This muffin recipe is moist and full of the goodness of bananas. Since I have a family of raisin lovers, I usually add half a cup of raisins to the mix, but you can substitute chopped nuts or chocolate chips, if you like.
1 cup mashed Banana (2 or 3 medium)
1/3 cup Milk
½ cup Vegetable Oil
2 cups Flour
½ cup Brown Sugar
3 teaspoons Baking Powder
1 teaspoon Salt
½ cup raisins, nuts, or chocolate chips (optional)
Preheat oven to 400 degrees.
Mash bananas. Beat in egg. Stir in milk and oil.
Stir in remaining ingredients all at once.
Pour into greased muffin pans. Bake 15 to 20 minutes.
Makes approximately 8 muffins.
My sister, Janet, gets the credit for this outstanding recipe. These muffins are chock full of fresh blueberries, and the cake part is out of this world. I’ve tried a lot of blueberry muffin recipes, but these are my personal favorite. Thanks, Jan!
Best Blueberry Muffins
½ cup Butter or Margarine, softened
1 cup Sugar
2 cups Flour
2 teaspoons Baking Powder
½ teaspoon Salt
½ cup Milk
1 teaspoon Vanilla Extract
2½ cups Blueberries
Sugar for sprinkling tops of muffins
Preheat oven to 375 degrees. Grease muffin pans.
In large bowl with mixer at medium speed, cream butter or margarine and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder, and salt. Add alternately to creamed mixture with milk and vanilla.
Crush ½ cup blueberries and add to batter. Fold remaining berries into batter, and spoon into muffin pans.
Sprinkle with sugar.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and turn onto wire rack.
Makes 12 to 18 muffins.