Banana-Blueberry Muffins

Two great fruit tastes in one delicious scratch muffin! MORE+ LESS-

By Betty Crocker Kitchens

September 9, 2008

2/3

cup milk

1/4

cup vegetable oil

1/2

cup mashed very ripe banana (1 medium)

egg

cups Gold Medal™ all-purpose flour

2/3

cup sugar

2 1/2

teaspoons baking powder

1/4

teaspoon ground nutmeg

cup fresh or frozen (thawed and well drained) blueberries

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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.

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.