Blueberry Banana Oatmeal Muffins

Ah, Sunday mornings. At my house that usually means newspapers on the floor, Football (European) on TV, and me, mentally going through my pantry and fridge for something to make on a cold morning.

Today the thought of my housemates' bananas getting very ripe on the microwave was too much to resist. Combined with the blueberries I picked up early in the week a plan was beginning to form. Muffins. These muffins are an accident actually. Mid way through mixing I realized I had used too much flour. I made some last minute adjustments and said a little prayer putting them into the oven. What a delightful accident they were! It just goes to show that 1. we all make mistakes - it's what you do when you learn about them that counts, and 2. through those same mistakes we might find something even better. These aren't going to be very sweet, but if you prefer, you could add an extra 1/4 cup of sugar.

I hope that you can wake up to this treat soon.

Ingredients:
2 1/2 cups flour
1 1/4 cup rolled oats (not quick cooking)
1/2 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
5 1/2 tbs butter, melted
1/2 cup half and half
1 tsp. vanilla extract
1 cup mashed banana (about 3 medium, very ripe)
1 cup blueberries (fresh or frozen)

Preheat the oven to 400 degrees.

Spray or line a 12 cup muffin tin and set aside.

Melt the butter in a medium size bowl (or Tupperware as I usually do).

Combine dry ingredients in a large bowl, making a well at the bottom.

Beat the eggs in a small bowl and set aside. Mash the bananas in the bowl with the butter. Stir in the half and half and vanilla. Mix in the eggs and then stir in the blueberries.

Fold in the wet ingredients with the dry just until mixed. Spoon the mixture into the muffin tin - the batter will fill the cup.

Bake for 20 to 22 minutes or until just brown on the top. If you are feeling like an extra treat, melt some additional butter and drizzle on top when the muffins come out of the oven.

Enjoy!