Yield
18 muffins

How to Make It

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 blended. Gently fold in blueberries and walnuts.

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.

Also terrific with Shedd's Spread Country Crock Spread.

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Ratings & Reviews

acooker's Review

acooker
September 09, 2009
Honestly, I found this a bit bland. I used unsalted butter-perhaps that was my downfall. If I try this again, I will add a half teaspoon of salt.

skfasnacht's Review

skfasnacht
August 23, 2009
I too made these with butter, however I cut the recipe back to 12 muffins by using a medium/large banana and one egg. The rest of the ingredients I reduced by 1/3. They were great! My husband at first turned his nose up at using banana in one of his favorite muffin types - blueberry, but after tasting them gave them a 2 thumbs up.

AimPrice's Review

AimPrice
June 18, 2009
Easy recipe and yummy! Everyone in my family was asking for more from my 45 year old husband to my 2 year old son. I used butter instead of country crock and followed the rest of the recipe to the "T".