Banana Blueberry Muffins

Preheat oven to 325 degrees. Cream together the butter and sugars; add eggs, then milk, bananas, and dry ingredients. By hand fold in blueberries (don’t stir too much, just mix them in). Spoon batter into well-greased (or sprayed) muffin tins. Sprinkle each muffin with brown sugar (go ahead – be generous, the brown sugar is going to melt and make the most yummy topping). Bake at 325 for 25 minutes. Let muffins cool for 5-10 minutes and then remove and place on rack to cool (be sure to put them on a rack or they will sweat and get soggy on the bottom). Store in airtight container – they actually are better the next day if you can wait to eat them! They also freeze well. Note: You can use muffin papers, but with these I feel like you lose a lot of the muffin that sticks to the paper – believe me you don’t want to miss a crumb of these!