Categories: Muffins, Breads
      Yield: 12 servings
 
  2 1/4 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Salt
    1/2 ts Ground cinnamon
      2    Ripe bananas, quartered
      2    Eggs
    2/3 c  Firmly packed brown sugar
      6 tb Butter, melted
      1 ts Vanilla
      1 c  Fresh blueberries
           TOPPING:
    1/4 c  Granulated sugar
      1 ts Grated lemon rind
 
  1.  Preheat oven to 400 F.  Lightly grease twelve 2 1/2-inch muffin cups.
  
  2.  Combine flour, baking powder, salt, and cinnamon on sheet of waxed
  paper.
  
  3.  Beat bananas in large bowl with electric mixer until mashed. Add eggs,
  brown sugar, butter, and vanilla, beating until blended.
  
  4.  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.
  
  5.  Prepare Topping:  Combine sugar and lemon rind in small dish. Sprinkle
  evenly over muffins.
  
  6.  Bake in preheated 400 F oven for 20 to 22 minutes or until golden.
  
  Remove muffins from pan to wire rack.
  
  Serve hot.
  
  Makes 12 muffins.
  
  SOURCE:  FAMILY CIRCLE MAGAZINE; June 26, 1990 ]