powder into another bowl, and add this to the creamed mixture, alternating with milk.
5. Crush ½ cup of blueberries with a fork, and add it to the batter.
6. Fold in the remaining whole blueberries.
7. Line a muffin tin with cupcake liners, and fill with batter.
8. Sprinkle 3 teaspoons of sugar over the tops of the muffins.
9. Bake at 375℉ for 30-35 minutes.
10. Remove the muffins from tins and cool for 30 minutes.
11. Store, uncovered, or the muffins will be too moist on the second day.

Banana Nut Muffins:
Time: About 40 minutes    Yield: Makes 6-7 muffins

Steps:

1. Preheat oven to 375℉
2. Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
3. In a large bowl, mash the bananas. Then whisk in the melted butter, brown sugar, egg, vanilla extract, honey, and milk.
4. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined.
5. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
6. Line a muffin tin with cupcake liners, and fill with batter.
7. Bake at 375℉ for 20-22 minutes.
8. Remove muffins from tins and let cool for 30 minutes.
9. Store covered at room-temperature.