Banana Blueberry Oat Muffins

I've made these quite often this summer. They are a lovely, firm textured muffin.

You can substitute a 1/4 cup ground flax, wheat germ or bran for 1/4 cup of the flour to make them more nutrituous if you like.

One more thing to note - I distribute the blueberries between the muffin cups rather than folding them into the batter as we have quite large blueberries here in the Fraser Valley and the muffins can get quite juicy and fall apart easily if too many berries get into one muffin.

• 1 1/4 cups flour (can use part whole wheat flour if desired)
• 1 cup oatmeal
• 2/3 cups granulated sugar
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 egg
• 1 cup mashed ripe bananas
• 1/2 cup buttermilk
• 1/3 cup butter or margarine, melted
• 1/2 cup chopped pecans
• 1 cup fresh or unthawed frozen blueberries
• Pecan topping if desired ( Mix together: 1/4 cup oatmeal, 1/3 cup brown sugar, 1/4 cup chopped pecans)

1. Combine dry ingredients in mixing bowl.
2. Mix well.
3. Beat together banana, buttermilk, egg and melted butter until smooth.
4. Add to dry ingredients and stir just until blended.
5. Stir in chopped pecans.
6. In oiled muffin tins, fill cups 1/2 full. This makes 1 doz. medium sized muffins so you will have some batter left over for the next step.
7. Top with 3 blueberries and then fill cups with remaining batter.
8. Top each cup with 3 more blueberries
9. Sprinkle with pecan topping if desired.
10. Bake at 375º F for about 20 to 25 minutes. (A toothpick inserted into a muffin will come out clean)
11. Remove from cups and cool on rack.