I've got the Blues

Ever since I made that blueberry pie, I've been obsessing over blueberries! I'm like that though, once I have made something using an ingredient that I greatly fear, I seem to think I can tackle anything involving that item - which is obviously UNTRUE! Luckily for me, this turned out rather tasty, well to me at least since it was just sweet enough and the blueberies were so juicy and rounded it out with a crunch from the sliced almonds meddling inside and atop the muffin.

BLUEBERRY BANANA ALMOND MUFFINS - By Valerie Adams

Mix together:

1 3/4 c All purpose flour

1/2 C sugar

1/2 ts salt

2 ts baking powder

Whish in another bowl:

1/4 C eggbeaters

2 tbs canola oil

2 mashed bananas

1/2 C vanilla soymilk

Mix the wet into the dry ingredients, then add 1/2 C sliced almonds. Gently fold till incorporated, bake for 25 minutes on 400 degrees F.

Let sit in the muffin pan for 1 minute, remove and cool on wire rack.

Then, the best part: EAT IT!!!!!!