BLUEBERRY BANANA MUFFINS
3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
2 large eggs
3/4 cup milk
3/4 cup Shedd's Spread Country Crock®, melted
1 large ripe banana, mashed
1 tsp. vanilla extract
2 cups fresh blueberries
1 cup chopped walnuts (optional)
Preheat oven to 375°. Grease 18 muffin cups or line with paper cupcake liners; set aside.
In large bowl, combine flour, sugar, baking powder and baking soda; set aside.
In medium bowl, with wire whisk, beat eggs, milk, Shedd's Spread Country Crock®, banana and vanilla until smooth. With wooden spoon, stir egg mixture into flour mixture 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. On wire rack, cool 10 minutes; remove from pans and cool completely.
*For even baking, fill any unused muffin cups halfway with water.