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Banana Blueberry Muffins

Reviewed: Oct. 8, 2009
These are DELICIOUS! i modified the recipe a bit, per recommendations below... I don't like to measure exactly soooo aside from the eggs, my substitutions are approximations: 2 egg whites and one whole egg, split the flour 1/2 wheat and 1/2 white, added a dash of salt, added 1/4 C. unsweet applesauce and 1/4 - 1/3 C light soy milk, and i used frozen blueberries, probably more than called for! I rinsed the berries in warm water to get some ice off them, then tossed them with maybe a Tbs of flour before folding them into the batter. I only had 3 almost over-ripe bananas but it worked well, also used 1/3 C PACKED dark brown sugar. After pouring to the muffin pan, I sprinkled a little Demerara cane sugar on top of each. They cooked quickly and rose really well so don't over-fill muffin pan! GREAT flavor, moist, perfect with a little bit of butter while still warm =)
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