Muffins:
2-1/4 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 ripe bananas, quartered
2 eggs
2/3 cup brown sugar, firmly packed
6 tablespoon butter, melted
1 teaspoon vanilla
1 cup fresh blueberries
Topping:
1/4 cup granulated sugar
1 teaspoon lemon rind, grated
Preheat oven to 400 Line muffin cups with papers or lightly grease them. Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper. Beat bananas in large bowl with electric mixer until mashed; add eggs, brown sugar, butter, and vanilla; beat until blended; stir in dry ingredients with a wooden spoon until almost blended; stir in blueberries just until combined. Spoon batter into prepared muffin cups, dividing batter equally.
Topping:
Combine sugar and lemon rind; sprinkle evenly over muffins. Bake for 20-22 minutes or until golden. Remove from pan to wire rack. Makes 12 muffins.