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!
Ingredient
- 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
Direction
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups.
- 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.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
