Blueberry Banana Cornmeal Muffins

I decided to experiment with some muffins.

I had a over-ripe banana and some blueberries. I've made banana muffins. I've made blueberry muffins. I've made banana and blueberry muffins. But I have not made blueberry banana cornmeal muffins! Well, until now.

Notes: These came out nicely. They were a little flat. I think I added too much liquid, so I wrote the recipe without the extra 1/2 cup of milk. But they're sweet and a little dense. The blueberries add a nice little sweet/tart burst.

Ingredients:
1 cup flour
1 cup cornmeal
1/2 teaspoon salt
2 teaspoons baking soda
1 cup yogurt (or sour cream if you have it)
1/2 cup brown sugar
1/2 cup maple syrup
1-2 small bananas
1 cup blueberries

Directions: Heat the oven to 350.

Mash up the banana in a large bowl. Add in the yogurt and maple syrup.

In a separate bowl, whisk together the flour, cornmeal, salt, sugar, and baking soda. Add the dry ingredients to the wet and stir until just combined. Fold the blueberries in gently.

Bake for 18-20 minutes, cool and enjoy!