BLUEBERRY BANANA MUFFINS

By bjnelson55

Ingredients

• Blueberry Banana Muffins
• 3 - 3 cups all-purpose flour
• 1 - 1 cup sugar
• 1 - 1 Tbsp. baking powder
• 1/2 - 1/2 tsp. baking soda
• 2 - 2 large eggs
• 3/4 - 3/4 cup milk
• 3/4 - 3/4 cup Shedd's Spread Country
• Crock® Calcium plus Vitamin D or Spread, melted
• 1 - 1 large ripe banana, mashed
• 1 - 1 tsp. vanilla extract
• 2 - 2 cups fresh blueberries
• 1 - 1 cup chopped walnuts (optional)

Preparation

Step 1

Preheat oven to 375°. Grease 18 muffin cups or line with paper cupcake liners; set aside.

Combine flour, sugar, baking powder and baking soda in large bowl; set aside.

Beat eggs, milk, melted Shedd's Spread Country Crock® Calcium plus Vitamin D, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until combined. Gently fold in blueberries and walnuts. Evenly spoon batter into prepared pans.*

Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.

*For even baking, fill any unused muffin cups halfway with water.

Also terrific with Shedd's Spread Country Crock Spread.