Mash one ripe banana in a large bowl, then fold in half a cup of blueberries gently to avoid bursting them.

In another bowl, whisk together the sugar, one egg, melted butter, and milk. Then combine it with the mashed banana and blueberries.

In a separate bowl, mix the flour, baking powder and a pinch of salt. Gradually add dry ingredients to the wet mixture until just combined.

Scoop the batter into the prepared muffin tin and bake in preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.

Let the muffins cool before serving. Enjoy them warm as a snack or breakfast. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze them for longer storage. Consider serving with a spread of butter or almond butter for extra flavor!