• Preheat the oven to 375 degrees F.

Dry Ingredients:

• In a medium size mixing bowl, add flour, salt and baking powder. Whisk together and set aside.

Egg, Sugars, Oil and Milk:

• In a medium to large size mixing bowl, add an egg. Whisk until the yolk and white part are combined.
• To the bowl, add granulated sugar, brown sugar, canola oil and milk. Whisk together until combined. Set aside.

Bananas:

• In a small bowl, add peeled overripe bananas. With a dinner-size fork, mash the bananas until there are small chunks.

Batter:

• To the bowl with the egg and sugar mixture, add the mashed bananas.
• Lightly whisk the ingredients together.
• Add the dry ingredients to the bowl. Using a large sturdy spoon, gently stir to form the batter.

Blueberries:

• To the bowl with the batter, add the blueberries. Using the large sturdy spoon, gently stir the blueberries into the batter.

Add Batter to Baking Pan:

• To each cavity in the baking pan, add a cupcake or muffin paper liner.

  Or, instead of using paper liners, brush softened butter inside each cavity in the baking pan.
• Fill each paper liner 3/4's full of batter.

Topping:

• Sprinkle sanding sugar (or other type of large crystal white sugar) on top of the batter for each muffin.

Bake:

• Bake in a preheated oven (at 375 degrees F.) until a wooden toothpick inserted in the middle of the muffins comes out dry (about 20 minutes).

Cool:

• When the muffins are done cooking, carefully transfer them onto a cooling rack.
• Let the muffins cool until they're cool enough to handle.
• This recipe makes about 18 muffins so if using one 12-cavity muffin or cupcake baking pan, a second batch (with 6 muffins) will be required.

Serve:

• Serve warm or at room temperature. These muffins are really good served slightly warm with a little butter.