July is National Blueberry Month, and the luscious orbs are widely available right now. Feel free to eat as many as you like, because the healthful properties of blueberries make them a perfect snack! Baked in muffins is a favorite way to cook with these fruits, but instead of following my usual recipe I decided to try something new. Blueberry Banana Walnut Muffins take this tasty baked treat to a whole new level -- the moist sweetness of the banana and the crunchy, faintly bitter walnuts really enhance the juicy pop of the blueberries. I may never make plain old blueberry muffins again!
Blueberry Banana Walnut Muffins
1/2 cup butter, softened
1/2 cup sugar
1 tsp. baking soda, dissolved in 1 T. hot water
1 1/2 cups flour
1/4 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/2 C. chopped walnuts
1/2 C. fresh blueberries
Cream together butter and sugar in a large bowl. Add egg and baking soda in water and mix well. Combine the remaining ingredients in another bowl. Fold into the wet ingredients until just moistened. Spoon into a greased 12-cup muffin pan. Bake at 375 degrees for 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the pan and cool on a rack. Makes 12 muffins.