Banana Blueberry Muffins

While waiting for my new darling to arrive, I've been trying to get a few good freezables stocked up for my darling husband and those who might come over for a peek of our little bundle. No, not just lasagnes (although they do freeze particularly well), but some sweets too. Cake never goes astray! (not in this household anyway) And it usually stores quite well.
So here's a batch of banana blueberry muffins to tide everyone over the waiting period. No one can be living in such impatience as I! I wonder if they'll last? I may just have to make another batch. Somehow these muffins feel healthier than my usual posts.
Bring on the low carbs and antioxidants! (these may be neutralized by the icing....I wouldn't know! Feel free to indulge in them without the white drizzling...they're just as tasty.)

MINI BANANA BLUEBERRY MUFFINS
6 oz sugar
3 oz butter
2 eggs
2 ripe or over-ripe bananas, mashed
1/2 cup blueberries, frozen or fresh
7 oz Self Raising flour
1/4 level tsp. bicarb soda
1/2 level tsp. salt
extra blueberries for decorating
1 cup icing sugar
1-2 tbsp water

Beat the sugar and butter together until creamy. Add the eggs one by one, beating well between each addition.
Beat through the blueberries and bananas.
Place flour, soda and salt on top of this mixture and stir through until well combined.
Scoop batter into 35 greased mini muffin tray holes/patty pans. Bake at 180C for approximately 15-20  minutes until golden and firm. Remove and cool.
Combine icing sugar and a little water to make a thin icing paste. Drizzle over the muffins and serve with extra blueberries if desired.

NOTES: Makes approximately 35 mini muffins or 15 regular sized muffins. Instead of using icing to drizzle over the tops, you could substitute for a sprinkle of icing sugar or a swirl of melted white chocolate.