1. PREHEAT convection oven to 350°F or 425°F for conventional.
2. MASH bananas in the bottom of a large mixing bowl or large bowl of a stand mixer.
3. POUR 8 1/2 cups cool water into mixing bowl.
4. ADD Pioneer® Whole Grain Cornbread Mix to mixing bowl.
5. MIX with paddle attachment on low speed 1 for 30 seconds.
6. STOP the mixer and scrape down sides of the bowl and the paddle with a rubber spatula.
7. ADD blueberries.
8. MIX with paddle attachment on low speed 1 for an additional 30 seconds.
9. PREPARE muffin pans by spraying with food release or lining with muffin cups.
10. FILL each muffin mold with batter nearly full (within ¼” of the top).
11. BAKE for 15-17 minutes (18-20 minutes in conventional oven). Allow muffins to cool before removing from pans.

Chef’s Tip: Sprinkle on powdered sugar dust, sparkling sugar, or glaze with powdered sugar icing.