In a large bowl, combine mashed bananas, egg, water, and oil. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!).
Gently fold the blueberries into the batter.
Bake until golden and the tops spring back when lightly pressed, about 15 minutes.
Remove muffins from tins, and cool on a wire rack. Enjoy!
Recipe Hints and Tips:
Sugar-Free Banana and Blueberry Muffins can be frozen up to two weeks.
Use plain flour instead of wholemeal if desired.
Use different fruits if desired with this recipe!
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