Banana Blueberry Muffin

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.

_MG_7726_edited-1Mix flour, baking powder and ground nutmeg in a medium bowl and set aside.
_MG_7725_edited-1In a large bowl, beat milk, oil, mashed banana and egg with fork.
_MG_7727_edited-1Stir in sugar and flour mixture until flour is moistened. Do not overmix.
_MG_7728_edited-1Fold in the blueberries.
_MG_7729_edited-1Divide the batter evenly among the muffin tins (cups will be almost full). Sprinkle top with sugar if desired.
_MG_7730_edited-1Bake in the oven for 18 to 20 minutes or until golden brown. Immediately remove from pan to cool on wire rack.

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