Banana and blueberry muffins

Every time I have a surplus of ripe bananas at home and I can't find a way of using them immediately I place them in the freezer - they last long there and can be used in most baking recipes after being thawed. However, when there is only one frozen banana to be used things get a bit more complicated, since most recipes call for 2-3 bananas, or even more (that was when I had to drop the idea of making Rose's banana cake with white chocolate frosting). These muffins were the solution I needed: the recipe called for only 1 large banana (exactly what I had at hand) and the blueberries make them even more interesting, delicious and nutritious.

Banana and blueberry muffins
slightly adapted from here

225g all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon ground cinnamon
pinch of salt
½ cup (100g) granulated sugar
1 large ripe banana, peeled and mashed
1/3 cup (80ml) canola oil
2/3 cup (160ml) whole milk
1 egg
½ teaspoon vanilla extract
1 cup blueberries, fresh or frozen (unthawed), tossed with 1 teaspoon all purpose flour

Preheat oven to 400°F/200°C. Line a 12-cup muffin pan – 1/3-cup capacity cavities – with paper cases.
Sift the flour, baking powder, baking soda, cinnamon and salt into a large mixing bowl. Add sugar and mix well. In a small bowl, whisk together with a fork the banana, oil, milk, egg and vanilla. Pour into the dry ingredients and stir with a fork until just combined. Don't over-mix. Fold in the blueberries.
Fill each paper liner ¾ full and bake for about 20 minutes or until golden and cooked through (test with a toothpick).

Makes 12