BANANA-BLUEBERRY MUFFINS

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10 min Prep
30 min Total
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12 Servings

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Two great fruit tastes in one delicious scratch muffin!


Ingredient List
  • Small check mark in a circle icon2/3 cup milk
  • Small check mark in a circle icon1/4 cup vegetable oil
  • Small check mark in a circle icon1/2 cup mashed very ripe banana (1 medium)
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2/3 cup sugar
  • Small check mark in a circle icon2 1/2 teaspoons baking powder
  • Small check mark in a circle icon1/4 teaspoon ground nutmeg
  • Small check mark in a circle icon1 cup fresh or frozen (thawed and well drained) blueberries
Preparation
  1. Heat oven to 400°F. 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.
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.