2/3 c. mashed banana (mash ripe banana with a fork)
1 large egg
1/2 c. milk
1/3 c. vegetable oil
2 c. unbleached white flour
1 tsp. baking soda
1 tsp. baking powder
1 c. whole fresh blueberries, wash and discard any damaged fruit

Beat together mashed banana and egg until creamy. Add milk and oil. Beat well. Measure in flour, baking soda and baking powder. Beat well. Gently mix in blueberries. Spoon batter into oiled and floured muffin tins.

Bake in a preheated 350°F oven for 15 minutes or until lightly browned. Cool on wire racks.

Serve plain or frost with jam or fruit butter.

Yield: 12 muffins.