Banana-Blueberry Muffins

 This one is for the Banana-Blueberry Muffin lovers. Ready in 30 minutes–these perfect-for-anytime muffins will not disappoint. When whipping up a batch of blueberry and banana muffins, don't overstir or overthink these simple muffins. Overstirring can cause little “mountain peaks” to form on your delightfully delicious Banana-Blueberry Muffins. Add these to your next at-home brunch menu for a surefire hit. Nothing beats muffins from scratch! 


Ingredients

  • 2/3cup milk
  • 1/4cup vegetable oil
  • 1/2cup mashed very ripe banana (1 medium)
  • 1egg
  • 2cups Gold Medal™ all-purpose flour
  • 2/3cup sugar
  • 2 1/2teaspoons baking powder
  • 1/4teaspoon ground nutmeg
  • 1cup fresh or frozen (thawed and well drained) blueberries

  • Steps

    • 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.

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