1/2 cup (more or less depending on taste) blueberries (frozen is fine)
1 package Martha White (or similar) blueberry muffin mix
1-2 bananas (the riper, the easier to mash)
1/2 cup milk (per the muffin mix directions)
Mash bananas in a bowl. Add dry mix and blueberries. If using frozen blueberries (defrost them a little in the microwave first). Mix together. Add milk SLOWLY a little at a time and mix through. You might not use all the milk. You want the batter to be wet, but not dripping. Grease, spray or butter (I choose the latter) a muffin tin. The initial directions indicate you’ll have 6 muffins. If adding one banana, you’ll get between 8 and 9. If you use two bananas, you might get up to 12. Note: if you accidentally add too much milk, just add flour SLOWLY until you get the right consistency. Bake at 375 (or per package directions) until golden on top and a toothpick inserted in the center comes out clean.
When I don’t have time (or don’t want) to make muffins from scratch, this is my favorite recipe. It’s easy and fast. The extra ingredients add just enough that no one knows I didn’t make these from scratch. Perfect for breakfast or brunch.