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Banana-Blueberry Muffins

Two great fruit tastes in one delicious scratch muffin!

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( 59 Ratings)

59 Ratings

5 Stars 34%

4 Stars 34%

3 Stars 17%

2 Stars 10%

1 Stars

Member Reviews ( 18 )

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Prep Time 10 min
Total Time 30 min
Servings 12

Ingredients

2/3: cup milk

1/4: cup vegetable oil

1/2: cup mashed very ripe banana (1 medium)

1: egg

2: cups Gold Medal® all-purpose flour

2/3: cup sugar

2 1/2: teaspoons baking powder

1/4: teaspoon ground nutmeg

1: cup fresh or frozen (thawed and well drained) blueberries

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Directions

1 Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups.
2 Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
3 Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

EXPERT TIPS

Expert Tips

Mix ingredients just until the flour is moistened; overstirring can cause little “mountain peaks” to form on your otherwise nicely rounded muffin tops.

Bananas too ripe to eat? Don’t discard them. Mash, measure and freeze them in 1/2-cup portions in plastic freezer bags. After thawing, you’re ready to make these delicious muffins anytime.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin

Calories: 100
Calories from Fat: 55 ),

% Daily Value

Total Fat: 6 g; 6 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 20 mg; 20 %;
Sodium: 210 mg; 210 %;
Total Carbohydrate: 32 g; 32 %
(Dietary Fiber 1 g 1 % ),
Protein: 3 g; 3 %

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 2%;
Calcium: 8%;
Iron: 6%;

Exchanges:

1 Starch; 1 Fruit; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 18 Reviews View All

Posted 2/14/2013 11:02:08 AM REPORT ABUSE KSummer2 said:

Rating:

I followed the directions exactly (except that I used a blueberry sauce as well as fresh blueberries). My first concern was that the batter was the consistency of cookie dough. Next, while they taste great (definitely get the banana flavor), they're a bit dry--almost biscuit-like. They're fine to eat as long as you put butter on them! Based on taste they'd get a 5, but the texture issue brings the rating down.

This reply was: Helpful Inspiring

Posted 2/26/2012 7:18:48 PM REPORT ABUSE sophiacasegabbard said:

Rating:

these were delicious muffins- especially for not including butter. they were moist. i think the banana added a good texture. the combination between the nutmeg, blueberries and bananas was divine. i added a little extra nutmeg. i highly recommend!

This reply was: Helpful Inspiring

Posted 9/12/2011 1:58:59 PM REPORT ABUSE orrmichelle77 said:

Rating:

I told my husband I was making these and he just gave a look of that doesn't sound good at all... Well I made them, I added a dash of salt and a 1/4 teaspoon of cinnamon. When he tried them he really liked them! I was shocked. I thought they were on the plain side. My rating is 2 but my husband gives it a 4.

This reply was: Helpful Inspiring