1/4 pound (1 stick) margarine
3/4 cup of sugar
2 large eggs
1 cup mashed banana (2 to 3)
1/2 cup of milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons ground cinnamon
2 cups fresh or frozen blueberries
In bowl, beat margerine and sugar light and fluffy. Add eggs, one at a time, beating well after each. Mix in bananas and milk. In large bowl, stir flour, baking powder, and cinnamon. Add banana mixture to flour, mixing just until batter is moist. (dont over-mix.) Gently stir in whole blueberries. Do not thaw if frozen. Spoon batter into 12 greased or lined muffin tins, near full. Bake at 375 degrees, 30-35 minutes to golden brown. Let cool 5 minutes in pan, then on rack. Refrigerate.