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