This Banana-Blueberry Muffin is a recipe from Betty Crocker. Banana and blueberries blend well together with the sweetness from the banana and tartness from the blueberries.

I got this recipe from the web in my early days of learning how to cooking six years ago. Since then, it’s been a classic in my family every blueberry season.

Ingredients

• 2/3 cup milk
• 1/4 cup vegetable oil
• 1/2 cup mashed very ripe banana (1 medium)
• 1 egg
• 2 cups 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.

Click on the link below for the instructions.

Instructions

Preheat the oven to 400F. Grease bottoms only of 12 regular-size muffin cup or line with paper cups.

Mix flour, baking powder and ground nutmeg in a medium bowl and set aside.

In a large bowl, beat milk, oil, mashed banana and egg with fork.

Stir in sugar and flour mixture until flour is moistened. Do not overmix.

Fold in the blueberries.

Divide the batter evenly among the muffin tins (cups will be almost full). Sprinkle top with sugar if desired.

Bake in the oven for 18 to 20 minutes or until golden brown. Immediately remove from pan to cool on wire rack.