2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
2 ripe bananas, quartered
2 eggs
⅔ cup firmly packed brown sugar
6 tbsp butter, melted
1 tsp vanilla
1 cup fresh blueberries
¼ cup granulated sugar
1 tsp grated lemon rind
Preheat
oven to 400º. Lightly grease twelve 2½ inch muffin cups. Combine flour, baking powder, salt, and
cinnamon on sheet of waxed paper. Beat bananas in large bowl with electric
mixer until mashed. Add eggs, brown sugar, butter, and
vanilla, beating until blended. Stir in combined dry ingredients with a
wooden spoon until almost blended. Stir in blueberries just until combined. Spoon into prepared
muffin cups, dividing batter equally. Prepare
topping by combining sugar and lemon rind in small dish. Sprinkle evenly over
muffins. Bake in preheated 400º oven for 20 to 22 minutes or until golden.
Remove muffins from pan to wire rack.
