1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2-1 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
1 cup fresh blueberries
1 1/4 cups mashed ripe bananas
1/3 cup sugar (or Splenda, increase the sugar for a sweeter muffin)
1/4 cup nonfat sour cream (or use low-fat sour cream or use fat-free yogurt)
1 large egg
2 teaspoons vanilla
Directions:
1 Set oven to 350 degrees.
2 Grease or line 12 regular-size muffin tins with paper liners.
3 In a large bowl mix together flour, baking powder, baking soda, salt cinnamon, nutmeg (if using) and blueberries.
4 In another bowl beat banana, sour cream, sugar, egg and vanilla until just blended; stir into the dry blueberry mixture JUST until combined (do not over mix a few small lumps are fine!).
5 Scoop/divide the mixture between the muffin tins.
6 Bake for 15-20 minutes or until the muffins test done.
7 *NOTE* for a double recipe; because of the large amount of baking powder prepare each recipe in two separate bowls, do not double one recipe into one bowl.
