These muffins were actually inspired by my mom. She wondered if banana walnut muffins could be made with blueberries instead of bananas. We took her up on this baking idea - and the results were good. So yes, you can substitute bananas for blueberries in these muffins.

Materials:
Kitchen Aid Mixer
Measuring cups and spoons
Muffin pans (enough for 12 muffins)
Paper muffin pan liners

Ingredients:
18 oz organic blueberries
1.5-2 cups organic pastry flour (or all purpose flour)
0.5 teaspoon baking powder
1.5 teaspoons baking soda
dash of pink sea salt (or other salt if prefer)
1/2 cup of soy-free Earth Balance buttery spread (add more if needed)
1/4 cup local honey (+/-)*
1 cup walnuts (chopped)

*Add more/less honey to sweeten to your liking

Directions:
1. Preheat oven to 350 degrees F.
2. Line muffin pan with paper liners and sprinkle a little flour in each cup.
3. Place flour, baking powder, baking soda, salt and Earth Balance buttery spread in a Kitchen Aid mixing bowl and mix well using the automated mixer.
4. Add blueberries, honey, and walnuts and mix thoroughly (or until you have achieved a dough-like consistency)
5. Evenly distribute the batter into the muffin paper liners in the muffin pan(s)
6. Cook for 30 minutes*

*Each oven cooks differently. You may do the tooth pick test to determine if the blueberry muffins are cooked throughly. If after sticking a toothpick deep into a muffin, it comes out clean, then they are done cooking! 30 minutes cooking time was sufficient for us.

Makes 12 blueberry walnut muffins

Enjoy!

PS: You can make banana walnut muffins instead of blueberry walnut muffins using this same recipe by swapping blueberries for bananas! We also recommend adding a dash of nutmeg to the banana walnut muffins.