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Hi everyone, It's fresh local blueberries season at the beginning of August (where I live) and I'm here to share a family favourite recipe with you. I make these easy Banana Blueberry Muffins for my children to grab for breakfast or as a quick snack after school. It is relatively low in added sugar (sucrose or table sugar, for science folks) and filled with wholesome fruits - bananas and blueberries. I hope you enjoy this recipe! Please like, share & subscribe for more videos + recipes. Thank you so kindly for watching! Tracy Ps. Please excuse the “shaking” of the bowl while I was mixing the flour mixture! I was filming and doing everything at the same time and was not able to notice. Thank you 🙏 so kindly for your understanding! 😟 Please click on the link below to subscribe to my channel for latest videos: / @tracyshomegarden Follow me on Facebook: @tracyshomegarden2020 Follow me on Instagram: tracyhg2020 Email: [email protected] Ingredients: 3 large (310 mL) mashed ripe bananas (or thawed frozen) 1 large egg at room temperature 1/2 cup (100 g) light packed yellow sugar 1/3 cup (90 mL) melted coconut oil, or vegetable oil 1 tsp pure vanilla extra (optional) - add to liquid mixture, if using 1 1/2 cups (200 g) all-purpose flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp ground cinnamon 1/4 tsp coarse salt (if fine salt, use less) 1 cup of fresh (or unthawed frozen) blueberries 12 large or jumbo size muffin liners Bake at 350 degrees F or 180 degrees C for about 18-22 minutes (or until inserted skewer comes out clean). Ps. Dark baking pan may require less baking time. French: Ingrédients: 3 grosses bananes mûres (310 ml) écrasées (ou décongelées congelées) 1 gros œuf à température ambiante 1/2 tasse (100 g) de sucre jaune légèrement tassé 1/3 tasse (90 ml) d'huile de noix de coco fondue ou d'huile végétale 1 cuillère à café de vanille pure supplémentaire (facultatif) - ajouter au mélange liquide, si vous en utilisez 1 1/2 tasse (200 g) de farine tout usage 1 cuillère à café de bicarbonate de soude 1 cuillère à café de levure chimique 1/2 cuillère à café de cannelle moulue 1/4 cuillère à café de gros sel (si sel fin, utilisez moins) 12 moules à muffins grands ou jumbo Cuire au four à 350 degrés F ou 180 degrés C pendant environ 18 à 22 minutes (ou jusqu'à ce que la brochette insérée en ressorte propre).