• Cooking Time: 20
  • Servings: 18
  • Preparation Time: 15


  • 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.


Categories: Bread  Muffin 

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