Preheat oven to 350 degrees and spray 2 mini muffin tins (or a large 24 mini muffin tin) with cooking spray. Set on a large baking sheet for easier handling.
Combine the egg and sugar in the bowl of a stand mixer (or large bowl if mixing by hand) and mix until well combined. Add the melted butter and cinnamon bakery emulsion and mix well.
Add bananas into the egg mixture and mix on low speed until bananas are broken up and well combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Add flour mixture to egg mixture and mix until just combined. Gently stir in the blueberries.
Using a medium cookie scoop, add a full scoop of batter to each muffin tin.
Bake until golden brown, 13-15 minutes, or until a toothpick inserted in the muffin comes out clean.
Cool 2 minutes in the pan before removing to a wire rack to cool completely.