Blueberry Banana Muffins

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Serves 18 | Prep Time 15 | Cook Time 20

Why I Love This Recipe

Ingredients You'll Need

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® Spread, 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® Spread, 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.

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