1/2 cup butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup mashed banana (2 to 3 average, ripe bananas)
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries

Preheat oven to 375 F.

In a medium bowl with an electric mixer, cream the butter with the sugar. Add the eggs, 1 at a time. Mix in the bananas and milk.

In another mixing bowl, combine the flour, baking powder and cinnamon.

Add butter mixture to dry ingredients and mix only until batter is moist.

Carefully stir in the blueberries. If using frozen blueberries, add them to recipe while still frozen, or they will turn batter purple.

Spoon batter into greased muffin cups or use paper muffin-cup liners, filling cups to the top. Bake in preheated oven for 30 to 35 minutes or until muffins are golden-brown.

Let muffins cool for 5 minutes in pan, then transfer to a cooling rack. Muffins can be stored in a tightly sealed, plastic container or in plastic bags. Makes a dozen muffins.

— Recipe adapted from "Berries," by Sharon Kramis.